If you’re craving a breakfast that’s both comforting and nourishing, I’ve got your back with my Healthy Banana Oatmeal Blender Pancakes Recipe. This recipe is seriously a game-changer—easy to whip up, naturally sweet, and made right in your blender with just simple, wholesome ingredients. Whether you’re rushing out the door or looking for a weekend treat, these pancakes deliver fluffy, hearty goodness without any fuss. Stick around, and I’ll share everything you need to nail this delicious breakfast every time!
Why You’ll Love This Recipe
- Super Easy Blender Method: Just toss everything in your blender and pour the batter—no mess, no extra bowls.
- Naturally Sweet & Wholesome: Ripe bananas bring natural sweetness without added sugar or artificial flavors.
- Gluten & Dairy-Free Friendly: Made with oats and almond milk, perfect for special diets without sacrificing flavor.
- Fluffy Yet Filling: These pancakes balance protein and fiber, keeping you energized through the morning.
Ingredients You’ll Need
All the ingredients in this Healthy Banana Oatmeal Blender Pancakes Recipe work hand in hand to create a batter that’s creamy yet light. When shopping, look for very ripe bananas—they bring the best sweetness and moisture. Also, grab rolled oats rather than instant for that hearty texture.
- Ripe Bananas: The riper, the better! They add natural sweetness and moisture, eliminating the need for sugar.
- Eggs: They bind the batter and give structure, so these pancakes aren’t too dense.
- Unsweetened Almond Milk: Keeps things dairy-free while adding a touch of creaminess.
- Vanilla Extract: Just a splash amps up flavor and gives a warm, inviting aroma.
- Old Fashioned Rolled Oats: These create a subtle oat texture and help keep pancakes fluffy yet hearty.
- Baking Powder: The secret to getting those pancakes to puff up beautifully.
- Ground Cinnamon: Adds warmth and a hint of spice—you can’t go wrong.
- Salt: Enhances all the flavors without being noticeable.
- Olive Oil (for cooking): Provides a non-stick surface and a subtle fruity note when frying.
Variations
I love how versatile this Healthy Banana Oatmeal Blender Pancakes Recipe is—once you’ve got the base down, you can tweak it to suit your mood, pantry, or dietary needs. Here are some of my favorite ways to customize these pancakes.
- Nut Butters: I sometimes swirl in a tablespoon of almond or peanut butter right after blending for an extra boost of protein and richness. It’s a crowd-pleaser!
- Berry Boost: Adding fresh or frozen blueberries to the batter is a great way to sneak in some antioxidants; they burst with flavor as the pancakes cook.
- Gluten-Free Upgrade: Swap your oats for certified gluten-free rolled oats to keep the recipe safe for sensitive stomachs.
- Vegan Twist: You can replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), although the texture gets slightly denser, it’s still delicious.
How to Make Healthy Banana Oatmeal Blender Pancakes Recipe
Step 1: Blend It to Perfection
Start by adding those ripe bananas, eggs, almond milk, vanilla extract, rolled oats, baking powder, cinnamon, and salt right into your blender. Blend everything on high speed for about 30 seconds to a full minute until you get a smooth, creamy batter. I like to let the batter sit in the blender for a few minutes while I heat up my pan—this helps the oats absorb moisture and makes fluffier pancakes.
Step 2: Heat Your Pan Just Right
Coat your griddle or skillet lightly with olive oil (or coconut oil/vegan butter if you prefer). Preheat over medium heat—this is important to avoid burning. I usually start at medium and adjust to medium-low once I start flipping so pancakes cook evenly without browning too fast. A smoking pan is a sign your heat’s too high, so lower it if that happens.
Step 3: Cook Those Pancakes
Pour about 1/3 cup of batter onto the pan for each pancake. Cook for 2-4 minutes on the first side, watching for bubbles to appear around the edges and the batter to puff up slightly. That’s your cue to flip! Cook another 2-3 minutes on the other side until a nice golden-brown color develops. Repeat with remaining batter, wiping the pan clean and adding more oil as needed. This recipe usually makes 9 pancakes—enough for 3 hungry people enjoying three pancakes each.
Pro Tips for Making Healthy Banana Oatmeal Blender Pancakes Recipe
- Perfectly Ripe Bananas: Don’t underestimate brown-spotty bananas—they’re sweeter and make the batter naturally moist.
- Rest the Batter: Letting the batter sit for 5 minutes before cooking helps the oats soften, resulting in tender pancakes.
- Heat Control Is Key: Starting with medium heat, then reducing prevents burning while cooking them fully through.
- Use a Spatula with a Thin Edge: It makes flipping pancakes easier and reduces breakage—trust me, I’ve learned the hard way!
