Pancake Batter Smoothie - Hearty, healthy, and delicious, this smoothie will keep you full for hours, and it tastes like pancake batter!
Ok, I know the phrases 'cookie batter', 'cake batter', and even 'brownie batter' get thrown around like we're all a bunch of confection-craving suckers, but I can legitimately call this 'pancake batter' because it is!
This recipe is loosely based on my Blender Pancakes, without the eggs.
Quite often I make the above pancakes and eat the batter, so I started thinking about how much I'd love it as a smoothie!
It's so thick and creamy, and super easy for anyone to prepare!
By blending together the ingredients the night before, this creates an overnight pancake batter smoothie, if you will.
If you eat overnight oats, you know this step serves to reduce the phytic acid in the oats, but it also softens them, creating a better mouthfeel.
Can I make this the morning I want to eat it?
Yes! I find it to be delicious both ways.
Lauren, why on earth do you add baking soda to a smoothie??
You may be tempted to omit the baking soda, but I beg of you not to.
It neutralizes the tartness of the yogurt, rendering a sweeter smoothie.
It also lends a distinct 'doughy' flavor to the smoothie, as most batters require some leavening agent.
You won't be disappointed!
Pancake Batter Smoothie
- ¾ cup milk of your choice
- ¾ cup plain yogurt
- ¾ cup rolled or quick oats
- 1 large banana
- 1 teaspoon vanilla extract
- dash sea salt
- pinch baking soda
- stevia if desired, for extra sweetness
- Blend milk, yogurt, vanilla, stevia, baking soda (see Notes!) and salt first.
- Add and blend bananas.
- Add and blend in the oats.
- Let the mix sit in the fridge overnight or for 20 minutes, covered. If letting it sit overnight, wait until the morning to blend in the baking soda and re-blend everything. If not, add it with the salt.