Goooooood morning and happy Sunday everyone 🙂
For those of you waiting on my Day 2 Costa Rica recap post, I promise you it will be up soon! I had every intention of writing it on Saturday but well.. things got a little crazy. Ian and I planned on taking it easy for all of Saturday after just getting back from Costa Rica but life happens, ya know?
After travelling all day on Friday, we picked up Winston from Ian’s parents’ house, got back to our apartment at around 2 am, slept in until around noon.. and then noticed that Winston had red patches all over his body. Before heading to Costa Rica we noticed that he had a little redness on the back of his legs but did not think much of it due to him having sensitive skin. Seeing that the redness and irritation spread all over his body, we took him to the vet and spent the rest of our day running around and purchasing things to help Winston as well as prepare our apartment for a speedier recovery. It was quite the busy day, but that is ok! I hope that Winston feels better soon and that we see some results in the next few days to come. I may or may not write a post on Winston’s recent vet visit, so stay tuned.
Despite the busyness of our day, I did find the time to make some delicious and mostly healthy banana pancakes, so I wanted to hop on here and share that recipe with you all!
Banana Oatmeal Blender Pancakes Recipe
After scrolling through Pinterest for breakfast inspiration, I came across a recipe by WhatMollyMade and instantly knew what we would be eating for breakfast. Thankfully Ian was on board, so we headed across the street to our neighborhood grocery store to pick up ingredients we needed for them.
While the recipe I found looked absolutely delicious, I made a few changes to the recipe and honestly.. I am not sure if it made the recipe better or worse. I am not a professional chef or master recipe creator, so I want to be clear that this post is meant to inspire you to try making these by following Molly’s recipe, my version, OR change it up for yourself and see what you end up with 🙂 I love altering recipes, so feel free to let me know if you tried making these pancakes and/or made any changes and what you thought.
- 1.5 cups of rolled oats *
- 3/4 cup whole wheat flour *
- 1 cup unsweetened vanilla almond milk
- 1.5 large ripe bananas *
- 2 tablespoons walnut halves *
- 2 tablespoons chia seeds *
- 1 tablespoon maple syrup
- 1 large egg
- 1/4 teaspoon sea salt
- 1/2 teaspoon pumpkin spice *
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- coconut oil for cooking
*indicates changes I made to Molly’s recipe
- Throw all of the ingredients listed above into a blender and blend until completely mixed.
- Grease skillet with coconut oil and set heat to medium-low.
- Pour 1/4 cup batter (or however much you actually want) onto the pan and cook for 2-3 minutes. If you like walnuts like I do, add walnut pieces to the batter.
- Top pancakes with banana & walnuts. Serve with maple syrup or any syrup of your choice!
And there you have it! Super simple and easy to make. It think this breakfast took me a total of 15-20 minutes to make?
As for the taste of the pancakes, they received an approval from both Ian and I. I wanted them to have more of a warm banana bread taste to them and they certainly did. The only thing I will say could have been improved was the texture of them. They were a little dense for my liking, but Ian did not seem to mind that. I ended up using 1.5 bananas in my batter instead of Molly’s recommendation of 2. My reasoning for that? Well.. I bought 2 bananas from the store and wanted to be able to eat my pancakes with banana slices on top as well. Perhaps this caused them to be slightly more dense? Who knows! The pancakes were tasty and healthier than standard pancakes, so I would call that a win!