Blender Banana Oatmeal Pancakes – These healthy banana oatmeal pancakes are so easy! The perfect pancakes for weekdays or lazy weekends. (Gluten-free, dairy-free)
There are a lot of things 2020 took away from us, but one thing it gave my family was early morning dance parties. On a particularly down day a few weeks into our staying at home, everyone was kind of sadly slogging through their breakfast on a Saturday, and we decided to break things up by putting on some music to help with the glum moods around the kitchen island.
I started lip-syncing around the kitchen with big awkward dance moves (my specialty), and before the first song had finished, the mood in the kitchen had shifted. We kept going for a few songs, with everyone joining in, and Saturday morning dance parties soon became something we looked forward to on the weekends. (Think Lip Sync Battle without the stage/special effects!)
These Blender Banana Oatmeal Pancakes feel like Saturday mornings dancing around the kitchen. They’re easy, just sweet enough, and nourishing all the way around. Exactly the way you’d want to start a weekend (or end a long day, if you like breakfast for dinner like we do).
Made with simple, wholesome ingredients and just the right blend of flavors, they’re just begging to be added to your menu this week. All you need to do is toss the ingredients in the blender and preheat your skillet! (I even added a catchy dance-worthy tune to the recipe video to add a little magic to your morning.✨)
Here’s what you need to get started on our famous Banana Oatmeal Pancakes recipe…
HERE’S WHAT GOES INTO OUR BLENDER BANANA OATMEAL PANCAKES RECIPE:
ROLLED OATS (GLUTEN-FREE AS NEEDED). Instead of white or glute.-free flour, you’ll just grind up some rolled oats in a blender or food processor until they turn into a fine powder/flour. This more nutrient-rich option makes a great base for your banana pancakes!
RIPE BANANAS. They wouldn’t be banana oatmeal pancakes without some ripe bananas for delicious flavor. Bananas actually do double-duty here, since they also keep the pancakes moist, meaning you don’t have to add any oil to the recipe!
(ALMOND) MILK. To loosen up the batter, you’ll use your favorite milk in this banana oatmeal pancakes recipe. We’re dairy-free, so almond milk is our go-to, but you can use whatever your family drinks and enjoys! (Also: keep in mind that the milk measurement is given in a range. Sometimes, depending on the size of your bananas, you may need more or less milk. Start with the 2/3 cup written, and add from there as needed.)
EGG + PURE MAPLE SYRUP + VANILLA. Then, you’ll round out the wet ingredients with an egg, a tiny bit of maple syrup, and some vanilla. I love the flavor + puff they add to the pancakes!
BAKING POWDER + CINNAMON + SALT. Lastly, you’ll finish off the recipe with some baking powder to help the pancakes get nice and fluffy, along with some cinnamon and a little salt to balance the flavors. SO GOOD.
Don’t you love how simple and nourishing this ingredient list is? I love it! Once you’ve made your pancakes, it’s time to top them with something delicious…
MIX IT UP! HERES ARE SOME YUMMY TOPPINGS AND MIX-INS FOR BANANA OATMEAL PANCAKES:
- FRESH BERRIES. I love the fresh, sweet flavor of berries on my banana oatmeal pancakes. Use all one variety or mix and match! Choose from strawberries, blueberries, blackberries, or raspberries.
- SLICED BANANAS. Double up on the banana love with a few slices of fresh banana. I like the contrast of a ripe banana with the sweetness of the overripe bananas in the pancakes.
- (TOASTED) NUTS. Nuts and bananas are BFFS. Try sprinkling nuts on top or mixing some nuts (especially toasted nuts!) into your banana pancake batter. Walnuts, pecans, and almonds are three of my faves, but go nuts (get it?) with all the options out there!
- TOASTED COCONUT. A little toasted coconut gives these banana oatmeal pancakes some chunky-monkey/tropical vibes. (Especially if you also drizzle them with some drippy natural peanut butter and a few mini chocolate chips!)
- CHOCOLATE CHIPS! A classic for a reason! Use mini chocolate chips to make them feel more chocolatey (smaller chocolate chips = more individual chips per pancake), or add a few standard sized chocolate chips to your banana pancakes before flipping. My kids LOVE when I do this!
- POWDERED SUGAR. Keep things simple with a fine dusting of powdered sugar. Do this alone, or add on top of some of the other mix-ins above!
- MAPLE SYRUP. Or, go with the most traditional choice–pure maple syrup! These banana oatmeal pancakes LOVE maple syrup.
FAQ + TIPS AND TRICKS FOR THE BEST BLENDER BANANA OATMEAL PANCAKES:
GLUTEN-FREE? READ THIS! Oats themselves don’t contain wheat gluten, but they’re usually farmed or processed in ways that cause cross-contamination with wheat, so be sure you’re using certified gluten-free oats. We’ve had good success with Bob’s Red Mill, Thrive Market, One Degree, and Trader Joe’s brands.
CAN I USE PRE-MADE OAT FLOUR INSTEAD? You can! As I mentioned in my How to Make Oat Flour post, 1 cup of rolled oats makes just over 1 cup of oat flour, so you’ll want about 2 1/4 cups oat flour instead of the 2 cups of oats I’ve written into the recipe below.
CAN I MIX THESE UP THE NIGHT BEFORE? I suggest keeping the dry and wet ingredients separate if you can overnight, so that the oats don’t soak up too much liquid, and the baking powder can act at its highest potency. You can mix up the dry ingredients and store at room temperature and store the mixed wet ingredients in the refrigerator overnight if you like. Otherwise, just add a splash to pre-mixed batter to help loosen it up in the morning.
MY PANCAKES SEEM TOO THICK–HELP! This can totally happen with oat flour pancakes. Just add an additional splash of milk–1-2 Tbsp. of milk at a time–until you’ve reached a consistency that works better for you. (That’s why the milk amount is provided in a range. Depending on the exact size of your bananas, you may need slightly more or less milk.)
MY PANCAKES ARE BROWNING TOO QUICKLY–WHAT DO I DO? The natural sugars in bananas and the oats both tend to brown with heat. (It’s totally normal!) But if you find the outsides are browning before the insides are set, just turn down the temperature on the stove a bit.
MY PANCAKES ARE TOO THIN–WHAT DO I DO? You can add additional oat flour (or gluten-free flour/white flour) 1 Tbsp. at a time until you reach a consistency that works better for you.