Healthy Banana Oatmeal Pancakes (made right in the blender!)

The easiest banana oatmeal pancakes made right in the blender! These fluffy healthy pancakes are naturally gluten free, dairy free and contain no flour or added sugar. Get ready for a simple yet delicious breakfast!

PREP TIME

10 MINS

 

COOK TIME

10 MINS

 

TOTAL TIME

20 MINS

Makes 9 Pancakes (3 servings, 3 pancakes each)

Ingredients

    2 medium ripe bananas (best when they have lots of brown spots)

    2 eggs

    1/2 cup unsweetened almond milk

    1 teaspoon vanilla extract

    1 ½ cups old fashioned rolled oats, gluten free if desired

    2 teaspoons baking powder

    ½ teaspoon ground cinnamon

    ¼ teaspoon salt

    Olive oil, for cooking

Instructions

    Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.

Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.

Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. 

Serves 3, 3 pancakes each.

Recipe Notes

To freeze these pancakes: place the pancakes on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. 

Recipe Source

Streusel Coffee Cake

• Prep10 Min
• Total35 Min
• Servings10

Ingredients

Cinnamon Streusel

• 1/3cup Bisquick™ Original pancake & baking mix
• 1/3cup packed brown sugar
• 1/2teaspoon ground cinnamon
• 2tablespoons firm butter or margarine

Coffee Cake

• 2cups Bisquick™ Original pancake & baking mix
• 2/3cup milk or water
• 2tablespoons sugar
• 1egg

Steps

• 1
  Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
• 2
  In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
• 3
  Bake 18 to 22 minutes or until golden brown.

Tips from the Betty Crocker Kitchens

• tip 1:  This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste.
• tip 2: Crown this classic coffee cake with fresh fruit, a small mound of whipped cream and a sprinkle of cinnamon.
• tip 3: Want to wake up to an already-prepped brunch? Try our Overnight Eggnog Streusel Coffee Cake. Make the night before and chill in the fridge before baking it in the morning.
• tip 4:
   A little easier on the waistline than the original but still full of flavor, our Skinny Streusel Coffee Cake has a few handy ingredient swaps if you're saving calories for extra treats.

Recipe source

Double-Streusel Coffee Cake

Ingredients

Streusel

• 2/3cup Original Bisquick™ mix
• 2/3cup packed brown sugar
• 1teaspoon ground cinnamon
• 3tablespoons cold butter or margarine

Coffee Cake

• 2cups Original Bisquick™ mix
• 1/2cup milk or water
• 2tablespoons granulated sugar
• 1 1/2teaspoons vanilla
• 1egg

Steps

• 1
  Heat oven to 375°F. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, mix 2/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
• 2
  In medium bowl, stir coffee cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel; spread carefully over streusel. Sprinkle remaining streusel over top.
• 3
  Bake 20 to 24 minutes or until golden brown. Let stand 30 minutes before serving. Serve warm or cool.

Recipe Source

Blueberry Breakfast Scones

Ingredients:
3 3/4 c. flour
3/4 c. sugar
1 tbsp. plus 1 tsp. baking powder
1 tsp. salt
1/3 c. shortening
2 tbsp. cold butter
1 c. blueberries
3/4 c. milk
2 eggs
granulated sugar (optional)


Directions:
In a large bowl combine the flour, sugar, baking powder and salt. Cut in the shortening and butter using a pastry blender or 2 knives until the mixture resembles coarse meal. Add blueberries and toss lightly to distribute. In a separate bowl using a fork beat together the milk and eggs until well blended. Using a large spoon gently stir the egg mixture into the flour mixture. With floured hands gather the dough up and place on a floured surface. Sprinkle the top lightly with additional flour and pat the dough out to a thickness of about 1/2 inch.


Using a 2 1/2-inch fluted or rounded cutter, cut the scones out (dipping the cutter in flour before and after each one) and place them on a lightly greased baking sheet. Gather up the scraps and cut additional scones until all the dough is used. Sprinkle the tops of the scones with granulated sugar (optional) and bake for 10 minutes at 425 degrees. Do not over bake or scones will be dry. Serve with blueberry butter.

Click HERE for Blueberry Butter recipe.


Source: www.cooks.com

Blueberry Butter

(Goes with Blueberry Breakfast Scones recipe found HERE.)

Ingredients:
2 oz. butter, softened
1 tsp. confectioners sugar
1/4 c. blueberries


Directions:
Allow 2 ounces (a half stick) of butter to soften. In a small bowl using an electric mixer beat the butter, slowly adding 1 teaspoon confectioners sugar until fluffy. Stir in 1/4 cup blueberries and crush them with a fork into the butter. Beat again until blueberries are mixed in well. Store in covered dish in refrigerator. Remove 20 minutes before serving.

Source: www.cooks.com

Simple Berry Syrup

Ingredients:
2 C. Mixed Berries (Raspberries, Blueberries, Strawberries, etc...)
3 T. Sugar (or other sweetner of choice)

Directions:
Mix together and let stand for 10-15 minutes before serving. (Can blend a little for smoother syrup, if you like!)

