Written by Doris Romano, RN 

These simple blender pancakes are naturally sweetened with banana and packed with protein and fibre to help keep you satisfied throughout the morning. Made with wholesome ingredients and ready in about 20 minutes, they're perfect for busy weekdays and can be made ahead for easy breakfasts all week long. 

Ingredients 

2 medium bananas, preferably very ripe 
2 large eggs 
½ cup liquid egg whites 
1 tsp vanilla extract 
1½ cups rolled oats (use certified gluten-free oats if needed) 
2 tsp baking powder 
½ tsp ground cinnamon 
¼ tsp salt 

Directions 

1. Add all ingredients to a blender and blend until completely smooth, about 30 to 60 seconds. Let the batter rest in the blender while you preheat your pan. 

1. Lightly grease a nonstick skillet or griddle with butter or oil and heat over medium heat. 

1. Pour about ⅓ cup batter per pancake onto the hot surface. Cook for 2 to 4 minutes, until the pancakes puff slightly and small bubbles begin to form around the edges. 

1. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through. 

1. Repeat with the remaining batter, greasing the pan as needed. 

Makes: 9 pancakes 
Serves: 3 (3 pancakes per serving) 

Serving Ideas 

Try topping your pancakes with: 

• Fresh berries 

• Sliced banana 

• Greek yogurt 

• Chopped walnuts or pecans 

• Nut or seed butter 

• A sprinkle of cinnamon 

• A drizzle of maple syrup 

Meal Prep & Storage 

These pancakes are freezer-friendly and make a great grab-and-go breakfast. 

To freeze, place the cooked pancakes in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag and freeze for up to 3 months. 

To reheat, microwave for 30 to 60 seconds or warm in a toaster or toaster oven until heated through. 

Optional RxFood Tip 

Boost the protein even further by serving with a side of Greek yogurt or pairing with cottage cheese and fruit for a balanced, blood sugar-friendly breakfast.