Oat Banana Blender Pancakes
These Oat Banana Blender Pancakes are the perfect healthy breakfast solution for busy mornings. With just four simple ingredients and a blender, you can create fluffy, naturally sweetened pancakes that are completely gluten-free and packed with wholesome goodness. The ripe bananas provide natural sweetness while the oats create a hearty, satisfying texture that will keep you fueled all morning long.
Ingredients
- 2 cupsrolled oats
- 2 largeripe bananas, peeled
- 4 largeeggs
- 1.5 tspbaking powder
- 0.25 tspsalt
- 0.5 tspvanilla extract (optional)
- 2 tbspbutter, for cooking
Instructions
- 1
Add the rolled oats to a blender and blend on high speed for 30-45 seconds until they form a fine flour-like consistency. This creates the base for your pancake batter and ensures a smooth texture.
- 2
Add the peeled bananas, eggs, baking powder, salt, and vanilla extract (if using) to the blender with the oat flour. Blend on high speed for 45-60 seconds until the batter is completely smooth and well combined with no lumps remaining. Let the batter rest for 2-3 minutes to thicken slightly.
- 3
Heat a large griddle or non-stick skillet over medium heat (about 175°C/350°F). Add a small amount of butter and spread it evenly across the cooking surface using a spatula or paper towel.
- 4
Pour about 1/4 cup of batter onto the hot griddle for each pancake, spacing them about 2 inches apart. Cook for 2-3 minutes until small bubbles form on the surface and the edges begin to look set and slightly dry.
- 5
Carefully flip each pancake using a spatula and cook for an additional 2-3 minutes on the second side until golden brown and cooked through. The pancakes should be firm to the touch and reach an internal temperature of about 93°C/200°F.
- 6
Transfer the cooked pancakes to a plate and keep warm. Add more butter to the griddle as needed and repeat with the remaining batter, adjusting heat if the pancakes are browning too quickly or too slowly.
- 7
Serve the pancakes immediately while warm, topped with your favorite toppings such as fresh fruit, maple syrup, nut butter, or yogurt. These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
