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stack of fluffy, golden-brown pancakes on a blue speckled plate garnished with banana slices and a sprinkling of ground cinnamon

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

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.