blender pancakes

This easily adaptable, gluten-free 2 Ingredient Oatmeal Banana Blender Pancake recipe couldn't be more simple or delicious.

2 Ingredient Oatmeal Banana Blender Pancakes

oats

banana

water (or non-dairy milk)

Heat a non-stick skillet over medium heat. You...

Heat a non-stick skillet over medium heat. You want to make sure the pan is heated before you pour the pancake batter on, otherwise they may stick.

Combine all of the ingredients, along with any...

Combine all of the ingredients, along with any other optional ingredients listed in the notes, into a blender and blend until just combined and fairly smooth.

Pour the batter onto your warmed skillet, creating...

Pour the batter onto your warmed skillet, creating whatever sized pancake rounds that you desire. When bubbles start to appear on the surface of the pancakes, flip them over and allow them to cook through. Adjust the heat of your stove as necessary.

Place the pancakes on a plate and top...

Place the pancakes on a plate and top with your favorite pancake toppings. Enjoy!

I’m pretty sure that with this recipe for rolled oats pancakes you and your children will have a breakfast for champions every single day. These pancakes are vegan, easy to prepare and delicious.

Rolled oats pancakes

pear puree (apple puree

baking powder

cinnamon

maple syrup or coconut sugar

water

vegan butter or oil

maple syrup

Put pear puree, rolled oats, baking powder, cinnamon, maple syrup and water in a blender jar. Blend until everything is well integrated.Heat a griddle or skillet, oil lightly and pour pancake mix onto the griddle or skillet. Repeat until done.Serve with maple syrup, fruit and/or chopped nuts.

We put whole wheat kernels (or whole wheat berries) in a blender to make these super fluffy pancakes!  That’s as 100% whole grain as you can get! 

Blender Wheat Pancakes

milk

Wheat, hard white

olive oil

honey

salt

Put milk and wheat in a blender. Blend on high for 4 minutes, or until batter is very smooth.

Add and blend on low, eggs, oil, baking powder, honey and salt.

Bake on a hot griddle by pouring out in 1/4 cup portions.

This oatmeal pancake recipe is super easy to make in the blender! These healthy pancakes are perfect for busy mornings. They're whole grain and gluten-free. Recipe yields 12 pancakes, enough for 4 servings.

Blender Oatmeal Pancakes

oats oats

medium ripe banana (the riper, the

eggs

butter,

vanilla extract

suggestions: almond butter or peanut butter

If you’re using an electric skillet, preheat it to 375 degrees Fahrenheit now (if not, carry on and you&#8217;ll find a stovetop alternative in step 3).

In a blender, combine all of the ingredients as listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.

If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If your surface is not non-stick, lightly brush the cooking surface with melted butter.

Using a ⅓-cup measuring cup, scoop the batter onto the hot surface, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).

Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).

Serve immediately or keep warm in a 200 degree Fahrenheit oven. Serve as desired.

Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Thanks for the recipe. I make ones very similar with almond milk instead of water. I do want to try with the butter because the recipe I use doesn’t call for it. Just a note. I have used quick oats with this recipe because I ran out of the regular and I didn’t like the texture as much. Have you noticed any difference?
These are by far the best pancakes I’ve ever made and so healthy and easy. A must try!

Hi Kate, I’m not big on eating pancakes, but these sound delish and so healthy. I’ll be making them tomorrow. Yummy 

These look great! Will steal cut oats work?

These look delicious! And healthy to boot. 

Just wanted to mention—I’ve been checking your blog regularly on my iPhone, and hadn’t seen any new recipes since your tortilla soup. It was only after I signed up for the newsletter that I realized you’d been posting recipes all month! On my phone, your homepage still shows up with no recipes more recent than that soup. (I checked it out with an iPad and I could see more recent recipes.) Not sure if it’s just a me problem but figured I would say something in case it’s impacting others and you have the ability to fix it. I wouldn’t want anyone else to miss out!

is waffle batter and pancake batter different even if only slightly?  And can this recipe be adapted?

