Oatmeal Banana Pancakes {in the blender!}

Course: Breakfast

Cuisine: American

Keyword: Healthy Oatmeal Banana Pancakes, healthy pancake recipe, oatmeal pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: pancakes

Calories: 87kcal

Author: Ashley

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.

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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

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!

Video

Notes

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.

Nutrition