Banana blender pancakes

5 from 1 vote

Need a breakfast that will actually keep you full until lunch? These banana blender pancakes are made with oats and ripe bananas for a high-fiber breakfast that's easy to make, filling, and freezer-friendly.

Naturally gluten-free, dairy-free, and vegan.

Prep Time2

Cook Time14

Total Time26

Course: Breakfast

Cuisine: American

Keyword: breakfast, easy recipe, gluten-free, pancakes, quick, vegan

Servings:

Calories: 332kcal

Author: Becca Harris, RD, MHSc

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

Refrigerate: Store leftover pancakes in an airtight container in the fridge 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.

Nutrition