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You are here: Home » Food Preparation » Soaked Banana Oatmeal Pancakes In The Blender (gluten-free option!)

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Soaked Banana Oatmeal Pancakes In The Blender (gluten-free option!)

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We’ve been making these easy gluten-free blender pancakes for years… and they never get old. Fewer dishes, less mixing, and (the best part) super healthy! Take a chance on these melt-in-your-mouth banana pancakes!

stack of soaked banana blender pancakes, topped with two slices of banana and a sprinkling of ground cinnamon, on a blue speckled plate, with text overlay: "Soaked Banana Oatmeal Pancakes In The Blender (gluten-free option!)"

Every time I make my family’s favorite banana oatmeal pancakes, these lyrics from a Jack Johnson song come to mind…

“Waking up too early
Maybe we could sleep in
I’ll make you banana pancakes
Pretend like it’s the weekend now”

I think lazy weekends and banana pancakes are BFFs!

Kind of like my soaked blueberry yogurt pancakes, I love how nourishing these banana oatmeal pancakes are. Since they’re full of soaked oatmeal, they keep you fuller longer than regular pancakes.

They also have a hefty helping of protein with three eggs and whole cup of Greek yogurt in the batter. Plus, bananas are filled with potassium, magnesium, and B vitamins to power your day.

And what do I love most about these pancakes? They’re made in the BLENDER!

pancake ingredients in a blender, including bananas, eggs, yogurt, and cinnamon

Why make blender pancakes?

We’ve been making this gluten-free pancake recipe in the blender for years. Making pancakes in the blender is game-changing!

Why? Fewer dishes to clean and less mixing.

Just add all your ingredients to the blender and you’re ready to go. Plus, pouring the batter into your skillet is so easy to do, straight out of the blender.

If you have a fancy high-speed blender like the Blendtec or Vitamix, you can use the “batter” option. Or, just use a simple no-frills blender and blend until smooth. Not much guesswork here.

Gluten-Free Pancakes Vs. Adding A Little Flour

For a long time, my banana oat pancake recipe stayed the same. But then I started experimenting with adding a little bit of flour to make the pancakes fluffier. 

Essentially, there are three ways to make these banana blender pancakes: with soaked flour, with sprouted flour, or without flour at all.

The key difference is that the addition of flour makes the pancakes more fluffy.

Soaked flour (meaning you add regular flour to the oats and soak the mixture overnight) yields super soft, moist, melt-in-your-mouth pancakes that are slightly fluffy.

Sprouted flour (meaning you add sprouted flour to the soaked oat mixture right before blending, the morning of) yields actually fluffy pancakes. The use of sprouted flour means the flour has already been traditionally prepared for easy digestion and nutrition… so you can skip the soaking step!

You can also use regular, unsprouted flour to achieve fluffiness, but these pancakes won’t be as nutritious. Still delicious, though!

Without flour of any kind, these are more like banana crepes… yet they still taste amazing! If you don’t mind flatter pancakes, it’s a great way to simplify the recipe.

Either way, the base of these banana pancakes is soaked oatmeal.

I used to make these blender pancakes without soaking the oats, but I like them so much better with soaked oats. They’re more nutritious, nourishing, and easy to digest since the phytic acid is reduced.

Oatmeal pancakes like these are loaded with manganese, phosphorous, magnesium and B vitamins.

soaked oat mixture in a clear glass bowl on a wooden tabletop

What’s the best gluten-free flour to use for banana pancakes?

These banana pancakes actually don’t need any gluten-free flour. The soaked oatmeal is all you need.

Yet, if you want to make the batter a bit thicker and you don’t want to use regular flour, here are some gluten-free flours to try.

Since not all gluten-free flours can be substituted one to one with whole wheat pastry flour, I’ve provided the amounts of each gluten-free flour to use instead. Keep in mind that I haven’t tested these amounts, so while they should get you pretty close to perfect pancakes, you may have to make a few more little tweaks.

  • Buckwheat — This option has an earthy flavor which will pair nicely with banana. Use 2 tablespoons in this recipe.
  • Cassava — Made from a starchy root vegetable, cassava flour has a mild taste that’s perfect for pancakes. Use 2/3 cup in this recipe.
  • Coconut — Coconut flour absorbs more moisture, so this will make your batter thicker which should result in a nice texture. Use 2 tablespoons in this recipe.
  • Or your favorite gluten-free blend — There are lots of options for gluten-free flour blends today (like Bob’s Red Mill), but any type can be used in this recipe.

These pancakes are versatile and you can use pretty much any flour you like!

Tips For Pancake Success

It’s honestly really hard to mess up these banana oatmeal pancakes! But here are some things to keep in mind for the perfect batch of banana pancakes:

Forget to soak your oats? Never fear. These pancakes won’t be quite as nutritious, but the batter will still turn out great. Just omit the water from the recipe and add 1/4 cup of milk instead.

Gluten-free? If you make the gluten-free version of these pancakes, omit one of the eggs so the batter will be less runny.

Want fluffy pancakes? Instead of adding flour to the overnight soaking mixture, add 2/3 cup sprouted flour to the mixture the next morning. Proceed with the recipe as written.

Don’t have Greek yogurt? Use regular plain yogurt if you don’t have Greek yogurt, or coconut yogurt to make these pancakes dairy-free!

