Banana-Oat Blender Pancakes
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Category
Author
Founders
Servings
2-3 servings
Prep Time
5 minutes
Cook Time
10 minutes
Four core ingredients, plus a few small additions that make them better. These pancakes have no flour, no added sugar, and no complicated steps — just ripe bananas, oats, eggs, and a pinch of salt blended into a batter that cooks up golden and tender every time.
They're naturally sweet from the banana, filling from the oats, and flexible enough to become a weekday staple. Kids love them. Adults eat them too.
Yields: 10–12 small pancakes
The Findings: Why It Works
- Ripe bananas provide natural sweetness and act as a binder, replacing both sugar and some of the fat you'd find in a traditional pancake batter.
- Blended oats create a fine flour-like texture that holds together well without being dense or gummy.
- Eggs add structure and protein, keeping the pancakes from falling apart in the pan.
- A small amount of baking powder gives the batter lift and a lighter mouthfeel.
- Resting the batter for 2–3 minutes after blending allows the oats to absorb moisture and thicken slightly — this is the step most people skip, and it matters.
Ingredients
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2 ripe bananas (the riper, the sweeter)
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2 large eggs
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1 cup (90g) rolled oats
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½ tsp baking powder
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¼ tsp fine sea salt
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½ tsp ground cinnamon (optional, but recommended)
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Neutral oil or butter, for the pan
Directions
Add bananas, eggs, oats, baking powder, salt, and cinnamon to a blender. Blend on high until completely smooth, about 30–45 seconds. Let the batter rest for 2–3 minutes to thicken.
Heat a non-stick pan over medium-low. You're looking for gentle heat — hot enough that water droplets dance, but not so hot that butter browns immediately. Banana sugars burn quickly, so err on the side of lower heat. Add a small amount of oil or butter and swirl to coat.
Pour silver-dollar-sized rounds of batter — about 2 tablespoons each. Keep them small. Without gluten, the batter is more delicate — larger pancakes tend to tear when flipped. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook for another 1–2 minutes until golden.
Serve immediately with fresh fruit, a drizzle of maple syrup, or a spoonful of yogurt.
Recipe Note
Explorer's Tips
- Freeze well: Cool completely, then freeze in a single layer. Reheat in a toaster or dry pan — ideal for weekday mornings.
- Add-ins: Fold in blueberries, chocolate chips, or a tablespoon of peanut butter after blending.
- Dairy-free: Use a neutral oil in the pan — no other changes needed.
- Thicker pancakes: Add an extra 2 tablespoons of oats and rest the batter for 5 minutes.
- Nut butter drizzle: Thin peanut or almond butter with a little warm water and drizzle over the stack — adds protein and makes them more filling.
Did you add a twist — blueberries, chocolate chips, or a spice blend? Share your version here — we'd love to see how you made it your own.