Blender Oatmeal Banana Pancakes made with oats, bananas, milk and no added sugar. Gluten-free friendly. Sub flaxseed meal in place of the egg for vegan friendly.
…Make you banana pancakes. Pretend like it’s the weekend now.
I love that Jack Johnson classic so much. It’s funny because as I am writing this it actually IS raining. It’s like it was meant to be! The Universe is speaking to me…
Healthy Oatmeal Banana Pancakes
Ingredients for banana pancakes
- rolled oats
- baking powder
- egg (or flaxseed meal)
- non-dairy milk
How to Make Banana Pancakes using a blender
So here’s the thing. I first intended this recipe to use whole grain flour but when I tested both batches I ultimately wound up loving the oatmeal version way better.
So you’ll need a blender for this recipe but it’s super easy – Toss everything in the blender together, pulse it a few times until the batter is smooth and you’re good to go.
Now you don’t have to worry about mashing the bananas separately and whisking various ingredients in at separate times.
Using whole grain flour vs. oats
- You can use whole wheat white flour if you don’t have a blender. You’ll need less flour though compared to if you were using oats. Personally I preferred the oat version better because I like the oatmeal-like texture.
- If using flour you can whisk everything by hand and you don’t necessarily need a blender. You can just mash the bananas by hand or use an immersion blender.
Basically my over-analytical self couldn’t decide which version would be best so I tested both for you.
Tips for Making the Best Pancakes
PATIENCE – I’ve realized time and time again patience is your best friend when making pancakes.
DON’T OVERCROWD – So is not crowding the griddle. You need plenty of space and don’t want any mishaps when flipping!
Once all of your oatmeal banana pancakes are ready, I’d highly recommend layering them with thinly sliced bananas and peanut butter drizzle for a gourmet stack.
NOW breakfast is served.
Storing leftover pancakes
I like to let the pancakes cool on a rack, then lay them flat in a silicone bag (like Stasher) or in a glass container. Store in fridge and use the next day, or in freezer for about 2 weeks for best taste and texture.
If you make this recipe, be sure to leave a comment and review here on the blog! I love seeing what you’ve made. Xx Ashley
- 1 cup unsweetened cashew milk (or milk of choice)
- 1 large egg*
- 1 tsp vanilla extract
- 2 medium bananas
- 2 cups rolled oats** (OR 1 1/4 cups whole wheat white flour)
- 1 TBS baking powder
- 1/8 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1 TBS butter, ghee or oil (for cooking)
- peanut butter
- banana slices
- flaked coconut
- pure maple syrup
- Add all ingredients to blender starting with milk and ending with salt (through cinnamon if using). Blend until smooth – some oat pieces will remain whole which is okay. Remove blade from blender.
- Heat large skillet over medium heat; once pan is hot add butter or oil.
- Using 1/4 measuring cup, scoop batter and pour onto pre-heated skillet. Careful not to crowd. Cook pancake on on side until edges begin to bubble – about 3 minutes. Using large spatula gently flip and cook for 2 minutes. Repeat with remaining batter.
- Transfer cooked pancakes to warmed oven before serving with your favorite toppings. Enjoy!
Recipe can be easily cut in half for smaller batch.
Pancakes freeze well once cooled. Simple store flat in a silicone reusable bag or airtight container in fridge or freezer. Reheating in toaster oven is my preferred method.
- Serving Size: 1/12
- Calories: 87
- Sugar: 3
- Sodium: 166
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2g
- Protein: 3g
- Cholesterol: 18mg
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