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I originally adapted these banana blender pancakes from my banana zucchini blender pancakes recipe after hearing from a few readers that they weren’t quite as enthusiastic about zucchini as I am. Apparently not everyone wants vegetables in their pancakes!
The result is this simpler version made with wholesome ingredients you likely already have on hand. These banana oat pancakes are perfect for busy mornings, meal prep, or anyone who prefers recipes with minimal steps.
If you’re new here, welcome! My name is Becca. I am a Registered Dietitian Nutritionist specializing in ADHD nutrition and I also have ADHD myself. I combine evidence-based nutrition knowledge with my own lived experience to help you optimize your health and time in the kitchen.
Why You’ll Love These Banana Blender Pancakes
- High fiber. One serving provides approximately 20–30% of your daily fiber needs before adding any toppings.
- Easy to make. Everything goes into the blender, which means fewer steps and less cleanup. Eg. No mashing bananas or pre-blending oat flour.
- Naturally sweetened. The ripe bananas and maple syrup add natural sweetness.
- Great for meal prep. Refrigerate or freeze leftover pancakes for quick breakfasts throughout the week.
Ingredients & Substitutions
What You’ll Need
- Rolled oats: The base of these banana oatmeal pancakes. You can substitute with a bit less oat flour, but this isn’t necessary as you are blending all the ingredients together.
- Milk of choice: I typically use almond milk, soy milk, or oat milk, but dairy milk works too.
- Ripe bananas: The riper the better, as they will add extra sweetness.
- Baking powder and apple cider vinegar: Helps the pancakes rise and develop a fluffier texture.
- Maple syrup, vanilla extract, and cinnamon: Adds a little extra sweetness and flavor.
- Neutral oil: I suggest olive oil, avocado oil, or refined coconut oil.
- Optional add-ins or toppings: Chocolate chips, chopped nuts, peanut butter, or blueberries.
Keep scrolling for the full recipe with ingredient amounts and detailed instructions!
Equipment Needed
- Blender or food processor
- Large frying pan
- Measuring cups and spoons
- Spatula
Dietary Variations
- Gluten-Free: Use certified gluten-free oats.
- Dairy-Free: Use almond milk, oat milk, soy milk, or another plant-based milk.
- Vegan: Use plant-based milk.
How to Make Banana Blender Pancakes
Step 1: Add the oats, milk, bananas, baking powder, apple cider vinegar, maple syrup, vanilla extract, and cinnamon to a blender.
Step 2: Blend until smooth.
Step 3: Let the batter rest for 10 minutes. This allows the oats to absorb moisture and helps create a fluffier pancake.
Step 4: Heat oil in a large frying pan or nonstick skillet over low to medium heat.
Step 5: Pour about ¼ cup of batter per pancake into the pan and gently spread.
Step 6: Cook until the first side is golden brown.
Step 7: Flip and cook the second side until cooked through.
Step 8: Serve with your favorite toppings.
Lower Effort Tips
- Use oat flour. Skip the blending step by using pre-made oat flour instead of rolled oats. 2 cups of rolled oats = ~ 1 ¾ cups oat flour.
- Double the batch. Freeze leftover pancakes for future breakfasts.
- Blend ahead. Make the pancake batter the night before and store it in the fridge. Great for busy mornings.
Storage & Freezing Instructions
- Refrigerate: Store leftover pancakes in an airtight container for up to 4 days.
- Freeze: Place pancakes in a single layer on a baking sheet until frozen, then transfer to a freezer bag or freezer-safe container. Freeze for up to 2 months.
- Reheat: Warm in the toaster, microwave, or frying pan until heated through.
FAQs
Yes. Oat flour works well too. 2 cups of rolled oats = ~ 1 ¾ cups oat flour.
Absolutely. Use a plant-based milk like almond milk, soy milk, or oat milk.
Allowing the batter to rest gives the oats time to absorb liquid, which helps create a fluffier and less crumbly texture.
Yes. They freeze well for up to 2 months and make a great meal prep breakfast.
Definitely. Chocolate chips, chopped nuts, blueberries, and peanut butter are all great additions.
More Healthy Breakfast Recipes You’ll Love
Did you try this recipe? Leave a star rating & review in the comment section below!
Banana blender pancakes
Equipment
- Blender or food processor
- Large frying pan
- measuring cups and spoons
- Spatula
Ingredients
- 2 cups rolled oats
- ¾ cup milk or milk alternative
- 2 ripe bananas, defrosted if frozen
- 2 tbsp baking powder
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 tbsp neutral oil
Instructions
- Add 2 cups rolled oats, ¾ cup milk or milk alternative, 2 ripe bananas, 2 tbsp baking powder, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tsp vanilla extract, and ½ tsp cinnamon to a blender. Blend until smooth.
- Let the batter sit for 10 minutes to allow the oats to absorb liquid and thicken.
- Heat 1 tbsp neutral oil in a large frying pan over low to medium heat.
- Pour about ¼ cup batter per pancake into the pan, smoothing out slightly. If the batter becomes too thick, stir in 1 tbsp milk or water.
- Cook for about 7 minutes per side, or until golden brown and cooked through.
- Serve with your favorite toppings, like fruit, nuts, peanut butter, or maple syrup. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pancakes have stood the test of time in our house! I’ve been making them for years because they’re filling, nutritious, and a breakfast both my husband and daughter genuinely enjoys. You can top with fruit, nut butter, and seeds to up the fiber and protein 🙂