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About This Recipe
Have you tried blender pancakes? If not, you definitely want to give these a try! I am a huge pancake fan and this is the best, simple and mess free way to make a quick and healthy pancake batter using common ingredients you probably already have on hand.
If you’re looking for a healthier sweet breakfast option, these delicious pancakes are perfect! Plus, they can easily be made in advance for meal prep! They’re also a great baby led weaning recipe since they are made with quality ingredients and are soft and easy to chew in small pieces.
These pancakes are absolutely delicious on their own but I love topping them with a drizzle of real maple syrup, almond butter, fresh blueberries, chocolate chips or a little whip cream! They’re a great recipe to whip up and let the whole family top as they please!
Another reason I love this healthy banana oat pancakes recipe is because it’s a great way to use up ripe bananas. If you’re looking for more recipes to use ripe bananas, check out my Skinny Chocolate Chip Banana Bread, Double Chocolate Chip Banana or The Best Gooey Chunky Peanut Butter Banana Oatmeal Bars!
If you love pancakes, are looking for more pancake recipes, try my Mini Chocolate Chip Pancake Bites!
Why You’ll Love These Blender Banana Oatmeal Pancakes
- Healthy pancakes made with simple ingredients that are great for adults, kids and babies!
- A delicious breakfast that is easy to make and ready in less than 30 minutes.
- Perfect for weekend brunch or breakfast meal prep! Plus, you can easily freeze leftover pancakes for a later date!
- Make extra sweet by topping with fresh berries, peanut butter, ripe bananas or a little pure maple syrup!
- Healthy banana pancakes are a great way to use up those extra ripe bananas!
- Old fashioned oats – I used Bob’s Red Mill. Just make sure to use certified gluten-free oats if needed!
- Unsweetened almond milk – or any milk of choice.
- Greek yogurt – or sub for extra milk.
- Banana – the riper the bananas are, the sweeter these banana pancakes will be!
- Honey – honey brings a perfect delicious sweetness to these pancakes, but feel free to sub with pure maple syrup, sugar-free pancake syrup or another sweetener of choice.
- Baking essentials: baking powder, vanilla extract, cinnamon
- Add protein powder! Replace 1/4 cup of oats with 1/4 cup of protein powder (a whey + casein blend like PEScience or plant based protein works best over whey only protein powders).
- Add chocolate chips! Mix in 1/4 cup of mini chocolate chips before adding to the griddle for some melty chocolate goodness!
- Add blueberries or favorite fruit! Add a few blueberries (or other berries) to your pancakes once you have added the batter to the griddle right before you flip!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the oats to the blender and blend on high for about 30 seconds to create a flour-like texture.
2. Then add the rest of the ingredients and blend on high for 1-2 minutes or until completely combined.
3. Let the batter sit for 10 minutes (this will help them get fluffier!)
4. Heat a griddle or skillet over medium heat. Grease with a little butter, coconut oil or cooking spray. Once hot, add 1/4 cupfuls of pancake batter and cook on for 2-3 minutes.
5. Then flip and cook another 1-2 minutes. Note that these pancakes don’t bubble at the top like normal pancakes but they will slightly puff up and along the edges will get dry.
6. Serve with banana slices, fresh fruit, a drizzle of maple syrup, or whatever sounds good and enjoy!
To store: store these blender pancakes in an airtight container in the fridge for 3-4 days.
To freeze: place pancakes in an airtight, freezer-safe bag and freeze for up to 3 months.
- Cooking tip! If pancakes are browning too quickly, lower the heat! I’ll usually start on medium heat and adjust/finish cooking on low heat by the time I get through all the pancakes.
- Use ripe bananas! Just like with banana bread, this is the best way to use ripe bananas! The riper the banana, the sweeter the batter and the stronger the banana flavor will be!
- Keep warm! If you’re prepping a big batch of these easy banana oatmeal pancakes and want to keep pancakes warm, simply place oven at 200 degrees F, then add pancakes to a platter or oven-safe plate and place in the oven until ready to serve.
How can I make these pancakes if I don’t have a blender?
If you don’t have a blender, you can use a food processor to make these pancakes or use oat flour in mix batter by hand or with immersion blender.
Can I freeze these banana oat blender pancakes?
Yes! This is an easy recipe to prep in advance and freeze for later. To freeze, just prepare pancakes as instructed and let cool completely. Then place pancakes in an airtight container or freezer bag (I like to freeze them in desired proportions) then place in freezer for up to 3 months. To reheat, let thaw then reheat in microwave, skillet or toaster oven.
What type of oats should I use for this recipe?
I used old-fashioned rolled oats for the recipe! You could use quick oats or steel-cut oats too. Just note they are going to produce slightly different textures!
Are these pancakes healthier than traditional pancakes?
Don’t get me wrong, I love regular pancakes but these are a great option when you want a healthy pancake recipe made with wholesome ingredients! These gluten-free pancakes are free of added or refined sugar, have protein and probiotics from the greek yogurt, are rich in nutrients and antioxidants from the honey, and lots of vitamins and minerals from the eggs. Plus, these oatmeal blender pancakes can easily be made dairy-free to accommodate dietary restrictions.
- 1.5 cups old fashioned oats (144g)
- 1/4 cup unsweetened almond milk (60g) or milk of choice
- 1/4 cup plain nonfat Greek yogurt (60g) or sub for extra milk
- 2 medium ripe bananas (220g)
- 2 large eggs
- 1 Tbsp honey
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
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- Add the oats to the blender and blend on high for about 30 seconds to create a flour-like texture.
- Then add the rest of the ingredients and blend on high for 1-2 minutes or until completely combined. Let the batter sit for 10 minutes (this will help them get fluffier!)
- Heat a griddle or skillet over medium heat. Grease with a little butter or coconut oil.
- Once hot, add 1/4 cupfuls of batter and cook on for 2-3 minutes, then flip and cook another 1-2 minutes.**Note that these pancakes don’t bubble at the top like normal pancakes but they will slightly puff up and along the edges will get dry. ***If pancakes are browning too quickly, lower the heat! I’ll usually start on medium heat and adjust/finish cooking on low heat by the time I get through all the pancakes.
- Serve with banana slices, maple syrup, whatever sounds good and enjoy!
- Add protein powder: replace 1/4 cup of oats with 1/4 cup of protein powder (a whey + casein blend or plant based protein works best over whey only protein powders)
- Add chocolate chips: mix in 1/4 cup of mini chocolate chips before adding to the griddle for some melty chocolate goodness!
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.