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Breakfast doesn’t get much easier than these Banana Oat Blender Pancakes. Prepped and ready in about 20 minutes from start to finish! Toss everything in the blender and pour straight on the griddle. Wholesome oatmeal turned into delicious pancakes!
We have been making these ridiculously simple banana oat blender pancakes for more than 10 years! Made with simple ingredients, these healthy pancakes are a great way to start your day.
They also use up those brown bananas! Everyone wins! The whole family will love these delicious, easy pancakes!
You will also love using up some brown bananas in this pumpkin banana bread, banana blueberry muffins, banana bread overnight oats or coconut banana chip muffins!
Why You Will Love These Banana Oat Blender Pancakes:
- They are so simple to make. Just a matter of adding everything to the blender and blending until smooth. Pour the pancake batter on the griddle and a few minutes later, these banana oat pancakes will be yours! Such an easy recipe!
- Easily adjusted for your dietary needs. Pancakes that are gluten free aren’t always the easiest to come by. But these can be easily made without gluten by using certified gluten free oats. You can also use a dairy free milk if desired.
- Kid friendly. This is the best part about this recipe for me. Not only do the kids love to eat these, they enjoy helping make them as well. Since everything goes into the blender, it’s pretty hard to make a mess. (However, my child will always find a way !)
- Freezer friendly. Make a few batches at once and then freeze these banana pancakes for later. For busy school mornings, having them ready to go makes things run a lot smoother for sure.
- Easy to vary. You can add in other ingredients to give them your own personal flare. Toss in chocolate chips, blueberries, chopped pecans, add some pumpkin spice, a touch of nutmeg and so much more!
Recipe Ingredients:
- banana: you want overripe bananas. There should be lots of browning on the peel and soft. This will make for nice, sweet fluffy pancakes.
- rolled oats: rolled oats are best for this recipe. When you blend up the ingredients, it will act as oat flour. Quick oats can be used as well but I do not recommend steel-cut oats. Gluten free oats will work great–make sure the package says “certified gluten free.”
- egg: a large egg is ideal
- milk: use the milk you have on hand and prefer. I have made these with whole milk, unsweetened almond milk and 2% milk and have had great success with all of them. Another dairy free milk such as oat milk, soy milk, cashew milk, etc. should work as well!
- sea salt: just a touch for added flavor
- vanilla: use real vanilla extract for the best flavor
- baking powder: this will help give these a slight lift. Make sure your baking powder is not expired.
- cinnamon: adjust to taste. You can also add a pinch of nutmeg if desired to these oatmeal blender pancakes.
- optional add ins: lots to choose from but some ideas: chopped pecans, walnuts, mini chocolate chips, white chocolate chips, fresh blueberries, sprinkles and more!
Step-By-Step Instructions:
- Add oats to your blender (or a food processor will work) and process until the oats are a fine, flour consistency. While you technically don’t have to do this step, I prefer it to make sure that the pancakes are a smooth fluffy texture versus gritty.
- Add the remaining ingredients (except any add-ins like pecans or other ingredients) and blend until smooth. If the batter seems too thick, add more milk, 1-2 tablespoons at a time. Allow batter to sit for several minutes before cooking.
- Over medium heat, oil or butter your griddle or skillet. Pour batter making approximately 3-4 inch circles, leaving space.
- Allow the pancakes to heat 1-2 minutes until bubbles form around the edges and flip. Heat until cooked through.
- Serve immediately with favorite toppings.
Notes and Pro-Tips:
- This is a fairly small batch recipe but easy to double and triple. This blender pancake recipe makes about 6 pancakes, depending on the size you make yours. If you have lots of mouths to feed, I suggest doubling or tripling the recipe.
- Can you make these pancakes gluten free? You most certainly can! Use gluten free rolled oats and you are good to go!
- I typically use whole milk when I make these blender banana oatmeal pancakes but you can easily vary the milk. I find the flavor to be best for our taste. A non-dairy milk or even 2% or another type of milk will work. I have also used unsweetened vanilla almond milk and loved them as well.
- Lots of fun ways to enjoy these aside from the traditional butter and realy maple syrup. Consider spreading your favorite nut butter or peanut butter all over them. Top with some vanilla yogurt. A nice berry compote or even some jam is great. And don’t forget some fresh berries!
Storage:
These banana blender pancakes are great to freeze and store as leftovers which I why it’s such a great recipe! I actually find that freezing is the best way to store them.
You can refrigerate leftovers for up to 5 days in an airtight container or sealed plastic bag. However, after cooling completely, you can freeze in a freezer safe container or bag for up to 3 months.
Pop them in the microwave to warm up leftover pancakes and serve with your favorite toppings.
Other Breakfast Recipes:
- Blueberry French Toast Muffins
- Zucchini Bread Pancakes
- Vanilla Donuts
- Easy Homemade Pop Tarts
- Dairy Free Pancakes
- Banana Blueberry Muffins
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Banana Oat Blender Pancakes
Breakfast doesn't get much easier than these Banana Oat Blender Pancakes. Prepped and ready in about 20 minutes from start to finish! Toss everything in the blender and pour straight on the pan. Wholesome oatmeal turned into delicious pancakes!
Ingredients
- 1 ripe banana
- 1 cup oats
- 1 egg
- 1/3 c milk of choice, more as desired to thin out batter
- Pinch of sea salt
- 1 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon, more to taste
- 2-3 tsp maple syrup or honey, optional
- Optional: chopped pecans or walnuts
Instructions
- Process oats in blender or food processor until they become a flour or fine powder consistency. (You may skip this step and add the oats along with other ingredients if desired, I like to make sure the oats are a fine, flour texture for best results).
- Add in all other ingredients (aside from add-ins). Process until combined. If they seem thick with just the 1/3 cup milk, add a tablespoon or two more!
- Pour batter onto oiled or buttered hot skillet or pancake griddle on medium heat. Add walnuts or pecans if desired. Wait until edges bubble and flip.
- Serve with fresh fruit, butter, and a drizzle of real maple syrup!
Notes
This makes about 4-6 3-4 inch pancakes so if you have quite a few mouths to feed, just double or even triple the batch.
Nutrition
Calories: 90kcal, Carbohydrates: 15g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 28mg, Sodium: 18mg, Potassium: 232mg, Fiber: 2g, Sugar: 3g, Vitamin A: 66IU, Vitamin C: 2mg, Calcium: 65mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
Favorite version of this I’ve found – it’s a keeper!
This is delicious all around and I love being able to share it with my kiddos; especially my 1 year old!
I have never thought to put oat and banana together for pancake, although I make banana pancakes a lot so this recipe is a must try for me. Thanks for sharing.
You will love them, promise!!