These blender oatmeal banana pancakes are a game changer for busy mornings. With just a few simple ingredients and a quick whirl in your blener, you get a smooth batter ready to cook in minutes. Naturally sweetened with bananas, these pancakes are kid friendly, wholesome and just perfect for breakfast.
WHY YOU WILL LOVE THESE BLENDER OATMEAL PANCAKES
Made in one blender – no bowls or hand-whisking
Fluffy & tender texture
Naturally sweetened with ripe bananas
Whole grain oats for hearty, filling breakfast
Quick, friendly and freezer-friendly
HEALTHY OAT BANANA PANCAKES INGREDIENTS
Banana, egg and oats are the three main ingredients you need for this recipe. It’s perfect for when you have overripe bananas laying around and busy weekday mornings! I also added a few other ingredients that make these pancakes taste so good.
cinnamon
baking sodaÂ
milk of choice
vanilla extractÂ
HOW TO MAKE NO BLENDER OATMEAL BANANA PANCAKES
These pancakes are blended in one step, giving you a smooth batter in seconds. Pour directly from the blender for easy clean up!
HOW TO KEEP PANCAKES WARMÂ
Great thing about these pancakes is that you can make them ahead of time and keep warm in the oven. Preheat oven to 200 degrees F and place pancakes in the oven on the oven-safe plate until ready to serve.
If you make these healthy oat pancakes yourself, don’t forget to  tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page.
These Healthy Oat Pancakes make simple and quick breakfast and are such a great way to start the day! Made gluten-free with oatmeal flour.
Ingredients
1 1/2 cup oatmeal
1 large banana
1 egg
1 spoonful nut butter
1/2 cup milk
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp vanilla extract
pinch of sea salt
Instructions
Place all of the ingredients in a high speed blender. Blend until smooth.
Heat up and lightly grease the pan with butter, avocado or coconut oil. Once hot, drop about 1/3 cup of batter on the pan (that will make 6 pancakes). Cook until the edges look dry and bubbles begin to form on the center or sides, around 2-3 minutes. Flip and cook another 2 minutes. Repeat with remaining batter adding more oil if needed.
