School holidays are the perfect time to get the kids in the kitchen. And these Best Ever Blender Pancakes are the perfect starter recipe to unleash their inner Masterchef.
It’s as simple as bunging everything in the blender, whiz, set aside while you assemble your favourite toppings, then cook over medium heat.
And no, you probably don’t need the spices and maca powder in there, but who wants an ordinary bland pancake when you can add some flavour with just a few shakes? These are seriously delish as is, or with a little drizzle of pure maple, but I personally love them with Greek yoghurt and sliced fruit. The kids add a pat of butter and either maple or honey. Whatever you’ve got in the fridge or fruit bowl will do.
Let’s cook!
Pssst, if you’re a pancake connoisseur, check out my Buttermilk Pancake recipe too. Even lighter, fluffier pancakes are yours in minutes.
Best Ever Blender Pancakes
Ingredients
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 cup almond meal
- 1 tsp baking powder (gluten free if making GF pancakes)
- 0.5 tsp baking soda
- pinch pink Himalayan salt
- 1 tsp maca powder
- 2 scoops vanilla WPI (60g - we use Bulk Nutrients)
- 125 g Chobani low fat Greek yoghurt
- 2 tsp coconut oil for cooking
Instructions
- Throw all the ingredients in a blender and whizz until smooth. Set aside for five minutes.
- Heat a teaspoon of the coconut oil in a non-stick pan over medium until melted. Swirl to coat the pan.
- Drop blobs of the batter on the pan. When bubbles form on the surface of the pancake and the underside is golden, carefully flip.
- Cook until both sides are golden. Repeat until all batter is cooked - add the remaining coconut oil when needed.
Notes
- Greek yoghurt, sliced strawberry and flaked almonds
- Pure almond butter with a sprinkle of cinnamon
- Smooth ricotta, sliced banana and chopped macadamias
