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Stack of banana pancakes layered with peanut butter, bananas and topped with coconut on green plates
How to Make...

Oatmeal Banana Pancakes {in the blender!}

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.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Diet: Gluten Free
  • Yield: 12 pancakes 1x
  • Scale:

Ingredients

  • 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)

toppings:

  • peanut butter
  • banana slices
  • flaked coconut
  • pure maple syrup

Instructions

  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!

Recipes Notes:

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.

Nutrition Information:

  • 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