If you’re looking for a breakfast that’s quick, nourishing, and downright delicious, you’re going to love this Healthy Blender Banana Oatmeal Pancakes Recipe. I absolutely love how easily it comes together in just a blender, which means less mess and way more time to enjoy a cozy morning. The blend of ripe bananas and oats creates pancakes that are fluffy yet hearty, with a natural sweetness that keeps things wholesome and satisfying. Trust me, once you try these, you’ll be excited to whip them up again and again!
Why You’ll Love This Recipe
- Super Simple Prep: Everything goes right into the blender—no mixing bowls, no extra tools.
- Healthy & Wholesome: Naturally gluten-free and dairy-free with no added sugar but plenty of flavor.
- Perfect Texture: Fluffy, slightly chewy pancakes thanks to the rolled oats and ripe bananas.
- Family Favorite: My kids and friends go crazy for this breakfast, and it comes together fast!
Ingredients You’ll Need
These ingredients work magically together to give you a pancake that’s hearty but light, sweet but wholesome. Sourcing ripe bananas is key—they add natural sweetness and moisture, while the rolled oats bring fiber and a lovely texture. And don’t worry if you want to keep it plant-based or gluten-free, I’ve included tips to make that easy.
- Bananas: Use medium ripe ones, the browner the spots the better for sweetness and moisture.
- Eggs: They bind everything together and add protein, but you can swap with flax eggs for vegan.
- Unsweetened Almond Milk: Keeps it dairy-free and light, but any milk works here.
- Vanilla Extract: Adds that little warm flavor boost everyone loves in pancakes.
- Old Fashioned Rolled Oats: Provides fiber and a nice chew—gluten-free if you need it!
- Baking Powder: Helps the pancakes puff up and stay fluffy.
- Ground Cinnamon: Optional but gives a cozy spice note that complements the bananas.
- Salt: Enhances the flavors and balances the sweetness perfectly.
- Olive Oil: For cooking, but coconut oil or vegan butter work great too.
Variations
I love how versatile this Healthy Blender Banana Oatmeal Pancakes Recipe is—you can easily tweak it to suit your tastes or what’s in your pantry. Playing around with add-ins or swaps is totally encouraged and fun.
- Add-ins: Sometimes I toss in a handful of blueberries or chocolate chips right into the blender for a fun twist.
- Vegan Version: Swap eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use coconut oil instead of olive oil for cooking.
- Spice It Up: Add a pinch of nutmeg or pumpkin spice during the blend for extra warmth in fall and winter.
- Nut Butter Swirl: Stir in a dollop of almond or peanut butter after blending for extra creaminess and protein.
How to Make Healthy Blender Banana Oatmeal Pancakes Recipe
Step 1: Blend the Ingredients into a Smooth Batter
Pop your ripe bananas, eggs, almond milk, vanilla, rolled oats, baking powder, cinnamon, and salt right into your blender. Blend on high for about 30 seconds to a full minute until the batter is silky smooth—no visible oats should remain. I discovered this trick to make the batter smoother by pausing once to scrape down the sides with a spatula before the last blend. Letting the batter sit in the blender while your pan warms up helps the oats soak up moisture and results in fluffier pancakes.
Step 2: Heat Your Pan and Add Oil
Warm a griddle or non-stick skillet over medium heat and lightly coat it with olive oil, coconut oil, or vegan butter. Medium heat is your best friend here; too hot and the pancakes will brown before cooking through. I usually start on medium and then turn it down to medium-low as I go. If your pan starts smoking, that’s your signal to lower the heat immediately.
Step 3: Cook the Pancakes
Pour about 1/3 cup of batter per pancake onto your hot pan. You’ll notice them start to puff up and bubbles forming along the edges in 2-4 minutes—that’s when you know it’s time to flip. Flip gently and cook the other side until golden brown, about 2 more minutes. If your pancakes brown too fast, just lower the heat—they should cook slowly so the center isn’t gummy. After cooking each batch, wipe your pan clean and add a little more oil before continuing with the rest of the batter.
Pro Tips for Making Healthy Blender Banana Oatmeal Pancakes Recipe
- Banana Ripeness Matters: Don’t skip the ripe, spotted bananas—they make the pancakes sweet and moist naturally.
- Batter Rest Time: Letting the batter rest for 5 minutes after blending lets oats absorb liquids and results in fluffier pancakes.
- Heat Control: Starting with medium heat then lowering to medium-low prevents burning and helps cook through evenly.
- Flipping Patience: Wait for bubbles on the edges before flipping to avoid breaking or under-cooked pancakes.
How to Serve Healthy Blender Banana Oatmeal Pancakes Recipe
Garnishes
My go-to garnishes are fresh berries, a drizzle of pure maple syrup, and a sprinkle of chopped nuts like walnuts or pecans for crunch. Sometimes I add a dollop of Greek yogurt or a smear of almond butter on top for some creamy indulgence without going overboard on sugar. These toppings create a delicious balance of textures and flavors that makes the pancakes feel like a treat, not just a “healthy” breakfast.
