Balanced Blender Pancakes

Is there a person out there who doesn’t like pancakes? I mean, even if you’re team waffle, pancakes are still a comforting, delicious food. But your typical pancake is a carbohydrate overload. Especially when you add maple syrup. Yikes.

If you find yourself tired and needing a nap after visiting IHOP or your favorite diner for this tasty breakfast, its because your blood sugar has plummeted and crashed.

If you’re dining out on traditional pancakes, try this. Cut back the amount by half, and instead add a side of eggs and/or bacon (or some other protein). This will prevent your blood sugar from spiking quite so high and, in turn, prevent the crash afterwards.

But if you’re home, looking for a balanced, simple pancake recipe that won’t spike your blood sugar like traditional pancakes, then give these a try. I have made so many iterations of these over the years and I have finally nailed the recipe. Light, fluffy, slightly sweet and full of protein–all thrown together in your blender in 5 five mins flat.

Balanced Blender Pancakes:

Ingredients:

1 cup organic oats (I use sprouted from One Degree Organics)

2 ripe bananas

2 scoops powdered collagen (I use vital proteins)

3 eggs

1 tsp vanilla extract

1/2 tsp baking soda

pinch of salt (I use Redmond’s real salt)

Directions:

Place all ingredients together in your blender and blend on high until well incorporated and oats are broken down. Cook in a skillet, with butter (or not), on low heat. The bananas will cause them to burn if the pan is too hot. They take a bit longer to cook than typical pancakes. Be patient, and flip when you see bubbles. They will puff up nice and high once flipped. Cook an additional 2-3 mins.

Enjoy your pancakes with some nut butter spread on top, or traditionally with some pure maple syrup.

Makes about 10 silver dollar size pancakes.