Blender Banana Oat Pancakes
Fluffy banana oat pancakes blended from ripe bananas, eggs, rolled oats and milk, with no flour needed. Naturally sweet and ready in about 25 minutes.
By Tasty Nest Recipes Editorial TeamPublished
25 min total About 10 small pancakesEasy
Photo: dollen · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
These banana oat pancakes are made entirely in the blender: oats, ripe bananas, eggs and milk whizzed into a smooth batter with no flour and no extra sugar.
The bananas sweeten the batter and keep the pancakes moist, while the oats give a hearty, slightly nutty texture. Let the batter rest for a few minutes so the oats can absorb the liquid and thicken.
Equipment you'll need
- Blender
- Large nonstick skillet or griddle
Tips for success
- These pancakes are more delicate than flour pancakes; keep them small and use a thin spatula to flip.
- Cook over medium-low heat. The natural sugars in the bananas make them brown quickly.
- The riper the bananas, the sweeter the pancakes.
Substitutions and variations
- Use certified gluten-free oats to make the pancakes gluten-free.
- Use any plant milk, and oil for the pan, for a dairy-free version.
- Fold a handful of blueberries or chocolate chips into the batter after blending.
Storage and reheating
To store: Cool and refrigerate for up to 3 days, or freeze between sheets of parchment for up to 2 months.
To reheat: Reheat in a toaster, skillet or microwave until warm.
Recipe
Blender Banana Oat Pancakes
Fluffy banana oat pancakes blended from ripe bananas, eggs, rolled oats and milk, with no flour needed. Naturally sweet and ready in about 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- About 10 small pancakes
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Blend the batter
Add the oats, bananas, eggs, milk, baking powder, cinnamon, vanilla and salt to the blender and blend for about 1 minute until smooth.
Step 2: Rest
Let the batter rest for 5 minutes to thicken slightly.
Step 3: Heat the pan
Heat the skillet over medium-low heat and brush lightly with butter.
Step 4: Cook
Pour about 3 tablespoons of batter per pancake into the pan. Cook for 2 to 3 minutes, until bubbles appear and the edges look set, then flip carefully and cook for 1 to 2 minutes more.
Step 5: Serve
Serve warm with sliced banana, yogurt, nut butter or a drizzle of maple syrup.
Cuisine: American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 430
- Protein
- 15 g
- Fat
- 15 g
- Carbs
- 61 g
- Fibre
- 8 g
- Sugars
- 18 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/banana-oat-pancakes
Keep cooking
