Pancakes are tasty any day of the week—not just on the weekend!
I have a super simple pancake recipe to share with you: Banana Oatmeal Blender Pancakes. Yum! This quick and easy pancake recipe will leave you satiated and healthy! Easily prepare these before heading off to work in the morning or make them for a quick brunch. These blender pancakes are delicious, healthy, and easy to make!
Bananas are healthy and versatile in baking recipes. Use them in breads, cookies, and even oatmeal blender pancakes! TIP: Did you know you can substitute 1/4 cup of mashed banana for 1 egg in a recipe? I sometimes do this in my cookies if I don’t have eggs. It brings a hint of banana flavor to the baked good, but I’m okay with that!
This simple pancake blender recipe is as easy as throwing all the ingredients into the blender—really! Throw them in and start blending to make that smooth batter!
Top these healthy pancakes with whatever fruit or topping you desire. I, of course, topped these banana oatmeal pancakes with MORE bananas! I just love bananas, maybe I am bananas? Strawberries would be extra delicious here, as bananas and strawberries pair together extremely well. Any berry would be a great topper for these pancakes, really. If you’re feeling wild, swirl on some whipped cream! If you prefer, mix blueberries, chopped strawberries, and chocolate chips into the batter.
In a rush?
Make these tasty blender pancakes ahead of time and reheat them—they reheat well! I made some for breakfast on Friday and the rest for breakfast on Saturday. This batch makes about eight 4-inch banana oat pancakes, so it’s a modest breakfast for two people or a decent sized breakfast for one. If you’re feeding a family, I’d recommend doubling the recipe.
Oatmeal Banana Blender Pancakes
- 1 cup old fashioned oats
- 1/2 cup water
- 1 ripe banana
- 1 egg
- 1 tbsp maple syrup
- 1 1/2 tsp baking powder
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- Preheat your non-stick skillet to 375F. Blend all ingredients in a blender for about 1 minute until smooth.
- Scoop the batter with a 1/4 cup measuring utensil and plop the batter onto the skillet. Cook until bubbles rise to the surface of the batter, about 1-2 minutes. Flip to the other side—it should be golden brown. Cook the opposite side for another 1-2 minutes.
- Serve immediately or store in the fridge for up to 3 days. Cover with syrup and your choice of fruit.