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In the meal plan, we use these pancakes in mini almond butter and jam sandwiches. Add a couple of banana slices if you like an extra bit of sweetness.
To a blender, add all ingredients except oil; blend until smooth. In a large nonstick skillet on medium-high, heat 1½ tsp oil. Add batter, 4 pancakes at a time, using 2 tbsp batter per pancake; cook for 6 minutes, flipping halfway. Transfer to a plate. Repeat with remaining oil and batter, making 16 pancakes total. (Divide pancakes into 4 servings of 4 pancakes each.)