New year, new perspective and Blender Banana Oatmeal Pancakes are a great start!
Simple and delicious pancakes that fuel your day, and are especially good before a long day of sledding, and will help reduce food waste using those ripe bananas. Which we never throw away, they either get used for banana bread or frozen for smoothies/ nana cream.
If you aren’t a fan of bananas try this simple Apple Pancake Recipe.
No big resolutions this year only a new perspective. Last year taught us, like many, so many things. Since we’re still in the middle of a pandemic I’m not setting any big goals but do have a couple things I want to work on. A couple personal and a couple that will affect the blog.
Priorities for the year will be to continue to adapt to what life brings and prioritize mental and physical health along with soaking up as much family time as I can.
Physical activity I’m going to get back to at home programs since the barre studio is still closed and was pretty much closed 75% of last year. I also want to continue to get in as much family and outdoor activity as possible. It’s great for not only physical but mental health.
Now what you’re probably more interested in recipes and food. We will continue to adapt and be flexible as far as food goes. At the moment I am searching for Napa cabbage and cauliflower which I hopefully can get in the next day or two since it’s been a couple weeks since I’ve been able to make my favorite Chef Curry Bowls. I also haven’t been able to find frozen pineapple for over 2 months! I did get a small bag in my grocery order a few weeks ago but haven’t been able to find it at Costco or a couple other stores. Luckily we can still get fresh pineapples and I’ve been buying a couple weekly (mostly for my Pineapple Ginger Agua Fresca).
In addition to being flexible I want to continue to focus on packing in healthy and anti-inflammatory foods as well as reducing food waste and making foods that curious our bodies and soul. Grocery delivery has been a struggle for me as if I buy a lot of produce it either isn’t good or goes bad right away. I’ve had to break things into smaller orders and get out and do some shopping myself but still not wanting to go into multiple stores per week like I use to (my pre-pandemic shopping routine was relaxed and weekly I’d go to 4 stores that were all right next to each other).
So what will you find here at A Whisk and Two Wands this year? I’m not 100% sure but I’m pretty confident not much will change, you will still find sourdough bread recipes, smoothies, salad bowls, cookies, snacks, baked items along with more toddler eats and more meat recipes. So pretty much a little of everything like it’s always been.
We will still be eating a lot of plants and produce in general but a little more flexibility here to post as Meatless Monday will now be Cook Well, Eat Well, Live Well. This pretty much sums up life in our house, more to come but even with a healthy focus there is room for almost everything.
Focusing on family, having everyone still working and learning from home, and my days chasing a toddler I’m still hoping to get back to 3 posts per week vs the 1 post per week it’s been which I’m thinking might mean I go back to how it all started for some posts meaning a recipe, photos, and a short blurb vs a longer post. Longer posts to connect to the reader and readers wanting to know more was requested a couple years ago which I can understand but I also want to be able to deliver more content I’m excited about and my excitement is the recipe and usually they don’t get posted because I don’t have time to write up a long post. I also haven’t had time to learn about the new formatting and WordPress which might bite me in the butt this year.
If you made it through that long post, thank you, I tried to get everything as simple and quick. Hopefully you agree these pancakes are worth it!
Blender Banana Oatmeal Pancakes are in my husbands words a “stick to your ribs” kind of breakfast. They will fill you up and fuel you, you will not be hungry in a couple hours like some of the other stacks of pancakes. Although sometimes a girl just needs her stack of fluffy pancakes (making them with eggs or yogurt will result in a fluffier pancake, made with chia seeds they are heartier) They’re quick and easy and freeze well making them great for a weekend before sledding or hiking or before school. They taste like a less sweet version of banana bread as there is no sugar added, but add a little butter and pure maple syrup or honey and they’ve got more than enough sweetness.
They’re made with simple ingredients and it’s a flexible recipes, a favorite type of recipe and how I roll!
There are the 4-5 basic ingredients you need to make these pancakes:
Non dairy milk
And optional cinnamon
Then you will also need one of the following:
Yogurt (Greek/Icelandic or dairy free)
If using chia seeds or flaxseed you will also need water. They are my go-to in these pancakes to add fiber, protein, antioxidants, and nutrition along with them being a pantry staple and keeping our eggs for eating for a “meal” or protein source if that makes sense. Made with chia seeds they are definitely heartier, eggs or yogurt for the lightest pancakes. Not sure really how to word it. With multiple options I pretty much can guarantee I always have what I need to make them, and they’re gluten free and vegan friendly.
I love them topped with butter and local honey!
If you happen to have kids and their is a debate between banana bread with or without chocolate chips everyone wins with this recipe, A loves adding a few chocolate chips to hers.
I hope your year is off to a good start and hope you consider joining Deborah and I for our new Cook Well, Eat Well, Live Well link up and share what’s happening in your kitchen or hopefully find more inspiring recipes!
|Prep Time||10 minutes|
|Cook Time||10 minutes|
|Passive Time||10 minutes|
servings (4-5 servings, 16-20 pancakes)
- 3 medium ripe bananas, best when they have lots of brown spots
- 3 TBSP chia seeds (see notes for substitutions)
- 2/3 c water, or more non dairy milk * (omit if not using chia seeds or ground flaxseed)
- 3/4-1 1/4 c non dairy milk
- 2 c old fashioned rolled oats, gluten free if desired
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- If making with chia seeds or ground flaxseed mix with water and let sit for 10 minutes. If making with chia seeds and planning ahead you can even mix chia seeds and water and store in the refrigerator overnight.
- Add all of the ingredients (starting with 3/4 cup of milk) to a blender and blend until smooth. If using chia seeds or flaxseed you will likely add more milk.
- Heat griddle (I like cast iron) to medium-low griddle.
- Oil griddle and pour batter (about 1/4 cup), as soon as they start to bubble flip and continue cooking.
- Top with pure maple syrup, honey, or desired toppings.
Amount of milk depends on chia, flax, eggs, or yogurt. Chia seeds and flaxseed need a little more to thin out.
Instead of chia seeds the following can be used:
3 TBSP ground flaxseed
3 eggs (in place of chia seeds and 2/3c water/additional milk)
3/4 cup of yogurt (Greek/Icelandic or dairy free)
Like it, PIN it for later!
You are invited to the Inlinkz link party!
wow these could not be easier and I bet super delish.Now I wish I had a stack! Happy new year and looking forward to cooking well and eating well with you all year long
Wish I could share some I think you’d love them to fuel your runs! Looking forward to a new year and our new link up as well.