Oatmeal Banana Pancakes {in the blender!}

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4.9 from 19 reviews

Oatmeal Banana Pancakes made with oats, bananas, non-dairy milk and no added sugar. Gluten-free friendly and you can even sub flaxseed meal in place of the egg for vegan friends. Perfect for slow weekend mornings but freezer-friendly for weekdays too! A great kid-friendly recipe and toddler approved.


Units Scale
  • 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


  1. 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.
  2. Heat large skillet over medium heat; once pan is hot add butter or oil.
  3. 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.
  4. Transfer cooked pancakes to warmed oven before serving with your favorite toppings. Enjoy!


Recipe can be easily cut in half for smaller batch.

*To replace egg, use 1 flaxseed egg (1 tablespoon flaxseed mixed with 3 tablespoons water, let sit).  Add into recipe as you would with a normal egg.

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.