Strawberry Banana Blender Pancakes w/ Fresh Strawberry Sauce {Vegan, Oil-Free, Gluten-Free}
Hey everyone! I was able to make it out for another trek to pick strawberries before the end of the season here in Georgia, so I have some more yummy berry recipes coming up. The blackberries were just coming in, as well, so I have those little gems to work with for all kinds of delicious meals and snacks.
The weather has been quite soggy around here this past month, but the past few days have been gorgeous. I was so happy to get to spend the morning outside at the farm. (Southern Belle Farm) Nothing like getting a little vitamin D and connecting with your food source. 🙂
The strawberries were a little tougher to pick since there weren’t quite so many as a month or so ago when we first went, but we still managed to get a few good buckets. The blackberries proved much easier, though in a few weeks I imagine they will be really amazing!
I made this recipe a few weeks ago and teased it on Instagram, but totally forgot to post it on here! I will definitely be whipping up these pancakes again. It doesn’t get much easier than tossing all your ingredients in a blender! As long as you choose certified gluten-free oats, the recipe meets a lot of allergy needs. Though there is no processed sugar, if you use ripe, fresh berries and bananas they are surely sweet enough from the fruit.
Vegan Strawberry Banana Blender Pancakes
Makes about 10 pancakes
- 1 cup unsweetened plant-based milk
- 1 really ripe banana
- 3/4 cup fresh strawberries (or thaw if frozen)
- 1/2 teaspoon cinnamon
- 2 tablespoons blackstrap molasses
- 1 1/2 cups rolled oats
- 1/4 cup coconut flour (can also sub additional oats or an extra tablespoon of flax)
- 2 tablespoons ground flax seed
Place your milk, banana, strawberries, cinnamon and molasses in a blender. Blend on high speed until smooth. Add in the remaining ingredients and pulse together until incorporated together and the batter is the thickness of your liking. I like mine hearty, so I left my batter a little chunky.
Heat a skillet over medium heat. Use a little bit of coconut oil if needed to prevent sticking. Spoon out 1/4 cup portions of your batter into the pan, leaving a bit of room between each cake, and cook for about 3 minutes or until the bottom is nicely browned. Flip and cook for an additional 3 minutes. Repeat with the remaining portions of your batter.
Serve with warm strawberry sauce over top!
Strawberry Sauce
- 1 heaping cup chopped strawberries
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 2 tablespoons maple syrup
- 2-3 tablespoons of water
Place the ingredients in a small saucepan over medium-low heat. Put just enough water to cover the bottom of the pan. The strawberries will release some liquid as they cook, so you don’t want your sauce to be too runny. Simmer on low for 10 minutes, or until the berries are broken down and the liquid has reduced to your liking.
I loved the strawberries totally blended up into the batter! It was a great way to get strawberry flavor throughout. Definitely some delicious and healthy runner fuel! 🙂
