One of my favourite things about summer is fresh Ontario strawberries and eating breakfast on the patio. These easy blender pancakes whip up so quickly, you don’t need to save them for a decadent weekend brunch.
2 cups gluten free oats
1 cup almond milk
1 banana (plus extra for topping if desired)
1 cup sliced strawberries (plus extra for topping if desired)
1/4 teaspoon sea salt
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 large egg
coconut oil for cooking
Preheat griddle to medium heat. Combine all ingredients except for egg and coconut oil into a high speed blender or food processor.
Blend well. Add in egg and blend to combine. Depending on the freshness of your banana and strawberries, you may need to add more oatmeal to thicken the batter or add more almond milk if the batter is too thick.
Once a desired consistency has been obtained, melt a bit of coconut oil onto your preheated griddle. You may need to add more coconut oil as you go along. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes or until underside is golden brown. Flip and continue cooking 2-3 minutes or until cooked through. Top with sliced strawberries, bananas and pure maple syrup.