Banana Oatmeal Pancakes Blender Recipe Wellplated Com

Amongst the delicious lineup of pancake recipes on my site (like Coconut Flour Pancakes, Pumpkin Pancakes, and classic Fluffy Pancakes), these easy banana oatmeal pancakes stand out.

They’re soft and tender, just as any good pancake should be.The lightning-fast pancake batter is made entirely in the blender.The wholesome ingredient list makes these pancakes fit for busy weekday mornings and lazy weekends alike.

Like these blender Whole Wheat Waffles, they have a delightful combination of nutty and sweet elements, and healthy swaps make them nutritious without sacrificing an ounce of flavor. As far as healthy pancakes go, these melt-in-your-mouth oatmeal flapjacks will be the star of your next family breakfast or brunch! These easy banana oats pancakes remind you that showing someone you care doesn’t need to be complicated or fancy.

These are banana oatmeal pancakes with no flour, no butter, and no refined sugar, but they still taste light and sweet.They’re fast, easy, and healthy enough to enjoy any day of the week.Wholesome ingredient swaps keep the calories of these banana oatmeal pancakes low and make them 100% whole grain and gluten free.AND thanks to Greek yogurt and eggs, they’re reasonably high in protein (compared to most pancake recipes).

How to Make Banana Oatmeal Pancakes in a Blender

I adapted this easy banana oatmeal pancakes recipe from my blender Banana Oatmeal Muffins. Like the muffins, these cinnamon banana oatmeal pancakes are perfect for enjoying right away, and you can easily refrigerate or freeze the leftovers for healthy breakfasts on demand.

The Ingredients

Banana + Greek Yogurt. Instead of looking for what I could use in place of bananas in pancakes, I embraced them. Mashed banana and yogurt take the place of the butter and sugar used in typical pancake recipes (and this Oatmeal Banana Bread). The bananas are sweet, while the Greek yogurt is lightly tangy. These healthy swaps bring beneficial potassium, fiber, and protein to the pancakes.Rolled Oats. Instead of making banana oatmeal pancakes with flour, I used oats (like in these Oatmeal Breakfast Bars). They add a wonderful, nutty flavor and are rich in antioxidants, fiber, and protein.

Milk. You can use any milk you like. I used nonfat milk to keep them light.Eggs. The binding agent. Eggs help hold the pancakes together and give them structure.Honey. Adds natural sweetness and flavor (or swap pure maple syrup as seen in Healthy Banana Bread).Cinnamon + Nutmeg. These two warm and cozy spices make these pancakes next-level delicious.

The Directions

Storage Tips

To Store. Leftover pancakes can be stored in the refrigerator for up to 2 days.To Reheat. Reheat banana pancakes in the toaster (using a medium setting) or microwave until hot.To Freeze. Lay the pancakes in a single layer on a parchment-lined baking sheet, then place in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them in the freezer for up to 2 months.

Recommended Tools to Make this Recipe

Nonstick Skillet. Make stuck-on pancakes a thing of the past.Fish Spatula. I use this to flip pancakes, fry eggs, stir roasted veggies…everything!Blender. A high-powered blender like this Vitamix is well worth the investment. However, this affordable option has always served me well in the kitchen too.

I promise your family will flip for these easy banana oatmeal pancakes. Be sure to use certified gluten free oats for gluten free banana oatmeal pancakes. For an indulgent weekend treat, I reach for pure maple syrup and butter. A dollop of creamy peanut butter and a drizzle of chocolate is another decadent way to dress up these healthy banana oatmeal pancakes.