Quick and easy blender batter protein pancakes with no added sugar and a fun strawberry topping!
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An epic summer…and a crew ready for back to school routines!
And a glorious summer it truly was. This kids rode every beach wave, hiked every trail, read every book, and climbed every tree (while also making super cool tree swings out of random things from the garage as you can see behind them!). They played their hearts out, and I have found, years into this school aged kid thing, that kids that play their hearts out all summer are quite ready to go back to school once September hits! As much fun as they had together, they were ready for their first week back this past week, and had a ball seeing their friends at school once again.
School morning breakfast goals
While I focus on certain nutrition goals for every breakfast no matter the time of year, school mornings bring along another level of needs, and not all of them include the actual ingredients of the breakfast. Here are my school morning breakfast goals
- Manageable prep time. Besides wanting to fill the kids up before school with fuel that will last, these school morning breakfasts must be sustainable in prep time. School mornings are early, no matter the age, and it is vital that we can get these kids filled up with food that will fill them up to focus at school *and* be manageable to prep on a busy morning.
- Low to zero added sugar. Because I love my teachers. And I want them to love my children 🙂 Bouncy little people that have been drowned in sugar before school make the morning really hard to focus. The book Sugarproof Kids is a very good place to start if you are looking to work on getting added sugar out of the diet. I like to fruit-sweeten where ever possible so that the fruit fiber can slow the burn of the natural sweet in the fruit.
- Macronutrient balance. Having the right balance of fats, protein, and good carbohydrates will sustain the kids and keep them full and focused all morning. The right carbohydrates will give them energy instead of leaving them dragging when you combine it with protein and fat to slow the burn and satiate their hunger.
Pancakes on a school morning?!
When you can blend the batter in just minutes and pour it onto a skillet right from the blender cup, then yes! It absolutely can be done on a school morning! These pancakes also have a good macronutrient balance with whole grain and fruit from oats and banana, protein from almond flour and collagen, and satiating healthy fat from coconut milk and egg. It takes just minutes to get everything into the blender and pour onto the skillet. You can serve the pancakes with fast and easy hard boiled eggs or sausage if you want as well. They are so filling that some kids might even just get away with having the pancakes with a smear of butter, almond butter, or coconut butter, and be good to go.
The Method :: The Protein Pancake Blender Batter
Dump it all in and blend away! That’s my kind of pancake batter! Simply add the ACV to the blender cup and then fill the blender to the 1 cup mark with coconut milk. You’ll add the rest of the ingredients right into the blender and then buzz it down for 30 seconds. The batter pours beautifully right onto the skillet from the blender cup, so there’s no extra dirty bowls or scooping cups!
To syrup or not to syrup…
I’m all about a little pure maple syrup on a weekend waffle or pancake. But when I created these pancakes with school mornings in mind, I really wanted to give you some options for a no sugar added topping that will still make the kids happy. And leave their blood sugars happy too! What’s the point of a no added sugar pancake if you are going to drown it in syrup? These pancakes are nice and sweet on their own thanks to a couple bananas, but toppings are so fun too. The strawberry topping is a snap to make, and you can keep it around in the fridge or freezer to pull out anytime. You can change up the fruit if you want too, but we really like the strawberry banana combo!
The Method :: The Strawberry Topping
You can use fresh fruit if it is in season, but that is usually just a few short weeks out of the whole year for us. I like to keep a bag of frozen strawberries for smoothies in the freezer, so they work great to make this topping too. Just put them in a small sauté pan with a little water and cook it down for a few minutes. You can leave the strawberries as is, or stir in some chia seed to make it feel thicker like a sauce!
School morning hacks!
We’ve already talked about how easy these pancakes are to make on a school morning, but here are a few tips to make it even easier!
- Make the pancakes up on a prep day and freeze them flat. You can pull pancakes out the night before to thaw and warm in the oven on a sheet tray, or pull them out frozen right into a toaster or toaster oven to warm up before school.
- Make up the strawberry topping the night before or on a prep day. The strawberry sauce can be frozen too, so if strawberries are in season, batch it up!
- Have some hard boiled eggs as sides ready to go. I like to make a dozen hard boiled eggs on Sunday evening when I am prepping for the week. Then you can easily pull these quick breakfast sides to go with your pancakes before school.
No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!
No Sugar Added Strawberry Topping ::
- 2 cups frozen strawberries
- 2 tbsp water
- 1 tsp chia seeds
No Added Sugar Protein Banana Pancakes ::
- 1 tbsp apple cider vinegar
- 1 cup full fat coconut milk
- 1 egg
- 1 tsp vanilla extract
- 1 cup oats Not Instant Oats. I use sprouted oats, but rolled oats would be fine too
- 1 cup blanched almond flour
- ¼ cup grassfed collagen
- 2 tsp aluminum free baking powder
- ¼ tsp sea salt
- 2 small, ripe bananas peeled
- Coconut oil or olive oil to lightly grease the skillet to cook in
Make the No Added Sugar Strawberry Topping
- Put the frozen strawberries and water into a small sauté pan over medium to medium-high heat. When the strawberries are melted enough, use a potato masher to squish them down. Simmer the strawberries, mashing them up with the potato masher for 2-3 minutes, then set aside off the heat.
