Looking for a delicious and healthy breakfast option? Look no further! These Banana Oat Blender Pancakes are your new go-to recipe for a quick, nutritious start to the day.
Made with ripe bananas, oats, and a hint of cinnamon, these pancakes are fluffy, gluten-free, and incredibly easy to whip up. Perfect for busy mornings or a leisurely brunch, these pancakes will soon become a favorite in your kitchen. They're even a great make-ahead option perfect for meal prep. Let’s get cooking!
Keep reading for a step-by-step guide to these pancakes (with pictures and ingredient suggestions + substitutions) or use the jump to recipe button below to go straight to the printable recipe.
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The gluten-free guide below is based on personal experience and research. Always be sure to discuss any medical changes with your doctor for your personal medical needs. Additionally, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. My full disclosure isn’t that interesting, but you can find it here.
🌿Nutritional Benefits
These pancakes are not just tasty, they’re a nutritious breakfast option!
- Not only do the bananas bring natural sweetness, they also boast essential vitamins like Vitamin C and potassium.
- Oats offer a great source of fiber, helping you stay full and satisfied.
- The eggs add a protein punch, contributing to a well-rounded breakfast.
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🥘Ingredients for Gluten Free Blender Pancakes
One of the best things about these easy blender pancakes is that you may already have all the ingredients at home! Otherwise, your local grocery store or Amazon should have what you need. You can also try Thrive Market, which is amazing for online ordering.
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- Bananas (ripe with lots of brown spots)
- Eggs
- Milk (use an alternative milk like almond milk if you’re dairy-free)
- Vanilla extract
- Old fashioned rolled oats (be sure you use purity protocol oats if you have celiac disease. This brand is what I use.)
- Baking powder (learn more about gluten free baking powder options here)
- Ground cinnamon
- Salt
- Olive oil (or other high-heat oil or butter for cooking)
See recipe card for quantities and keep reading for ingredient substitutions and variations.
🥞Instructions for Banana Oat Pancakes
Making these Banana Oat Blender Pancakes is a breeze. Just follow these easy steps for a quick, healthy, and delicious breakfast!
Step 1: Start by adding your ripe bananas, eggs, milk, vanilla extract, oats, baking powder, cinnamon, and salt to a blender.
Step 2: Blend everything on high speed until the mixture is completely smooth. This should only take a minute or two, and you’ll be left with a thick, creamy batter. Let the batter rest in the blender while you heat up your pan or griddle over medium heat.
Step 3: Lightly coat the surface of your pan with a spray of olive oil. Once the pan is hot, pour about ⅓ cup of the pancake batter onto the pan for each pancake. Cook the pancakes for 2-4 minutes, or until you see bubbles forming on the surface and the edges start to look set. This is your cue to flip them over!
Step 4: Cook for another 2-3 minutes on the other side, until they are golden brown and cooked through. Remember to spray the pan with olive oil between each batch to keep the pancakes from sticking. Top with desired toppings
💭Hint: if you find that your pancakes are burning or the kitchen is getting smoky, reduce the heat slightly. If you cooking spray, butter, or olive oil is burning, you can carefully wipe off the pan between batches and add fresh spray.
📖 Substitutions and Variations
These Banana Oat Blender Pancakes are versatile and can easily be adapted to fit different dietary needs or flavor preferences. Here are some simple substitutions and variations:
- 🥛Dairy-Free: Swap out the milk for almond milk, soy milk, or any plant-based milk of your choice. Also top with gluten-free vegan butter.
- 🥚Egg-Free: Replace the eggs with flax eggs (mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for a few minutes until it gels). This will be a more brittle pancake and will need to be flipped with extra care.
- 🍌Banana-Free: If you’re not a fan of bananas, you can use applesauce or pumpkin puree instead. Use 1 cup of either in place of the bananas.
- 💪Added Protein: Boost the protein content by replacing ¼ cup of oats with a scoop of your favorite protein powder to the batter.
- 🫐Flavor Boost: Mix in a handful of gluten free chocolate chips, blueberries, or chopped nuts to the batter for added texture and flavor.
- 🍯Spice It Up: Add a pinch of nutmeg, cardamom, or ginger for a warm, spiced flavor profile.
- Vary the Toppings: While I love traditional butter and maple syrup, these pancakes are the perfect base for various toppings such as berry syrup or even Homemade Peanut Butter.
Lastly, if you're someone who can't handle oats, there luckily are other gluten-free grains that make delicious pancakes. For example, you can try these gluten free teff pancakes.
🔪Equipment
Gather these simple tools to whip up your Banana Oat Blender Pancakes with ease. You'll need just a few basic items to get started!
- Blender. No need for a super-fancy high-speed blender here, any basic blender should be able to blend up these ingredients.
- Frying Pan or Griddle. You definitely want something non-stick for this recipe. I really like Green Pans.
GreenPan’s Thermolon healthy ceramic nonstick coating is free of PFAS, PFOA, lead, and cadmium, so it will never release toxic fumes, even if it’s accidentally overheated. Its tough, diamond-reinforced nonstick coating is incredibly durable. They're even dishwasher safe!
Note: If you don't have a blender, you can use oat flour instead of oats and mash your banana with a fork or potato masher.
🍽️Storage
To store your leftover pancakes, let them cool completely before placing them in an airtight container. They can be kept in the fridge for up to 3 days.
For longer storage, arrange the pancakes in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer the pancakes to a freezer-safe bag or container, where they can be stored for up to 2 months.
To reheat, simply microwave refrigerated pancakes for 20-30 seconds or pop them in a toaster oven. For frozen pancakes, microwave for 1-2 minutes or heat in a 350°F oven for about 10 minutes until warm and slightly crispy.
⭐Top tip
For perfectly fluffy pancakes, be sure to let the batter rest for a few minutes after blending. This allows the baking powder to activate and the oats to fully hydrate, resulting in lighter, more tender pancakes.
Check out this post for more gluten-free baking tips.
💛Did you love this easy blender pancake recipe?
You’re going to want quick and easy access to this easy gluten-free breakfast recipe so be sure to save it to Pinterest for reference later. Plus it’ll be easy to share when all your friends start asking for the recipe!
More gluten-free breakfast recipes
Banana Oat Blender Pancakes
Equipment
- blender
- Frying Pan or Griddle
Ingredients
- 2 medium ripe bananas best when they have lots of brown spots
- 2 eggs
- ½ cup milk or dairy-free milk
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free old fashioned rolled oats see notes for suggestions
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Olive oil spray for cooking
Instructions
- Add all of the ingredients to a blender and blend on high until the batter is smooth
- Let the batter rest in your blender while you heat your pan or griddle heats.
- Lightly coat pan or griddle with olive oil spray
- Add ⅓ cup of pancake batter to the heated pan or griddle.
- Cook for 2-4 mins (until it begins to bubble and the edges brown)
- Flip them over and cook for an additional 2-3 mins
Notes
- ingredient and equipment suggestions & substitutions,
- tips for modifying the recipe, and
- frequently asked questions
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