Every Saturday morning, my husband makes a giant batch of pancakes on the Blackstone grill so we’re set up with breakfast for the week. In the winter, we also make them inside on a griddle pan. They are packed with fiber, fruit and protein. They are filling and delicious. And most importantly, they simplify our mornings. We know the kids are getting a nutrient dense breakfast so they have fuel and nutrients for their school day and they take 2 minutes to heat up in the toaster.
Servings: Makes approximately 35 pancakes (they freeze well or last up to a week in the fridge)
What you’ll need:
5 cups of oatmeal - blended into a flour (I like the brand Farmers We Know, but any rolled oats will work)
6-7 eggs
Fruit of your choice: 5-6 bananas or 4 cups of apple sauce or a can of pumpkin (other combos we’ve used: 4-5 pears with ginger, 4-5 peaches, mixed berry 4-5 cups)
1 can of coconut milk
Cow’s milk or Almond milk to desired consistency (about 1-2 cups - more for pumpkin, less for apple sauce)
3 Tbslp chia seeds
3 Tblsp flax meal
2 tsp vanilla
1 Tblsp Spices dependent on type of fruit (cinnamon, pumpkin spice, ginger, etc.)
1 Tblsp baking powder
Directions:
Grind oatmeal in blender, then transfer to a large mixing bowl
Combine the rest of the ingredients in the blender and blend until fully mixed
Pour liquid into the oatmeal and whisk until fully mixed
Heat Blackstone or Griddle to medium high heat
Pour Pancakes in batches, flip after all bubbles have popped and cook until heated through and browned on both sides
Serve with maple syrup and enjoy!
Nutrition Facts (2 Pancakes): Calories: 175, Protein: 6.4g, Carbs: 25g, Fiber: 4.2g, Sugar: 6.6g, Fat: 5.8g, Sodium: 115mg
