Pregnancy · Breakfast
Banana, Oat & Peanut Butter Blender Pancakes
Blender pancakes from oats, banana and eggs with a peanut butter drizzle - no flour, no fuss, and they reheat for tomorrow.
Per serving (approx.): 590 kcal · 22 g protein · 66 g carbs · 26 g fat · 7 g fiber
Ingredients
for 2 people
- 120 grolled oats
- 2ripe bananas
- 2large eggs
- 150 mlwhole milk
- 1 tspbaking powder
- a pinch ofcinnamon
- 1 tbspbutter, for the pan
- 2 tbsppeanut butter, warmed
- 100 gblueberries
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Blend. Blitz oats, bananas, eggs, milk, baking powder and cinnamon into a thick pourable batter; rest 5 minutes.
- Cook. Cook small pancakes in a little butter, 2 minutes a side, until golden and cooked through in the middle.
- Serve. Stack with warmed peanut butter and blueberries. Leftovers keep 2 days and toast well.
Worth knowingSmall, carby, protein-lined pancakes sit gently - and the batter doubles for freezer stashing before the baby arrives.
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