This quick oatmeal-banana blender pancakes recipe is the answer to your pancakes cravings when you have no time in the morning. Gluten and dairy free, they can also be refined sugar-free if desired.
Nothing fancy today, but something quick, that anyone can prepare with very little equipment or cooking skills. I know how it is ; we usually love the idea of making a recipe but while drooling in front of the recipe picture, we often give up even before reading the recipe. You might think here that things are a little different for me as I am a food blogger, and they are indeed, but still I happen to have these moments I just wish I had the recipe in front of me, in real life, with no effort added.
And while virtual reality still doesn’t bring food to our plate by just seeing it, today’s recipe is not that far. Well ok, you still need to stand up from your computer and go to the kitchen, but you will then whip up the recipe with so little effort that it is just enough to deserve your pancakes a few minutes later. On top of that, the recipe involves ingredients we usually have at home all the time, so nothing can stop you making it.
This is not my first pancakes recipe on the blog, and I like to come up with new ideas: there are the classic ones (#1 recipe on the blog for many months, and #1 in UK among my readers), the protein ones with 3 ingredients, and also some fancy ones that are made for special days (usually weekends) as they require a little bit more time to prepare but are still so worth it!
A few other pancakes recipes you should try:
- Easy Fluffy American Pancakes
- Ultra Moist Lemon-Ricotta Pancakes
- Lemon Poppy Seed Pancakes
- Vegan Pink Beet Pancakes
- 3 Ingredient Protein Pancakes
And for everyday breakfast, I whipped up for you a super easy one, made with banana, oats, and egg. The rest is optional (cinnamon, honey) but will add to the taste. Then the magic part here is the use of a blender. There is no need to mash your bananas with a fork, the blender will do it for you, as well as it will mix the remaining ingredients. I usually like to add the oats first and mix them alone to be sure they get this sandy texture, before adding the remaining ingredients and mix until you get a smooth texture (do not overmix either).
Note that the recipe doesn’t call for any dairy product, which makes the pancakes suitable for lactose intolerant people. Also, I use gluten-free oats and no flour at all, neither do I use baking powder. I did a test with baking powder though, but I didn’t find it relevant for this recipe. Here I wanted to focus on the subtle banana taste with a gentle texture, with the idea that the pancakes don’t leave us with a heavy feeling in the stomach after breakfast. This is more a weekday recipe that will keep you full of energy instead of calling you for a nap like some pancakes recipes do to me.
I also used one egg, that is the binding ingredient in the recipe. You could make a vegan egg if you’d like instead, by combining three tablespoons of water and one tablespoon of ground flaxseed (or chia seeds) that you let sit for about 5 minutes before using in the recipe. If you do so, you need to be aware that your pancakes will be high in fiber, which can be great for your gut, but will definitely change the recipe from the original.
Then comes the part about sugar – or how much you should or should not sweeten your pancakes. The use of ripe bananas in this recipe will naturally sweeten your pancakes, which is why you don’t necessarily need much sugar. I used only one teaspoon of honey (that you could replace with maple syrup or agave syrup), which is enough to my own personal taste. But there is no rule here, and if you like your pancakes sweet, you can add more. Just keep in mind that we usually arose pancakes with maple syrup afterwards, so you can always adjust the sweet taste later. Serve while still warm, and top with whatever you fancy: banana slices, blueberries, almonds, grated coconut… And good morning!
- 1 cup (90g) gluten-free old-fashioned rolled oats
- 2 large ripe bananas, sliced
- 1 large egg
- ½ teaspoon cinnamon
- 1 Tablespoon honey
- vegetable oil, neutral in taste (for cooking)
- Place rolled oats in a blender and mix until you get a sandy texture.
- Add bananas, egg, cinnamon and honey, and mix until smooth.
- Add vegetable oil to a pan or skillet over medium heat.
- Pour in about a ¼ a cup of batter per pancake and cook until just set on top and golden underneath. Flip over and cook for one more minute. Repeat with the remaining batter until all pancakes are ready.
- Top with more banana, maple syrup, nuts or desired toppings and serve immediately.