These cardamom banana blender pancakes are a fun spin on traditional pancakes. And with just 6 ingredients that you put into a blender and whiz together, they are also super easy.
You’ve got to love the versatile banana, whether sliced onto a peanut butter toast, blended into a smoothie, made into banana bread muffins, or just eaten with peel in hand, for most families, it’s a weekly staple.
So why not add to your list of banana recipes with these Cardamom Banana Blender Pancakes. Not only are they nutrient-packed, they are also easy to make and delicious. This recipe was adapted from a recipe for Banana Pancakes in the Swedish cookbook “Små Stunder” by a dietitian and doctor Amy von Sydow Green and her sister Ebba Kleberg von Sydow.
The oats in this recipe provide soluble fiber, which may help lower cholesterol and keep your bowels regular. They also provide pre-biotics, which as mentioned in last week’s Happy Gut Kefir Smoothie, are essential for feeding the healthy bacteria in your gut.
These pancakes are banana-sweetened, meaning there is no added sugar. Keep them nutritious by being mindful of how much syrup you use. One tablespoon of maple syrup contains about 13 grams of sugar.
With one egg per serving, these pancakes are also a great way to get the nutrients of an egg into a non-egg eater. Eggs are an excellent source of protein, and also contain many vitamins and minerals, including choline, selenium, vitamin D, and vitamin B12. These days many eggs are also high in omega-3 fatty acids.
And let’s not forget the star of this pancake, the often under-appreciated banana. Most people probably think of potassium when they think of bananas. And bananas are indeed a good source of potassium, which is beneficial for everything from keeping your blood pressure in check to easing muscle cramps. However, they also contain many other nutrients, including vitamin B6, vitamin C, and fiber.
You can find oat flour at most stores these days. You can also make your own by processing oats in a food processor until they reach a flour-like consistency. Be sure to seek out certified gluten-free oat flour or whole oats if needed.
If you hadn’t figured out yet from the range of recipes on this blog, including:
- cardamom oat muffins
- strawberry cardamom muffins
- cardamom carrot zucchini muffins
- flourless pear, almond and cardamom cake
- cardamom hemp granola
- overnight oats
- cardamom muesli
What can I say? I’m a cardamom girl! My childhood memories are filled with cardamom rolls and cake. A Swedish thing. I also have a cardamom mom–she loves cardamom but has never liked cinnamon, so growing up it was all cardamom!
I encourage you to try this spice in your pancakes. And if it’s not a hit, you can always make them with cinnamon next time.
- 4 bananas, spotted or well ripened
- 4 large eggs
- 1 cup oat flour (certified gluten-free if needed)
- 1 teaspoon baking powder
- ½ teaspoon cardamom (or cinnamon if you prefer)
- ¼ teaspoon salt
- Cooking spray, oil, or butter
- Combine all the ingredients in a blender or mini food processor and pulse to combine. (Alternatively, mash bananas in a bowl and then stir in the rest of the ingredients--use this method if making a smaller amount).
- Heat pancake pan or griddle. Grease lightly with cooking spray, oil, or butter.
- Dollop out small pancakes onto a silver dollar pan or regular pancake griddle or pan. Cook for 2-3 minutes, or until golden, and then flip and cook for another 1-2 minutes.
- Serve hot with your toppings of choice.
- Freeze leftover pancakes in a resealable plastic bag. Reheat in the microwave as needed.
Toasted or raw nuts (e.g., pecans, walnuts, almonds)
Toasted coconut chips
Dark chocolate chips
Real maple syrup
Plain Greek or Skyr yogurt
Real whipped cream