No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

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

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.

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!