Want chunky, rustic pancakes? Blend the batter but omit the bananas. Mash the bananas in a separate bowl and stir mashed banana into batter gently.

Trouble blending? Blending the batter is pretty straightforward: simply add ingredients to the blender and blend until smooth. I like adding the soaked oats and wet ingredients first, and the dry ingredients on top for easier blending. With some low-powered blenders, you might need to scrape down the sides and stir in the dry ingredients after blending and then blend once more.

How to cook? You can cook these pancakes on a large skillet or electric griddle. Let cook until underside is golden brown and edges are set. Wait until bubbles form and start to pop on the surface of each pancake before flipping, then cook an additional 1 to 2 minutes on the other side.

Topping ideas? Aside from butter and maple syrup or honey, try adding sliced bananas with cinnamon, fresh blueberries, dark chocolate chips, or homemade whipped cream.

stack of fluffy, golden-brown pancakes on a blue speckled plate garnished with banana slices and a sprinkling of ground cinnamon
2.86 from 7 votes
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Blender Banana Oatmeal Pancakes

We've been making these easy gluten-free blender pancakes for years... and they never get old. Fewer dishes, less mixing, and (the best part) super healthy! High in protein with eggs and Greek yogurt, easy to digest with soaked oatmeal, and a completely flourless option. The perfect easy breakfast recipe!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Soaking Time 8 hours
Servings 20 4-inch pancakes
Calories 73 kcal
Author Mary Harp

Ingredients

  • 2 cups rolled oats old-fashioned or quick cook
  • 2/3 cup flour of choice optional; whole wheat pastry flour or gluten-free flour (see options, above)
  • 2 cups pure water
  • 2 tablespoons raw apple cider vinegar
  • 3 organic or pastured eggs omit 1 egg if making gluten-free pancakes
  • 2 bananas
  • 1 cup plain yogurt preferably Greek
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. Combine oats, flour (if using), water, and raw apple cider vinegar in a medium bowl or the container of your blender.

  2. Mix together.
  3. Allow to soak up to 8 hours or overnight.
  4. When you're ready to make pancakes, heat and grease an electric griddle or skillet on medium heat.
  5. To the soaked oat mixture in the blender, add: eggs, yogurt, bananas, cinnamon, baking soda, and vanilla.

  6. Blend on high until pancake batter is smooth.
  7. Pour batter onto skillet or griddle.
  8. Let cook until bubbles form and begin to pop.

  9. Flip and cook on the other side for an additional 1 to 2 minutes.

  10. Remove from heat.
  11. Top with banana slices and a sprinkle of cinnamon.
  12. Serve with butter and sweet topping of choice: maple syrup, honey, sliced fruit or homemade whipped cream.

Nutrition Facts
Blender Banana Oatmeal Pancakes
Amount Per Serving
Calories 73 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 26mg9%
Sodium 126mg5%
Potassium 114mg3%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 2g2%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

stack of fluffy gluten-free pancakes on a blue speckled plate, with two banana slices and a sprinkle of ground cinnamon for garnish

What are some healthy and quick breakfasts? (More Breakfast Ideas!)

Not sure what to serve with these banana pancakes? We’ve got you covered!

  • Learn the best tips for making perfect fluffy scrambled eggs every time.
  • Try this Keto Breakfast Casserole with Asparagus!
  • If you like sausage, try this Baked Sausage & Potato Omelet.
  • Or, here’s a quick 30 minute Sausage & Sweet Potato Breakfast Hash.
  • If you want more gluten-free ideas, check out these 38 easy gluten-free breakfast recipes!

Are you a pancake fan? What are your easiest and most tasty breakfast recipes?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Breads, Muffins, & Crackers Breads, Muffins, & Crackers (Gluten-Free) Breakfast Breakfast (Gluten-Free) Food Preparation Recipes Soaking

About Mary Harp

Mary is a minister's wife, mom of two boys, and former missionary to Scotland. She’s also the creator of Healthy Christian Home, where she points to God's spiritual and physical nourishment through the natural world He has created. In her free time, you can find her with a cup of hot tea and a stack of books -- or watching a new BBC series.

Reader Interactions

Comments

  1. Viktoria says

    October 23, 2019 at 1:25 pm

    Had high hopes due to ingredients. Pancakes turned out definitely not fluffy. Followed recipe to the dot. Same consistency as pure banana pancakes. One should not expect the “usual” pancakes. Well, we were disappointed. Wont do again.

    Reply
  2. Rachel Lanciaux says

    February 15, 2020 at 7:04 pm

    These weren’t fluffy for us either. They turned out more like crepes… but they were absolutely delicious! I loved having this half done and soaking in the blender the night before. We’ll probably make them again, but any tips to ensure some fluffiness? I followed the recipe as written.

    Reply
  3. Ma Sm says

    August 29, 2023 at 5:18 pm

    Recipe needs to be re-tested. Too much liquid. I reduced the initial soaking liquid by 1/2 cup to 1.5 cups water and the yogurt to 1/2 cup. There was still too much liquid. Pancakes were like thin silver-dollars…. definitely not fluffy. I don’t recommend this recipe as written.

    Reply
2.86 from 7 votes (7 ratings without comment)

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photo collage of a stack of fluffy, golden-brown pancakes on a blue speckled plate with banana slices and a sprinkling of ground cinnamon for garnish, with text overlay: "Soaked Banana Oatmeal Pancakes In The Blender (gluten-free option!)"

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