I mostly maintain the ultimate simplicity when it comes to breakfasts. While I usually favour a fruitarian breakfast of fresh fruit, 10 banana smoothies, or pear banana and kale smoothies, occasionally I’ll whip up a hot breakfast of oatmeal or pancakes.
Fruit is the ultimate high carb, low fat breakfast. It is quick digesting and nutrient dense. However, I’ve found these simple grain based breakfasts warm me up on a cold day, and fuel me just as well for whatever goals I have for the day.
Luckily pancakes can be an easy and tasty meal of simple staple ingredients that almost everyone has around the house.
Even better, these pancakes are oil free so they will burn clean and lean. Great for an athletes or anyone who just wants to get stuff done!
This recipe takes just minutes to prepare. The batter is prepared entirely in the blender, which reduces clean-up and saves time. It also convenient to pour the batter directly from the blender into your hot pan to make perfectly shaped pancakes.
- 2 cups of thick rolled oats
- 2 ripe bananas (ripe means spotty and fragrant!)
- 1.5 cups of plant milk (soy or almond work great)
- 1tsp baking powder
- 1tsp cinnamon
- 2tbsp coconut sugar (optional)
- Place the oats in a blender and blend on high until they become a fine flour.
- Place the rest of the ingredients in the blender and pulse blend until the batter is nice and smooth. If the batter looks very thick, you can add more plant milk. You want the batter to be fairly thick, but it should spread nicely when you pour it.
- Pour two or three pancakes, 4 inches in diameter into a large, non-stick pan. When they start to bubble in the middle, they are ready to flip.
- Let the pancakes cook on the other side for a minute or so, then plate them
- Top with sliced bananas, strawberries, blueberries, maple syrup, jam, or whatever your pancake paradise calls for.
- Kick ass.