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Healthy Banana Oatmeal Pancakes (Blender Recipe)

Fluffy, flourless pancakes made in the blender with ripe bananas and oats for a naturally sweet, gluten-free breakfast that's quick and nutritious.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium very ripe bananas
  • 2 large eggs
  • 0.5 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1.5 cups old-fashioned rolled oats gluten-free if needed
  • 2 teaspoons baking powder
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • coconut oil or neutral oil for cooking

Equipment

  • High-speed blender
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Add the ripe bananas, eggs, almond milk, vanilla extract, rolled oats, baking powder, cinnamon, and salt to a high-speed blender.
  2. Blend on high for 30-60 seconds until the batter is completely smooth and no oat chunks remain. Scrape down the sides if needed.
  3. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
  4. Pour 1/4 cup batter per pancake onto the hot surface. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  5. Flip carefully and cook the other side for 1-2 minutes until golden brown.
  6. Transfer to a plate and keep warm while cooking the rest. Repeat with remaining batter.
  7. Serve warm with your favorite toppings like fresh fruit, maple syrup, or nut butter.

Notes

Use very ripe bananas for best sweetness. Freeze extras between parchment paper for quick reheating.