BLUEBERRY BANANA OAT BLENDER PANCAKES

Blueberry Banana Oat Blender Pancakes image

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 15

1 tablespoon white vinegar
1 cup unsweetened almond milk
2 cups old-fashioned rolled oats
1 medium (approx. 6-ounce ripe banana)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine-grain salt or kosher salt
3 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 cup fresh or frozen blueberries
Vegan butter
Pure maple syrup
More fresh fruit (bananas, blueberries, etc.)
Higher-powered blender (I have [and highly recommend] a Vitamix)

Steps:

Add the vinegar to a 1-cup or larger liquid measuring cup. Add almond milk. Stir and set aside for about 5 minutes.
Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
Add the remaining ingredients EXCEPT BLUEBERRIES to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
Add the blueberries to the batter and stir gently to incorporate the blueberries into the batter.
Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It's hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn't need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes.
Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
And serve!