 Source: http://onehappyhomemaker.blogspot.com/

Whole Wheat Blender Pancakes

Ingredients:
1 Cup Milk (or 3T. powdered milk & 1 C. Water)
1 Cup Wheat Berry Kernels, whole & uncooked

2 Eggs (or 2T. powdered eggs & 1/4 C. Water)
2 tsp. Baking Powder
1/2 to 1 tsp. Salt*
2 T. Oil
2 T. Honey or Sugar


Directions:
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. (If you're using a more powerful blender like a vitamix, you will not need to blend nearly that long.) Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low.

Pour batter from blender onto a hot greased griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Makes about 12 (4- to 5-inch) pancakes.

*Recipe originally calls for 1-1/2 tsp. of salt.  Last time we made these they were SO SALTY!!  So, I reduced the amount in the recipe. 
 
Source: http://onehappyhomemaker.blogspot.com/

Crepes

Ingredients
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbs melted butter

Directions
1. Mix together the flour and the eggs. Gradually add in the milk and the water, stirring to combine. Add the salt and butter. Beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. (or instead of turing with a spatula, flip the crepe when it loosens with the griddle as Scott and Angee like to do.) Serve hot.

4. Top with favorite cut up fruit or fruit sauce, whipped cream, powdered sugar, or whatever you wish. Then roll up if desired or leave flat and enjoy.

Whole Wheat Bluberry Muffins

Whole Wheat Blueberry Muffins

with Streusel topping

Yield: 12 muffins

Oven Temp: 400 degrees F

Bake Time: 20-25 minutes

Muffins

Ingredients:

1 1/2 cups whole wheat flour

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1/3 cup honey

1 cup blueberries (fresh or frozen)

Directions:

1. Preheat oven to 400 degrees F. Grease muffin cups or line with cupcake/muffin papers.
2. Combine four, salt, and baking powder.
3. Place vegetable oil into a 2 cup measuring cup; add the egg and enough milk to fill to 1 cup. Add honey; mix and add to flour mixture.
4. Fold in Blueberries.
5. Fill muffin cups about 3/4 full and sprinkle with streusel topping.
6. Bake for 20 - 25 minutes in the preheated oven, or until toothpick inserted in center comes out clean.

Streusel Topping

Ingredients:

1/4 cup whole wheat flour
6 Tbsp brown sugar
3 Tbsp butter (softened or melted)
1 tsp cinnamon

Directions:

Mix together all 4 ingredients until crumbly and sprinkle on top of muffins before baking.

German Pancakes

(The picture shows a 9"x13" pan which uses a double recipe.)

German Pancakes

(Hootenanny)

Oven Temp: 425 degrees F
Bake Time: 15 minutes
Yield: One 8"x8" pan

Ingredients:

3 eggs

1/2 cup milk

1/4 tsp salt

1/2 cup flour

1/4 cup butter

Directions:

• Heat Oven to 425 degrees F.
• Cut butter into four pieces and place in an 8"x8" glass baking dish. Place in oven to melt butter.
• In large mixing bowl combine eggs, milk and salt. Whip until bubbly and fluffy. (About 2 minutes.) (You can also use a blender or hand mixer.)
• Add flour to egg mixture and beat until fluffy.
• When butter starts to bubble in oven, remove pan from oven and pour in batter; return to oven immediately.
• Bake for 15 minutes.

(Recipe from Angee)

Whole Wheat Banana Crumb Muffins

Whole Wheat Banana Crumb Muffins
I thought these muffins were so delicious, I had to put the recipe on here so that I don't ever lose it! Just typing it up is making me crave them!

This is my adaptation to a recipe I found online. In an effort to make them healthier, I've added whole wheat flour in place of the white flour, replaced the butter with canola oil, and sweetened them with honey instead of sugar (I did leave the sugar and butter in the streusel topping because I just don't know how to make a satisfying streusel topping without brown sugar and butter!). I just hope that leaving the sugar and butter in the topping did not defeat the purpose of trying to make these muffins healthier! They were definitely delicious and we ate the whole dozen throughout that day and the next morning. (And that's saying something because it's not uncommon for us to end up throwing away extra muffins because we just don't eat them.) (Just a side-note: I remember thinking that 1/2 the topping recipe would have been sufficient for the 12 muffins because it made quite a lot. I went ahead and sprinkled it all on though and it turned out great. I may try doing half next time to reduce the amount of sugar in the muffin and see if they still turn out as delicious.)


Oven temp: 375 degrees F
Bake time: 18 - 20 minutes
Yield: 12 Muffins

Muffin Ingredients:
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed (they don't need to be brown or extra ripe. Just ripe enough for eating is delicious, and maybe even better than over-ripe bananas in this recipe!)
1/4 cup honey
1 egg, lightly beaten
3 Tbsp canola oil

Crumb Topping Ingredients:
1/3 cup packed brown sugar
2 Tbsp whole wheat flour
1/8 - 1/4 tsp cinnamon
1 Tbsp butter

Directions:
1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.

2. (Muffins) In a large bowl, mix together 1 1/2 cups w.w. flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. (Crumb Topping) In a small bowl, mix together brown sugar, 2 Tbsp w.w. flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.