Blender Banana Oat Pancakes (Edit recipe)

Start your mornings right with these banana oat pancakes. Made with ingredients in most kitchens and in a blender. The flavor and texture is out of this world!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	110
Fat:	2 g
Carbohydrates:	21 g
Protein:	3 g
Cholesterol:	3 g
Sodium:	225 mg
Fiber:	2 g
Sugars:	7 g
Calculated per serving.

by Christina

View original recipe

Serves: 14

Ingredients

3 whole Banana, large ripe
1.25 cups Milk
1 whole Egg, large
2 Tbsp Honey
1 tsp Vanilla Extract
3 cups Old Fashioned Oats
1 tsp Ground Cinnamon
4 tsp Baking Powder
1 pinch Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the bananas, milk, egg, honey, vanilla, oats, cinnamon, baking powder, and salt into the blender in that order– you want to make sure the dry ingredients are on top. Blender together on high until smooth, about a minute. If adding add-ins (notes below), gently stir in. Allow the batter to sit while the griddle heats.
Meanwhile, heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/3 cup of batter onto the griddle. Cook until the edges look dry and set, and bubbles form on the center or sides, about 1-2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes. Coat the griddle or skillet with nonstick spray for each batch of pancakes.
Keep pancakes warm in a pre-heated 100°F oven until all pancakes are cooked. Serve immediately.

Notes

Make Ahead Instructions: Pancakes can be stored in the refrigerator for up to 1 week. To re-heat, microwave or place in the toaster. Pancakes can be frozen for up to 3 months. Wrap pancakes in plastic wrap then place in a zip-top bag. Thaw overnight in the refrigerator.
Oats: Be sure to use certified GF oats if needing this recipe to be gluten-free.
Milk: Any milk % or dairy-free milk can be used. I normally use almond or oat milk.
Honey: This adds a touch of sweetness. Feel free to use agave as a substitute, or 1-2 Tablespoons of coconut, brown, or granulated sugar.