Today Chef Maggie and her daughter Claire are in the kitchen to teach you how to make oatmeal blender pancakes. You can cook alongside Maggie and Claire and create this delicious breakfast (or lunch or dinner)! So, print out the recipe below and let’s get cooking!
Cooking Classes for Anti-boredom and learning!
Today is round 2 of our cooking classes for kids (big kids included!). While we are stuck at home during this strange time of the coronavirus, my daughters and I will be bringing some easy kid-friendly cooking videos to you.
And since many of us became homeschoolers overnight, this is an activity you can add to some of your days. Cooking is a fulfilling activity and a great way to learn multiple life and academic lessons at once. First of all, cooking is a practical life skill, and something everyone should know at least the basics of. Additionally, kids will be practicing reading, following a set of directions, measuring, working with fractions and using creativity. So, that’s reading, math and the arts all wrapped up in one fun activity. Hooray!
Today we are making oatmeal pancakes in the blender. These pancakes are fluffy, wholesome, healthy and delicious! We are trying to find recipes for things we already have on hand and that you hopefully will too. And I know you all have oats at home, because when I went to buy some the other day they were almost all gone!
How to make oatmeal pancakes in the blender
Blender oatmeal pancakes are literally the easiest thing on earth to make. Literally. Okay, not literally, but they are quite simple. So simple a little kid can make them with a little direction, and a big kid can make them by themselves.
Here’s what you do: you throw all the ingredients in the blender and let it run until everything is liquefied. Then you pour the batter onto a blazing hot pan, turn the heat down a tad and let them cook. Flip ’em and they’re done. We’ve gotten so good at making these that we can have breakfast on the table in less than 15 minutes.
blender oatmeal pancakes substitutions
Since we’re living on what we have available, and trying to avoid going out unless absolutely necessary, here’s some tips for making these with what you have on hand.
Almond Milk – Use any milk you have on hand: soy, coconut, oat, dairy, etc.
Applesauce – Use banana, pumpkin puree, sweet potato puree, avocado or 1/4 cup oil+1/4 cup milk
Vinegar – Use any neutral tasting vinegar you have on hand, or lemon juice.
Maple syrup – Use any liquid or granulated sweetener.
Oats – Use regular rolled oats or quick oats.
Cinnamon – Leave it out or experiment with pumpkin pie spice, cardamom, or dashes of nutmeg or cloves.
Tips for making oatmeal pancakes
- If the batter becomes too thick to pour while making the pancakes, add a tablespoon of water and blend again. Don’t thin too much or your pancakes will be very thin. Trust me, I made this mistake and they were weird.
- Cook the pancakes until bubbles form on the top, they start to look cooked and opaque around the edges, and they are golden brown on the bottom.
- Get creative with add-ins for your pancakes. We like to add mini-chocolate chips, fresh and frozen fruit, chopped nuts and bananas.
- Use a tiny spatula to scoop out all the batter from the bottom and corners of the blender container.
Oatmeal Blender Pancakes
- Blender or Food Processor
- 1 cup almond milk or any other milk
- 1/2 cup applesauce or banana, pumpkin puree or avocado
- 1 tablespoon vinegar
- 2 tablespoons maple syrup or any other sweetener
- 2 cups rolled oats or quick oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt `
- 1/2 cup chocolate chips, blueberries, chopped nuts or other add-in as desired (optional)
- Preheat a non-stick skillet or griddle over high heat.
- In a blender container or food processor, add all of the ingredients in the order listed, starting with the milk and ending with the salt. Putting the liquid ingredients on the bottom helps the mixture to blend easier. Put the lid on and blend for 1-2 minutes, or until the mixture is completely smooth. This may take longer if you don't have a high powered blender or are using a food processor. Just be patient and blend until smooth and no bits of oats remain.
- Reduce heat in preheated pan to medium. Pour batter directly from the blender container into pan into 3-4" sized pancakes, leaving a few inches between pancakes for easy flipping. If you are using the optional add-in, sprinkle chocolate chips, fruit, etc on top of the pancakes now. Cook the pancakes until bubbles form on the top and the underside of the pancake is golden brown. Flip the pancakes and cook for a couple minutes more until cooked through. Remove pancakes to a plate.
- Repeat with remaining batter. If the batter becomes too thick to pour, add a tablespoon or two of water and blend for a few seconds. This should make the batter pourable again. Don't add too much water or the batter will be too thin and the pancakes will not hold their shape well.
- Serve with vegan butter, maple syrup or my personal favorite, peanut butter. Enjoy!
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