These were great! I’ve been looking for some new breakfast ideas - so tired of my standbys - and these fit just perfectly! Hearty enough to get me to lunch and  no mid-morning sinking feeling! Thank you, we’ll be enjoying these often!

I will make again! Had to omit butter and the end result was fine. The batch made 6 for the two of us and I have leftovers because these are filling.

Hello, I wonder if I could add a sweet potato instead of banana?

Made these for my kiddos this am and they loved them!

I made these today exactly as called for in the recipe. I thought they had a really nice texture and flavor profile. The pancakes felt like a cheat meal despite being pretty healthy. My only feedback is that 1/3 cup of batter makes a pretty large pancake so if you like smaller pancakes use 1/4.

I have been making a very similar recipe for years. My sister in-law shared it with me probably 15 years ago now. My family loves it when I make them. I normally make a triple batch and freeze the left overs. I’ll share my version of the recipe. 

Blender Banana Oat Pancakes
Ingredients:
2 cups rolled oats
1 1/4 cups milk (I use almond milk)
1 ripe banana 
1/2 tsp cinnamon 
1 Tabl maple syrup 
1/2 tsp salt
1 tsp vanilla 
2 tsp baking powder 
1 egg

Directions:
Blend all ingredients in blender until smooth.
Let stand 10 minutes to thicken batter.
Then cook on greased skillet.

Made these for breakfast this morning and they were delicious! I had no doubt since I haven’t found a single one of your recipes I haven’t loved :) My toddler loved them, too. We enjoyed them plain since they had great flavor from the banana and maple syrup. Thank you for another great &amp; easy recipe, Kate!

I had been looking for a way to use up "creamy buckwheat cereal" that I did not like, so I subbed the oatmeal with buckwheat.  Made with 1% milk and canola oil instead of butter.  These came out very fluffy, light, and delicious.

Trying to eat and change lifestyle. Love blueberry pancakes, with lots of syrup. Saw this recipe and gave it a try. Blown away. They where delicious. What an amazing option to buttermilk pancakes. Thank you so much for sharing this. Look forward to more.

Hi! I halved the recipe and got around 4 small-med sized pancakes. Really enjoyed these! Thank you! Super easy and quick to make as well!

First of all these were ridiculously easy! Wow, is all I can say, I just made these and they are to die for! I made them with water like you said and I wouldn’t change a thing! The flavor is amazing, they are super filling and they taste better than regular pancakes! New staple in my house! Thank you!!!!

These are amazing!!! Made half plain and half w bluebs....my new favorite pancake recipe...sorry Martha!

Very tasty and easy to make. My husband who is extremely picky had one complaint - I didn't make enough  :-)

These were the tastiest pancakes I have every had.  I was skeptical that it only used oatmeal but they worked out beautifully and don't feel heavy in my gut.  Thank you for your clear instructions and the "why" behind many of the steps that may seem unusual.

Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender.  This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast!&nbsp;

The Best Vegan Banana Pancakes

240 ml / 1 cup unsweetened non dairy milk

banana,

sugar

baking soda ((bicarbonate of soda in the UK))

nutmeg

Add all of the ingredients to a blender&nbsp;. It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients.&nbsp;If you don't have a blender you can make them by hand. I will include instructions at the end.&nbsp;

Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute.&nbsp;

Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 °f) or use&nbsp; a skillet or frying pan .

Lightly grease (with a little oil or vegan butter)  the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.

Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately.&nbsp;

Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well.&nbsp;

Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.&nbsp;

To make by hand:

https://content.jwplatform.com/videos/9fsJiaQD.mp4

Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender.  This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast!

Fluffy Blender Pancakes are perfect for a quick and easy breakfast! Pour your ingredients into the blender and give it a whirl.  Super fluffy pancakes topped with warm butter and syrup?!   Don&#x27;t pass these up.