- Add 1 tsp of chia seeds to a small bowl or cup, and then stir in the mashed, cooked strawberries until the chia seeds are evenly distributed. Put the strawberry topping into the refrigerator to thicken while you make the pancakes. This strawberry topping can be made days in advance, and even frozen.
Make the No Added Sugar Protein Banana Pancakes
- Pre-heat your skillet to medium heat while you blend the pancake batter.
- Put 1 tablespoon of apple cider vinegar into your high-speed blender or regular blender, and then fill the blender to the 1 cup mark with coconut milk.
- Put the rest of the pancake ingredients into your high-speed blender or regular blender, and blend for 30 seconds on high. If you are not using a high-powered blender, you may need to blend longer.
- Use coconut oil or olive oil to lightly grease the skillet, and use the blender container to pour the pancake batter right onto the heated skillet. Cook the pancakes just like regular pancakes – when you see the bubbles, and that the sides of the pancakes are looking more “set,” you can flip them. This takes a minute or so. Then cook the pancakes on the other side until golden brown and cooked through – this takes a couple minutes.
- Put your cooked pancakes onto a wire rack to cool while you work through the rest of the batter. To freeze the pancakes, let them cool completely, and store them in a freezer bag.
- I like to add a few pinches of cinnamon to the batter too! Or pumpkin spice if you are into that sort of thing!
- If you do not have grassfed collagen, you can leave this ingredient out. It adds protein, but I realize not everyone has access!
- I think an egg replacer would work for the egg – please let us know in the comments if you are egg free and try this!
I don’t see banana listed in the pancake ingredients?
Hi Jen! Good catch! It is in the ingredient list now – sorry about that!
Would any milk work?
Hi Nicole! Yes just about any whole milk or milk substitute should work for these!
Can I sub whole milk for coconut milk?
Hi Vanessa! Yes that should be fine!
These look fantastic! Thanks for sharing, Renee! I can’t wait to try it!
You’re welcome Jessica! Enjoy them!
These look delicious and I can’t wait to try them. Quick tangential question — do you peel your dozen hard-boiled eggs ahead of time or peel as you eat them?
Hi Dar! I peel them ahead of time and keep them in an airtight container in the fridge 🙂
Hi! These look so yummy! I noticed it looks like you are using a griddle. I am in the market for but I’m not sure where to look. what brand do you like?
Hi Amber! I have this one :: https://amzn.to/3EdJqVS
Pancakes in the blender! Such a great idea! What type/brand of collagen do you use? And is this better than a protein powder? Thanks!
Hi Jen! I think it depends on the kind of protein powder you use. Collagen provides 10 grams of protein per serving, but it is not a “complete” protein because it doesn’t have all of the amino acids. It does provide some protein though, and amazing gut health benefits. I use Perfect Supplements brand linked in the post!
The quickest, easiest, mess free pancakes i have ever made. Thank you! I didn’t even have a chance to put the strawberry topping on the table before my toddler devoured them. We put some in the freezer for future mornings.
That is fantastic Alyssa!
Hi! My little has a banana allergy and all the best toddler no sugar recipes have banana! Can you help a mama out? Can I use pumpkin? Sweet potatoe? Anything in mind for a replacer? Thanks. Love your recipes!
Hi Jodie! My husband can’t have bananas either! And he is pretty cool, so your little is in good company! Applesauce replaces perfectly in a recipe like this! Pumpkin as well!
The flavor is great but they are pretty mushy in the middle despite cooking them longer than suggested. Any thoughts? The batter was pretty thick.
Hi Beth! Did you use a coconut milk with gums in it? That can effect baking/cooking texture sometimes! They may have needed more cook time, or make them smaller so the middle cooks through better! Pancakes are tricky because everyones skillets will run at different temps!
Substitute for almond flour? I’m making these for school lunch and it’s nut free. On hand I have the Namaste Gluten Free (bought for your cookbook which I love) or regular AP or whole wheat Pastry?
We love your recipes! We use lots of them! This is the second time we make these pancakes and I find the batter quite thick! I pull my oats and almond flour straight out of the freezer… could that make a difference? As opposed to being room temp?
These were fabulous!! Thank you so much for sharing your nutrient dense delicious recipes! These will be in our weekly rotation.
I’m so glad to hear that Shannon! Thank you for taking the time to share!
These pancakes are delicious! I love the addition of the simple berry sauce, it really makes the pancakes a little more interesting and fun, not to mention yummy!! Thank you for the recipe.
Thank you for sharing Hannah! I’m glad you loved them!
I have recently been looking at alternatives to freezing things like strawberry and other summer fruits. Do you think this sauce could be jarred and then water bathed to sterilise it so it’s shelf stable?
Hi Hanna! I’m not a canning pro so I want to say yes, as long as it is properly water bathed, but I’m not 100% sure if you need preservatives in the jellied kind to do that?
These sound delicious. Is there anything you would recommend to replace the oats please? My son is allergic to them. Do you think I use gf flour, buckwheat flour or something else instead? Thanks.
Hi Margarita! I’m sure you could replace the oats, but you will have to play around with the amounts as GF flour and buckwheat will absorb and cook differently than oats – I have not tried it before so just let us know what you find works for you!