Made with rolled oats and almond flour, these healthy banana oat blender pancakes are hands-down my favorite weekend breakfast. They’re filled with protein and fiber and have an irresistible flavor from bananas, maple syrup and cinnamon. I often make a double batch and freeze the leftovers for easy mid-week mornings!

Side-angle shot of maple syrup drizzling over a stack of banana oat blender pancakes.
Banana oat blender pancakes on plate with berries and yogurt

Banana oat blender pancakes

Confession: I never make breakfast on the weekends (or on most weekdays). Unless James is traveling, breakfast is his job. He naturally took on this role (or possibly I hinted at it heavily??!) after the kids were born. You have no idea how grateful I am to roll out of bed on Saturday and not think about cooking (which for me is also tied in with work). This is especially true lately, as I’m in the thick of testing recipes for my third cookbook (you can catch some behind-the-scenes snippets on my Instagram stories!). James is an excellent egg flipper and omelette maker, but his real talent lies in waffles and pancakes. These banana oat blender pancakes are some of our very favorites, and I think you’re going to love them too!

Banana oat blender pancakes on tray

Watch me make these these pancakes and learn a ton of other awesome blender recipes in my Craftsy class, Make the Most of Your Blender!

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Gluten free healthy banana pancakes

One of the best outcomes of having to cut gluten out of my diet after Ella was born (due to an allergy) was discovering how gluten free grains and flours can heighten the flavors and textures of some of my favorite baked goods. This is definitely true in the case of these banana oat blender pancakes, which are made with whole rolled oats and almond flour. The oats give the pancakes structure while the almond flour provides a super tender texture. The pancakes are flavored with cinnamon, nutmeg and maple syrup, and have creamy little pockets of diced banana.

Banana oat blender pancakes on plate with syrup and berries

How to make banana oat blender pancakes

Best of all, the batter is seriously easy to make right in the blender or Vitamix, meaning you don’t even need to pull out any mixing bowls!! The recipe is featured in my Craftsy class, Make the Most of Your Blender, where I also feature a range of other blender recipes—from sauces to smoothies to soups and desserts!

The process is simple: milk, rolled oats, almond flour, baking powder and spices are blended until smooth. The batter then rests (in the blender) for 5 minutes to allow the oats to hydrate, i.e. soak up the milk (this is a great time to heat up your skillet!). From there, two eggs get blended in, followed by a diced banana and nuts (which are optional). The batter is poured straight from the blender onto the skillet, meaning no mixing bowls are needed!

Banana oat blender pancakes in stack on plate

How to serve banana oat pancakes

While you can’t go wrong with a drizzle of maple syrup, we also love to top these banana oat blender pancakes with warm wild blueberries (simply heat frozen berries in the microwave or on the stovetop until slightly juicy) and a dollop of plain yogurt. It’s a heavenly way to kick off the weekend, and it’s most definitely what I’ll be asking for on Mother’s Day.

Wishing all you mamas out there a wonderful Mother’s Day! Click here to get more easy-to-make Mother’s Day breakfast ideas!!

Banana oat blender pancakes half eaten on plate

Tips for making blender pancakes:

  • You can use a blender, vitamix or food processor to make these pancakes.
  • Feel free to use any kind of milk you drink (regular milk, nut milk, soy milk, etc.)
  • Instead of coconut oil, you can use melted butter or ghee.
  • It’s important to let the batter rest for 5 minutes before adding the eggs. This will allow the oats to hydrate (i.e. soak up the liquid).
  • Instead of using diced banana, you could stir in blueberries (frozen wild blueberries work great!) or even chocolate chips.
  • It’s important to preheat your skillet before cooking the pancakes (this is true for any pancake recipe!). I use this large cast iron griddle, and I preheat it over medium-low heat for at least 5-10 minutes. Oil the pan as needed between batches.

Other healthy breakfasts to try:

Watch the video!

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Best Ever Banana Oat Blender Pancakes (Gluten Free & Dairy Free!)

These banana oat blender pancakes are light, tender and naturally gluten free! They’re made with whole rolled oats, which give the pancakes structure, as well as almond flour, which provides a super tender texture. The pancakes are flavored with cinnamon, nutmeg and maple syrup, and have creamy little pockets of diced banana. Best of all, the batter gets made in minutes right in the blender or Vitamix, meaning you don’t even need to pull out any mixing bowls!! I like to serve the pancakes with warmed wild blueberries (simply heat frozen berries in the microwave or on the stovetop), along with a dollop of yogurt and a drizzle of maple syrup
Course Breakfast
Cuisine American
Keyword blender pancakes, easy pancakes, gluten free pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 pancakes
Author Nicki Sizemore

Ingredients

  • 1 cup nut milk or regular milk
  • 1 cup (96 g) old fashioned rolled oats
  • 1 cup (105 g) almond flour/meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch freshly ground nutmeg
  • ½ teaspoon fine sea salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons maple syrup, plus additional for serving
  • 2 tablespoons virgin coconut oil, melted, plus more for the griddle
  • 2 eggs
  • 1 medium banana, finely diced
  • 2-3 tablespoons chopped pecans or walnuts, optional

Instructions

  1. Preheat the oven to 200˚F.  Line a baking sheet with parchment paper.
  2. Place the milk, oats, almond flour, baking powder, cinnamon, nutmeg, sea salt, vanilla, maple syrup and coconut oil in a high-speed blender (such as a Vitamix), and blend until smooth. Let the batter sit for 5 minutes.  While the batter rests, preheat your griddle over medium-low heat.
  3. Add the eggs to the batter, and blend until smooth, about 10 seconds.  Add the banana and nuts to taste (if using), and pulse to incorporate (or just mix them in with a spatula).
  4. Once the griddle is hot, grease it lightly with coconut oil.  For each pancake, pour roughly ¼ cup of the batter onto the griddle, and cook until bubbles begin to form on the top and the bottom is golden brown, about 1-2 minutes.  Flip and cook until golden on the other side and cooked through, about 1 minute longer.  Transfer to the parchment lined baking sheet, and place the baking sheet in the oven to keep warm.

  5. Continue cooking the pancakes, oiling the pan between batches and adjusting the heat as necessary.  Serve immediately or keep warm in the oven for up to 15 minutes.

Recipe Notes

Do Ahead: The cooled pancakes can be layered between sheets of parchment or wax paper and frozen in an airtight container or zip-top bag for up to 2 months. Reheat the pancakes in the oven or in a toaster oven. They make for a fabulous mid-week breakfast!

Tips:

  • You can use a blender, vitamix or food processor to make these pancakes.
  • Feel free to use any kind of milk you drink (regular milk, nut milk, soy milk, etc.)
  • Instead of coconut oil, you can use melted butter or ghee.
  • It’s important to let the batter rest for 5 minutes before adding the eggs. This will allow the oats to hydrate (i.e. soak up the liquid).
  • Instead of using diced banana, you could stir in blueberries (frozen wild blueberries work great!) or even chocolate chips.
  • It’s important to preheat your skillet before cooking the pancakes (this is true for any pancake recipe!). I use this large cast iron griddle, and I preheat it over medium-low heat for at least 5-10 minutes. Oil the pan as needed between batches.

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