How to Serve Healthy Banana Oatmeal Blender Pancakes Recipe
Garnishes
I love topping these pancakes with fresh slices of banana and a handful of chopped walnuts for crunch. A drizzle of pure maple syrup or a dollop of Greek yogurt makes everything taste even more luxurious. If you’re feeling festive, a sprinkle of cinnamon or some fresh berries on top adds vibrant color and extra flavor complexity.
Side Dishes
Pair your pancakes with crispy turkey bacon or scrambled eggs for a savory contrast. Fresh fruit salad or a smoothie is also fantastic to keep the meal light yet filling—my kids adore a simple berry and banana combo alongside.
Creative Ways to Present
For special mornings like birthdays or holidays, I stack the pancakes and decorate the top with edible flowers, a dusting of powdered cinnamon, and a zigzag of almond butter. It makes a beautiful and inviting plate that’s fun to share—and trust me, it makes everyone feel special!
Make Ahead and Storage
Storing Leftovers
I usually store leftover pancakes in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, I separate layers with parchment paper. When I’m ready for a quick breakfast, they reheat beautifully.
Freezing
These pancakes freeze like a dream! Lay them flat on a baking sheet lined with parchment and freeze until solid. Then stack and transfer into a freezer-safe bag. They keep well for up to 2 months and thaw quickly when you need a fast breakfast fix.
Reheating
Reheat in a toaster or oven for a couple of minutes until warm and slightly crispy outside—that’s my favorite way to revive their fluffy texture. Avoid microwaving if you can; it tends to make them rubbery.
FAQs
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Can I make this Healthy Banana Oatmeal Blender Pancakes Recipe vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes) to make this recipe vegan. The texture may be a little denser but still delicious and nutritious.
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Do I have to use rolled oats?
Rolled oats are ideal because they blend into a great texture that holds the pancakes together well. If you only have quick oats, you can use those but expect a slightly different texture. Avoid instant oats as they can make the batter too thin.
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How ripe should the bananas be?
Look for bananas that are very ripe with plenty of brown spots. They’re sweeter and softer, which helps create a naturally sweet, moist pancake without added sugars.
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Can I add other mix-ins?
Absolutely! Blueberries, chocolate chips, chopped nuts, or even a sprinkle of chia seeds are all wonderful mix-ins. Add them right after blending the batter and stir gently before cooking.
Final Thoughts
This Healthy Banana Oatmeal Blender Pancakes Recipe truly feels like my little kitchen secret for busy mornings and laid-back weekends alike. The way it comes together so effortlessly, yet produces pancakes that are hearty, flavorful, and good-for-you, is something I cherish. I hope you’ll love making and sharing this recipe as much as I do—it’s a simple way to start your day with a smile and a warm plate of goodness. Give it a try, and I bet it’ll become a favorite in your breakfast rotation, too!
Print
Healthy Banana Oatmeal Blender Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings (3 pancakes per serving, 9 pancakes total)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Healthy Banana Oatmeal Pancakes made effortlessly in a blender, these fluffy and naturally gluten-free pancakes are dairy-free and contain no added sugar. Perfect for a nutritious breakfast, they combine ripe bananas, oats, and warm cinnamon for a delicious start to your day.
Ingredients
Banana Oatmeal Pancakes
- 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
- Olive oil, for cooking
Instructions
- Blend the Batter: Add all of the ingredients into a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in the blender while you heat your pan.
- Heat the Pan: Lightly coat a griddle or skillet with olive oil (or coconut oil/vegan butter) and place over medium heat. Wait until the pan is hot before cooking.
- Cook the Pancakes: Pour 1/3 cup of batter onto the hot griddle for each pancake. Cook for 2-4 minutes until the pancakes slightly puff up and you see bubbles forming along the edges.
- Flip and Finish Cooking: Flip the pancakes carefully and cook until the underside is golden brown. Adjust the heat as needed to avoid burning, lowering it from medium to medium-low once the pancakes start browning.
- Repeat: Wipe the skillet clean if necessary, re-oil, and continue cooking the remaining batter until all pancakes are done. This recipe makes 9 pancakes total, serving 3 people with 3 pancakes each.
Notes
- These pancakes are made entirely in the blender for easy preparation.
- They are naturally gluten free and dairy free, containing no flour or added sugar.
- Adjust the heat carefully while cooking to prevent burning.
- Perfect for a quick, healthy breakfast that is both filling and flavorful.
Nutrition
- Serving Size: 3 pancakes
- Calories: 311 kcal
- Sugar: 10.8 g
- Sodium: 245 mg
- Fat: 6.9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 5.6 g
- Trans Fat: 0 g
- Carbohydrates: 51.5 g
- Fiber: 7.4 g
- Protein: 12.2 g
- Cholesterol: 186 mg
