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Easy Banana Oatmeal Blender Pancakes

Easy Banana Oatmeal Blender Pancakes

Wholesome blender pancakes made with ripe bananas and rolled oats—no refined flour needed. Just blend, pour, and flip for fluffy, naturally sweet breakfast pancakes.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups old-fashioned rolled oats use certified gluten-free oats if needed
  • 2 medium ripe bananas the spottier, the better
  • 2 large eggs
  • 0.75 cup milk dairy or unsweetened almond milk
  • 2 teaspoons baking powder
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon fine salt
  • 1 tablespoon neutral oil or butter for greasing the pan
  • 0.25 cup mini chocolate chips optional
  • 0.5 cup fresh blueberries optional

Instructions

Preparation Steps

  • Add the oats to a blender and pulse until they resemble a fine flour.
  • Add bananas, eggs, milk, baking powder, cinnamon, vanilla, and salt. Blend until smooth, scraping down the sides as needed.
  • Let the batter rest for 5 minutes to thicken while you preheat a nonstick skillet over medium heat.
  • Lightly grease the skillet with oil or butter. Pour about 0.25 cup of batter per pancake. If using add-ins, sprinkle them over the pancakes now.
  • Cook until the edges look set and bubbles form on top, about 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until golden and cooked through.
  • Repeat with remaining batter, greasing the pan as needed. Serve warm with fruit or maple syrup.

Notes

For dairy-free, use plant milk and oil. For gluten-free, use certified GF oats. If the batter seems thick, blend in a splash of milk; if thin, let it rest 2 more minutes. Leftovers keep refrigerated up to 4 days or frozen up to 2 months; reheat in a toaster or skillet.