Blender Pancakes Recipes

QUICK AND YUMMY BLENDER PANCAKES

Steps:

• Combine milk, eggs, all-purpose flour, whole wheat flour, baking powder, vegetable oil, sugar, honey, vanilla extract, and salt in an electric blender; blend until smooth.
• Place a skillet or griddle over medium heat until hot, 2 to 3 minutes. Spray with nonstick cooking spray.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BANANA BLENDER PANCAKES

Steps:

• In a blender, combine 1/2 cup flour, whole wheat flour, cornmeal, sugar, baking powder, salt, milk, egg an oil; cover and process just until smooth. Gently stir in remaining 1/2 cup flour and mashed banana., Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown golden brown. If desired, serve with honey, sliced banana and cinnamon.

SPICED BLENDER PANCAKES

Steps:

• In a high speed blender, add in the oats, banana, eggs, milk, vanilla extract, cinnamon, ginger, nutmeg and allspice. Blend on low for 10 seconds, scrape down sides, and then blend on high for 1-2 minutes or until the oats are complete broken down and the batter is smooth. Add in the baking powder and then blend on low for 20 seconds.
• Heat a skillet on medium heat and spray with cooking spray, olive oil or coconut oil. Pour roughly 1/4 cup of pancake batter onto skillet and cook until bubbles appear, flip and cook for 2 more minutes. Continue process until all the batter is gone.
• I find that sometimes the batter gets a little too thick during the waiting process. If that happens, add a tablespoon of milk into the batter at a time, and blend until you have the right consistency.

WHOLE WHEAT BLENDER PANCAKES

Steps:

• Place 1 cup of the milk and the wheat in a blender. Blend until like mush, 2-3 minutes.
• Add the baking powder, salt, eggs, oil and remaining 1/2 cup of milk. Blend for about 2 more minutes.
• For each pancake, pour about 1/4 cup of batter onto a hot griddle that has been sprayed with nonstick cooking spray. Cook for 2 to 3 minutes, or until they start to bubble and look done around the edges. Flip and cook 1 to 2 minutes longer.

BLENDER PANCAKES

Steps:

• Put the water, whole grain wheat berries and milk powder in the blender and blend on high 3 minutes.
• Add egg, oil, honey and salt and blend on high for another minute.
• Add the baking powder and pulse 3 times, just enough to mix. Mixture should foam up and get very light.
• Cook immediately on a hot skillet.
• Serve with maple syrup, cinnamon sugar, powdered sugar, or whatever you desire!

OATMEAL BLENDER PANCAKES

Steps:

• In a high speed blender, grind oats until flour like consistency, making oat flour.
• Add in remainder of ingredients and blend until well combined but not overblending, stopping to scrape down sides as needed.
• Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
• Pour 1/3 cup batter onto medium-low skillet that has been greased with butter or non-stick spray.
• Flip over once bubbles have formed and bottom is golden brown.
• Repeat until all pancakes are made.

LOW FODMAP BLENDER PANCAKES

Steps:

• Place all ingredients in the blender and blend until smooth.
• Heat a large non-stick frying pan greased with a little oil or butter and pour the dough forming 6 small or 3 medium pancakes. Cook on medium heat for 5 minutes on each side, flipping with a spatula.
• Serve with your favorite low FODMAP topping and enjoy!

ROLLUP BLENDER PANCAKES

Steps:

• Combine all the ingredients in a blender and process until smooth.
• Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles on the surface. Lightly spray with nonstick cooking spray. Lift the skillet from the heat and ladle in about 1/4 cup batter, spinning the skillet in a circle to form a somewhat even circle about 6 or 8-inches across (it doesn't have to be perfect).
• On the heat, cook the pancake until golden, about a minute, then use a wide, flat spatula to carefully flip the pancake and cook for 30 seconds or so on the other side.
• Slide the pancake to a plate and repeat with the remaining batter, spraying with cooking spray every few pancakes or so and making sure the skillet is hot before adding a new scoop of batter (although make sure it isn't so hot that the pancakes burn - adjust the temperature as needed). Stack the pancakes on top of each other as they finish cooking.
• Serve with butter, jam, powdered sugar, syrup, fruit and whipped cream - whatever your little heart desires! Spread the filling down the center and roll up to eat.