Easy and healthy, these banana oatmeal pancakes made in the blender are a filling breakfast or a snack which can be made in minutes. It’s naturally gluten free, dairy free and made without added sugar or flour.
Those of us who buy bananas in bulk because we have heavy banana eaters in the house and always end up having extra ripe(I mean spotty) bananas, this SUPER EASY blender pancakes are for you.
Those who wake up on Sundays craving for a sweet syrupy indulgent breakfast with a mug of steaming coffee but staying away from added flour and sugar( January health goals) or are gluten free like myself, looking at their kids and spouses golden stack of pancakes, this one is for you.
What you need to make this healthy pancakes
- OATS- Old fashioned, quick cooking rolled oats, basically any rolled oats you fancy because we’re going to blend, it doesn’t matter the variety you use.
- BANANAS – ripe, spotty and plenty because we are adding four.
- EGGS – part of the healthy breakfast brigade ,right?
- Cinnamon, Vanilla- flavors that go well with bananas and everything.
- Baking Powder- takes from a sad looking, limpy pancake to a fluffy- come,hither pancake.
- Salt- we don’t want bland tasting pancake now, do we?
You don’t need to make two separate versions of pancakes because this recipe serves enough for four people and if it’s anything like my household with 2 adults and 2 pre teens, not to mention a 4 month old, it will be plenty.
Bask in the glory that you fed your family a wholesome breakfast and not some white flour mix. ( I’ve tried mixing wholewheat flour to my boy’s pancakes and not surprisingly they didn’t like the texture. But adding a teaspoon of flaxseed to the white flour mix did go unnoticed and I’ve had that trick up my sleeve for quite a while now.)
How to make these easy pancakes
All it needs is a blender. I don’t even use a bowl and pour straight from the blender to the pan. Add all the ingredients to the blender and blend until it’s creamy. Then let it stand for 10 minutes. You can pour the batter to a bowl or let it stand in the blender itself.
If you don’t have enough ripe bananas add enough milk to the batter, start with 1/4 cup and increase. I use almond milk.
Once the pan is heated add bit of oil to the pan so the batter won’t stick. Ideally you want to use a non-stick pan or a well seasoned cast iron pan. Add 1/4 cup of batter and wait until bubbles form before you flip the pancake. You can cover the pan with a lid so the batter will cook fast. After you flip, cook the pancake without the lid and transfer to a plate. OR keep it in a preheated oven to keep warm.
I like to serve my pancakes with maple syrup, stewed strawberries and sliced banana. More yumminess all around!
They are great for MEAL PREP too. Cooked pancakes keep in the refrigerator for 3 to 4 days covered in an airtight container. Simply warm it in a pan or in the oven before eating. OR eat it just cold with one hand and holding the baby on the other (My current situation).
Use certified gluten free oats if you’re gluten intolerant or celiac.
If you make it for the weekend tell me all about. I love to hear how your blender pancakes turned out.
If you make any of my recipes, tag me #loveandotherspices on Instagram and follow me there. Follow me on Pinterest and pin my image.
Healthy Banana Oat Blender Pancakes
Equipment
- Blender
- Fry Pan- Cast Iron/Non stick
Ingredients
- 4 bananas ripe
- 4 eggs
- 1 1/2 cups rolled oats
- 2 tsp vanilla extract
- 2 tsp cinnamon powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1 or 2 tbsp almond milk optional, if the batter is thick
Instructions
- Into a blender add banana, eggs, oats, vanilla extract, cinnamon powder, baking powder and salt.
- Blend until creamy or oats have fully blended. Let it stand for 10 minutes.
- If the batter is thick to pour, add a splash of milk and stir.
- Heat a pan and drizzle some oil. Pour a 1/4 cup or 1/3 cup of batter to the pan and cook until bubbles appear on the surface or it's not wet anymore. Cover the pan with a lid to speed up cooking.
- Remove the lid if you're using and flip the other side and cook until golden brown.
- Add a bit of oil before you pour the batter each time to avoid the batter sticking to the pan.
- Transfer the pancake to a serving plate or keep them warm in a preheated oven until you are ready to eat.
- Serve them with maple syrup, stewed strawberries and more sliced bananas.
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