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Banana and Mango Blender Pancakes

 

Yields:  about 15-18  pancakes         Prep Time:  10 minutes       Total Time:  30 minutes

 

These pancakes are rich in potassium and beta carotene, plus have whole grains from oatmeal.  A quick blend of all ingredients in the blender makes these easy to whip up for a healthy breakfast!

 

Ingredients

1/2 cup banana

1/2 cup mango (defrosted if frozen)

1 egg

1 3/4 cup whole milk

1 tablespoon cane sugar

2 tablespoons melted butter

1/2 cup old fashioned rolled oats

1 cup whole wheat pastry flour

2 teaspoons baking powder (1 or 2 additional teaspoons for fluffier pancakes)

1/2 teaspoon salt

1 teaspoon pure vanilla extract

 

A bit of butter or preferred oil for pan or griddle if needed.

 

Directions

1. Place all ingredients in a high speed blender and pureed until smooth.  Be cautious not to over-puree, so just stop when batter is smooth.

 

 

2. Heat a pan on medium to low heat. Place a bit of butter or preferred oil in pan if necessary.

 

3. Slowly pour batter about a quarter cup at a time (per pancake).  Cook a few minutes until bubbles start to come through.  Flip and cook a minute or two on the other side until cooked through.

 

4. Top with a bit of syrup or fresh fruit and enjoy!

 

It’s that time for us, and it’s back to school!  The lazy days of summer mornings are not going to be the same carrying into the fall.  However, that doesn’t mean I have to give up on having a wholesome breakfast – for myself or the kids.

 

I’m all about quick and healthy.  Out of my three kids, two prefers eggs, two different ones prefer muffins and two others enjoy oatmeal.  Now, they will occasionally cross over and deal with what they get.  But the one thing they all gobble up is pancakes.   

 

So, I took this common denominator and found a way to make it quick and healthy.  Oatmeal is a grain that has some healthy fats as well as fiber, protein and iron.  Bananas and mangoes are filled with potassium, vitamin C, vitamin A (beta-carotene), and some B vitamins.  Whole wheat pastry flour also adds nutrition.

 

I do add a tablespoon of cane sugar, and you could always omit.  We don’t usually eat these with syrup, so I don’t mind adding such a minimal amount of sugar for the entire batch.  Don’t get me wrong, these are still delicious with a little pure maple syrup lightly drizzled over the top. 

 

I like when pancakes can be stored in the refrigerator for a quick meal the next day.  So, we keep these in an airtight container for up to two days (after that, they just get dry).  Freezing is always an option.  I would just recommend separating the pancakes with parchment paper so they are easy to separate when you are ready for them.

 

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