Back in 2015 I posted a super simple banana oatmeal protein pancake recipe on, what was then, a very quiet blog. Amazingly, that post became a huge hit, perhaps due to its incredibly short ingredient list (3 to be precise). One of the greatest things to come from that post is the interaction I get to have with readers on a daily basis. People from all over the world get in touch to tell me about their version of the recipe. They send photos, comments, and suggestions. One reader, David, came up with some excellent modifications. He graciously agreed to let me post the recipe for his banana walnut blender pancakes inspired by my original post.
I’m extremely grateful to David because, not only did he make my original recipe tastier, he also added some nutritional value. Walnuts are one of the best plant food sources of omega-3 fatty acids. And while it is true that much of the type of omega-3 found in plants is not properly converted in the body to a useable substance, it still provides some nutritional benefit. In addition, walnuts are a good source of protein, fiber, magnesium, and phosphorus. By adding them to the recipe, the total protein content of these pancakes is a whopping 21g per serving, and they contain more than 1/3 of your daily fiber needs.
Another common theme of the interactions I have with readers concerns my food photography. I am often asked about my set up. So I decided to take this behind-the-scenes photograph of my banana walnut blender pancakes photo shoot. We are fortunate to live in a lovely house surrounded by beautiful big pine trees. Sadly, that means there is not much natural light in our house. I have one tiny spot in front of one small window where the light is just right for photography. It’s not much, but it works for me.
- ⅓ cup oats (rolled or steel cut)*
- 1 medium banana**
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 2 large eggs
- 2 tbsp walnuts
- *Use gluten free oats to make recipe gluten free
- **Can use ⅓ banana and ⅔ cup squash or pumpkin puree instead
- Place the oats, banana, cinnamon, and baking powder into a blender and blend until smooth.
- Add the eggs and blend for 15 seconds.
- Add the walnuts and blend for another 10 seconds.
- Heat a small drizzle of vegetable or coconut oil in a large skillet over a medium heat.
- Once warm, add ¼ cup pancake batter per pancake (should make 5 pancakes).
- Cook on one side until bubbles start to appear (about 1-2 minutes).
- Then flip the pancakes and cook on the other side for about 1 minute (or until golden brown on both sides).
- Serve (with or without maple syrup) and enjoy.