Banana Oatmeal Blender Pancakes w/ Brown Sugar Pecans & Strawberry Butter

Is there anything better than waking up to a steaming hot stack of syrup drenched pancakes? I love them but want to crawl into bed and go back to sleep after. Until now. These are delicate, light, and airy from the egg whites. Not at all like cake on the inside. Instead, the middles are soft and creamy, almost like a custard bursting with naturally sweet bananas. Their topped with a rich, strawberry butter and toasty, brown sugar pecans. The flavors are a delicious compliment to each other.

And best of all? I didn’t need a nap.

Banana Oatmeal Pancakes
(adapted from Sarah Dussault)

1 cup of whole grain oats(like Quaker)
1 whole egg plus egg whites to make 1 cup total
1 small banana or 1/2 large banana, fairly ripe
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

Blend all ingredients together in a blender until well combined.

Pour onto heated(low-medium) griddle or skillet that has been lightly greased. I used about 1/8 of a cup to make small(silverdollar) 2″ pancakes. When the tops get bubbly flip and cook through. Top with strawberry butter, pecans and a drizzle of real maple syrup.

Makes about 22 – 2″ sized pancakes.

Brown Sugar Pecans

1/2 cup chopped pecans
1 tablespoon butter
1 tablespoon brown sugar

Toast the pecans in a dry saute pan over low-medium heat for 5-7 minutes.
Add the butter, melt and toss the pecans to coat. Add the brown sugar and toss
to coat. Saute for a minute or two. Remove from heat.

Strawberry Butter

Mix equal parts room-temperature butter and strawberry preserves together.

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