Tuesday, May 7, 2019

Quick & Easy 3-Ingredient Pancake Recipe

This blog is sponsored by Blue Diamond Almond Breeze. The content and opinions expressed here are that of my own.

I get it, we're all busy, so that's why I thought I'd try a new {QUICK} recipe you can make with things you've probably got in your cupboard or on your counter. In fact, this recipe only calls for THREE ingredients and is a breeze to throw together.

You see, the hubby LOVES breakfast food. I, on the other hand, can take it or leave it. Besides pizza, I'd say he could eat breakfast foods (waffles, pancakes, cereal, etc) for the rest of his life and be totally content. With that said, although I may not want to partake in the brunch or brinner {breakfast for dinner} on a daily basis, I do try and cater a bit to his loves and desires (I mean, if it wins me "good wifey points" I can redeem at a later date it's totally worth it, right?! ;))

#RealTalk: The hubby normally makes his pancakes from a box, but there are those times when the mix has run out and I have forgotten to pick up more at the grocery store (I can't be the only one who walks in needing ONE thing and walks out with a cart full of items and the only one I needed is not in there, right?!). This recipe is PERFECT for those instances (or when you have extra ripe bananas you need to use or when you are enjoying the great outdoors on a camping trip!).


Like I mentioned, this recipe only calls for three ingredients, and you probably already have them on hand - Bananas, Oats and Almondmilk. I use the Shelf Stable Almond Breeze Unsweetened Almondmilk since we always have some handy in the cupboard [shelf stable almond milk, in addition to being ultra pasteurized, is packaged in sealed, sterile Tetra Pak cartons to allow it to be stored at room temperature when it's unopened], but I've also done it with the Almond Breeze Almondmilk Blended with Real Bananas if you want more of the banana flavor (and have some in the refrigerator).

Quick & Easy 3-Ingredient Pancakes


  1. Blend oats into a flour-like consistency.
  2. Add almondmilk and bananas into the oat "flour" and blend into batter.
  3. Heat non-stick pan on medium heat.
  4. Pour small amounts of batter, making small circles. 
  5. Cook until bubbles appear along the edges.
  6. Flip and cook until other side is golden brown.
  7. Serve with your favorite toppings (berries, nut butter, maple syrup, etc).
                    Nutrition Information -- Yield: Approx 9 4-5 inch Pancakes
                    Amount Per Pancake -- Calories: 124 // Total Fat: 2.3g // Saturated Fat: 0.4g // Trans Fat: 0g // 
                    Cholesterol: 0mg // Sodium: 38.2mg // Carbohydrates: 23.3g // Fiber: 3.3g // Sugar: 5.3g // Protein: 3.8g

As I'm sure you know, the hubby and I love camping and this is a perfect recipe for those mornings by the campfire (especially since the shelf stable almondmilk doesn't need to be in the cooler, making room for essentials like Reese's White Chocolate Peanut Butter Cups for our s'mores ;))! I pre-blend the oats at home before we go and put them in a tupperware, that way all I need to do is "mush" the bananas before adding them to the almondmilk and oat "flour" mixture.

I eat mine with nut butter or jam, but the hubby is a purist and goes the butter and syrup route (in fact, he likes syrup so much I think he might be an elf ;)). No matter the toppings, this quick and easy pancake recipe gets two thumbs up!

What is your favorite breakfast food?

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