Side Dishes
For a full meal, I often pair these pancakes with a side of scrambled eggs or sautéed greens for extra protein and nutrients. My family also enjoys some fresh fruit salad on the side, which adds a refreshing note to every bite. If you want something savory, crispy turkey bacon or smoked salmon complement the sweetness nicely.
Creative Ways to Present
For birthdays or weekend brunches, I stack the pancakes into little towers, alternating layers with yogurt and fruit compote. Adding edible flowers or a sprinkle of cocoa powder can jazz up the plating beautifully. I once made a pancake charcuterie board with banana oatmeal pancakes, nut butters, fresh fruit, and granola—it was a hit and made breakfast feel like a celebration!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. I like to layer parchment paper between pancakes to keep them from sticking together so you can grab just one or two without a mess.
Freezing
Freezing these pancakes is a lifesaver for busy mornings. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They keep well for up to 2 months, and I love having ready-to-go breakfasts in the freezer that just need reheating.
Reheating
To reheat, I pop pancakes in the toaster or oven at 350°F for about 5-7 minutes, which crisps up the edges nicely. Avoid microwaving if you can, as it tends to make them rubbery. If you’re in a rush, the microwave works—just cover them with a damp paper towel to keep moisture in.
FAQs
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Can I make this Healthy Blender Banana Oatmeal Pancakes Recipe vegan?
Absolutely! Replace the two eggs with flax eggs (mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 5-10 minutes). Use a plant-based oil for cooking, like coconut or vegan butter, and you’ll have a tasty vegan version that holds together beautifully.
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What kind of oats should I use in this recipe?
Old fashioned rolled oats work best here because they blend down nicely while still giving a bit of chew. Instant oats might make the batter too watery, and steel-cut oats are too tough for this recipe. If you’re gluten-sensitive, just make sure to use certified gluten-free oats.
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Why are my pancakes sticking to the pan?
This often happens if the pan isn’t hot enough or not properly greased. Make sure to heat the pan fully before adding oil, then lightly coat it. Also, non-stick skillets or well-seasoned cast iron pans are your best friends for easy flipping without sticking.
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Can I add sweeteners like honey or maple syrup to the batter?
I recommend letting the ripe bananas do the sweetening here, but if you prefer sweeter pancakes, a tablespoon of maple syrup or honey in the batter works fine. Just keep in mind it may slightly change the texture and cooking time.
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How many pancakes does this recipe make, and what’s the serving size?
This recipe makes about 9 pancakes, which is perfect for serving 3 people with 3 pancakes each—great for a family breakfast or brunch!
Final Thoughts
This Healthy Blender Banana Oatmeal Pancakes Recipe is one of my go-to breakfasts when I want something nutritious but fuss-free. I remember the first time I made it—I was blown away by how fluffy and flavorful they turned out with minimal effort. Knowing it’s packed with wholesome ingredients that keep you full and energized makes it feel like a little morning victory. I hope you enjoy making (and eating!) these pancakes as much as I do—grab your blender and get started, you won’t regret it!
Print
Healthy Blender Banana Oatmeal Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings, 3 pancakes each
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Healthy Banana Oatmeal Pancakes are a quick and nutritious breakfast option made entirely in a blender. Combining ripe bananas, oats, and eggs, this recipe yields fluffy, naturally gluten-free and dairy-free pancakes without any added sugar or flour. Perfect for a wholesome start to your day with minimal cleanup and simple ingredients.
Ingredients
Main Ingredients
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- ½ cup (120g) unsweetened almond milk
- 1 teaspoon vanilla extract
- 1½ cups (143g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For Cooking
- Olive oil, for cooking
Instructions
- Blend Ingredients: Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
- Heat Pan: Lightly coat a griddle or skillet with olive oil, coconut oil, or vegan butter and place over medium heat. Ensure the pan is hot before adding batter.
- Cook Pancakes: Pour 1/3 cup of the batter onto the griddle for each pancake. Cook for 2-4 minutes until pancakes slightly puff up and you see bubbles forming along the edges.
- Flip Pancakes: Carefully flip the pancakes and cook until golden brown on the underside. If the pancakes are browning too fast, lower the heat from medium to medium-low to prevent burning. Avoid overheating the pan to prevent smoking.
- Repeat & Serve: Wipe the skillet clean as needed and add more oil before cooking the remaining batter. This recipe makes approximately 9 pancakes, serving 3 people with 3 pancakes each.
Notes
- These pancakes are naturally gluten free, dairy free, and contain no flour or added sugar.
- Using ripe bananas with brown spots enhances sweetness and flavor naturally.
- Adjust heat carefully to prevent burning pancakes.
- The batter can rest in the blender while heating the pan for better texture.
- Best served fresh, but leftovers can be stored and reheated gently.
Nutrition
- Serving Size: 3 pancakes
- Calories: 311 kcal
- Sugar: 10.8 g
- Sodium: 250 mg
- Fat: 6.9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 51.5 g
- Fiber: 7.4 g
- Protein: 12.2 g
- Cholesterol: 186 mg
