A tasty treat for them, happy hormones for you. It's a win/win!
These pancakes are delicious, kiddo approved, and packed with protein, heart healthy oats, and hormone balancing omega-3s. Plus, they come together in under two minutes in the blender, with no fancy sifting or separating. So you can spend less time in the kitchen and more time snuggling on the couch with your cute kid and your coffee. That’s my kind of Saturday morning!
For the pancakes:
- 2 cups old-fashioned oats
- 1 cup milk (I use whole milk but any dairy or plant milk will work)
- 1 ripe banana
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons flaxseed meal (I like Bob’s Red Mill Flaxseed Meal)
- 1 scoop refined-sugar free protein powder (you could use vanilla or chocolate and both would be amazing!)
- 2 tablespoon melted butter or coconut oil, plus more for oiling your griddle
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
For the strawberry compote:
- 1 cup fresh or frozen strawberries (it’s winter here in the PNW so I used frozen)
- 1/4 cup water (monitor as it cooks and add more water if it gets too concentrated)
- 1 tablespoon maple syrup
- Set your oven to warm or about 150 and place a plate inside where you can keep the first pancakes warm while you are cooking the rest.
- Get the compote going first so it can cook while you work on the pancakes. Place the strawberries, water, and maple syrup in a small sauce pan over low-medium heat. Let it come to a boil, stir, and turn down the heat until the strawberries are lowly simmering. Continue to stir occasionally to be sure it doesn’t stick.
- Throw all the pancake ingredients into your blender and blend for about 30-60 seconds until the batter is well mixed.
- Set the batter aside for five minutes so the oats can absorb some of the moisture.
- Warm up your skillet or griddle to medium heat and add your butter or coconut oil. Let it get all nice and melty. When the butter or oil is bubbling it’s time to make your pancakes!
- Using a 1/4 cup measure, scoop the pancake batter into the pan. Flip when the edges of the pancakes look firm and the centers have bubbles.
- As each pancake is finished, add it to your plate in the oven to stay warm. Repeat until all pancakes are cooked (and your family is begging to eat!)
- Top pancakes with the strawberry compote, a dollop of greek yogurt, and a dusting of cinnamon. Yum!