Healthy Banana Oatmeal Pancakes (Made in the Blender) Recipe
Deliciously fluffy and healthy banana oatmeal pancakes made effortlessly in a blender. These naturally gluten-free and dairy-free pancakes contain no flour or added sugar, making them a perfect nutritious breakfast option for anyone looking for a wholesome start to their day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 9 pancakes (serves 3)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- ½ cup (120g) unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For Cooking
- Olive oil, for cooking
Instructions
- Blend Ingredients: Add all the main ingredients to a blender and blend on high speed until the batter is completely smooth, about 30 seconds to 1 minute. Let the batter rest in the blender while you prepare your cooking surface.
- Heat the Pan: Lightly coat a griddle or skillet with olive oil, coconut oil, or vegan butter, then place it over medium heat to warm up. The pan should be hot enough to cook the pancakes without burning.
- Cook Pancakes (First Side): Pour about 1/3 cup of batter for each pancake onto the hot griddle. Cook for 2-4 minutes until the pancakes puff up slightly and you notice bubbles appearing along the edges.
- Flip and Cook (Second Side): Flip the pancakes carefully and cook on the other side until golden brown. Adjust heat as necessary—lower to medium-low if the pancakes are browning too quickly or if the pan begins to smoke, to prevent burning.
- Repeat and Serve: Wipe the skillet clean as needed, add more oil, and repeat the process with the remaining batter. This recipe makes about 9 pancakes, serving 3 people with 3 pancakes each.
Notes
- Use very ripe bananas with brown spots for natural sweetness and best flavor.
- Make sure the pan is at medium to medium-low heat to avoid burning the pancakes.
- Letting the batter rest briefly allows oats to absorb liquid for better texture.
- These pancakes are naturally gluten-free if you use gluten-free oats.
- Olive oil is recommended for cooking, but coconut oil or vegan butter can be used as alternatives.
- Do not overcrowd the griddle; cook in batches for best results.