Fluffy Blender Pancakes 

TBSP sugar

tsp baking powder

tsp baking soda

TBSP butter

vanilla

flour

butter

Add all ingredients into blender and pulse just...

Add all ingredients into blender and pulse just until mixture is combined.

Lightly oil a griddle or frying pan over...

Lightly oil a griddle or frying pan over medium heat.

When griddle is ready, pour desired amount of...

When griddle is ready, pour desired amount  of batter onto the griddle/pan. Cook until bubbles form and flip over. Cook another 2 minutes.  Repeat until batter is gone.

Serve warm pancakes with butter and syrup.

https://mediavine-res.cloudinary.com/video/upload/izvddmkvcedoqtuhfgyw.mp4

Pancake recipes featured on my blog: table for seven

Pancakes Recipes

These Vegan Lemon Poppyseed Pancakes are made in a few minutes in the blender with minimal ingredients - all gluten-free and dairy-free! These oat-based pancakes are lemony, loaded with flavor, and so easy to make.

Vegan Lemon Poppyseed Pancakes

almond milk

lemon juice

Bob’s Red Mill gluten-free rolled oats

applesauce banana

poppy seeds

In a blender, combine the almond milk, lemon juice &amp; zest, oats, applesauce or banana, maple syrup, baking powder, kosher salt, and vanilla.

Blend for 30 seconds until the oats are broken down and smooth. Stir in the poppy seeds. Let the batter stand for 5 minutes to thicken up while you heat the skillet or griddle pan.

While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown. Repeat until all of the batter is gone, adding more coconut oil between each pancake if needed. If you’re using a griddle or large pan, you can do more than one at a time.

Serve warm, with yogurt, lemon curd, maple syrup, fruit, and/or nut butter!

If saving for later, store wrapped in plastic wrap in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

I made the pancakes and they were great! Thanks for the recipe! 

I made these the other day and they were super fluffy and delicious! I put blueberries on top and tried some with lemon curd and the rest with just maple syrup - both options were great! I will be making these again for sure.

These are absolutely fabulous, our new favorite!! ❤️

So delicious. One of the best GF pancake recipes that I have tried.....and I have tried many! BONUS, they are super simple to make. Rachel you are great at what you do. Please keep doing it!!

I made these and they were great. I made some changes because I’m always tempted to experiment!  I also wanted a higher protein and fat content. In place of the second cup of oat flour, I used a combination of coconut flour, hemp flour, almond flour, and buckwheat flour. I used small quick-cooking oats and just mixed it by hand. I swapped coconut sugar for the maple syrup, and added some coconut yogurt, and about 1/3 cup of GF sourdough discard. I’m not vegan, so I added two eggs as well. Plus about a cup of blueberries to the batter at the end. They were fluffy and delicious! Thanks so much for all your recipes! They are stellar! 

These Nutribullet pancakes are so easy to make and create minimal washing up - perfect for lazy weekend breakfasts!

Nutribullet Pancakes

225 g plain flour

tbsp baking powder

tsp sugar

tsp vanilla extract

g butter

There isn't really anything complicated to this! Simply bung all the ingredients into the nutribullet and whiz together. So simple!

Dollop blobs of the mixture onto a hot frying pan and cook on one side for a minute until bubbles start to form.

Flip over and cook on the other side for another 30 seconds until both sides are brown.

Serve warm with whatever toppings you choose. My girls like chocolate spread and strawberries and bananas and I like maple syrup. Enjoy!

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2 Ingredient Oatmeal Banana Blender...

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Top 8 blender pancakes recipes from across the web

The most viewed blender pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

2 Ingredient Oatmeal Banana Blender...

Rolled oats pancakes

Blender Wheat Pancakes

Blender Oatmeal Pancakes

The Best Vegan Banana Pancakes

Fluffy Blender Pancakes

Vegan Lemon Poppyseed Pancakes

Nutribullet Pancakes

The most viewed blender pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine