An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!

Sprouted Rolled Oat Blender Pancakes

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• CourseBreakfast

Sprouted Rolled Oat Blender Pancakes Votes: 32 Rating: 4 You: Rate this recipe! Print Recipe CourseBreakfast

Ingredients

• 2 heaping cups TYH sprouted rolled oats
• 1 small ripe banana
• 1 egg
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

Servings:

Units:MetricUS Imperial

Instructions

1. In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
2. Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
3. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
4. Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
5. Flip over once bubbles have formed and the bottom is golden brown.
6. Repeat until all pancakes are made.

To Freeze

1. Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.

To Reheat

1. Let defrost at room temperature and then microwave or toast in the oven or toaster.

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