Fluffy Banana Oatmeal Pancakes
Banana Oatmeal Pancakes- light, fluffy and naturally sweet, these wholesome pancakes are made easy in a blender! (gluten-free and dairy-free)
This recipe is definitely a top contender for the best pancakes that I have on this site. The ingredient list is simple, they couldn’t be easier make, and the fluff factor is next level. On top of all of that, they’re also nutritious and satiating. What more could you ask for of a pancake?
Some of my OG followers might recognize this recipe from when it was first published back in 2015, only 2 years after I started my blog. Since then I have seen a lot of different (yet similar) versions of this recipe pop up all over the internet. One way or the other, there’s a strong chance you may already be privy to the wonder of banana oatmeal blender pancakes but if not, allow me to introduce you!
Banana Oatmeal Pancake Ingredients
- Rolled Oats– Sometimes I wonder what like life would be like without rolled oats. Then I pinch myself and am instantly grateful that isn’t reality. From muffins to energy bites, they are perhaps the most versatile ingredient in my pantry, and especially essential for gluten-free baking. Whenever someone mentions concern for gluten contamination in rolled oats, I always refer them to Bob’s Red Mill because they are handled in a dedicated gluten-free facility and are tested for gluten-free integrity. Plus I love that they’re certified organic and Non-GMO.
- Bananas– This is one area where size does matter, friends. The recipe is written assuming you use medium-size bananas. If they are too small, your batter will be thicker, and if they are too big, it will be runnier. The pancakes will still be edible but the texture will vary. If you feel unsure on the size of your bananas, I recommend mashing them into a measuring cup to verify that you have at least 1 cups worth. You also want them to be ripe for proper sweetness.
- Eggs– I know I will get questions on whether or not you can sub the eggs. I haven’t tested this particular recipe with egg alternatives (and my suspicion is that it would require several alterations to the recipe to work) but I do have a very similar recipe for Vegan Banana Nut Blender Pancakes.
- Milk– I haven’t tested these with dairy milk so I would stick to dairy-free milk if possible. Soy and oat milk are my favorite but almond milk works well too.
- Apple Cider Vinegar– ACV is my go-to for super fluffy pancakes. The acids react with the baking soda to create little air pockets so that the pancakes don’t feel too dense.
- Baking Soda– I said above, we need this ingredient for proper leavening to amp up the fluff factor.
- Ground Cinnamon and Salt– Just a 1/2 teaspoon of each helps round out the flavor profile and makes them taste just like banana bread. YUM.
How to Make Fluffy Banana Oatmeal Pancakes
Using a blender helps these pancakes come together in a jiffy! Just add everything to the blender and blend until smooth.
For easier blending I recommend layering your wet ingredients closest to the blade. So for the Vitamix that would be wet ingredients first but for the NutriBullet that would mean dry ingredients first and wet last. Hopefully that makes sense!
Overall they have a naturally sweet flavor with a wonderful light texture and they’re incredibly easy to make. I’m telling you, you have to give them a try!
Looking for more ways to use up ripe bananas?
- Healthy Chocolate Peanut Butter Banana Muffins
- The Best Vegan and Gluten-free Banana Bread
- Healthy Green Monster Muffins
- Vegan Almond Butter Banana Bread
- Flourless Blueberry Banana Muffins
- Flourless Peanut Butter Banana Muffins
Fluffy Banana Oatmeal Pancakes
- 2 medium-size ripe bananas, at least 1 cup when mashed
- 2 eggs
- 4 tablespoons milk, I like soy or oat milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1½ cup rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- In a small bowl, combine the milk and apple cider vinegar then set aside for a few minutes.
- In a blender, add the wet ingredients (milk, eggs, bananas, and vanilla) closest to the blade then layer the dry ingredients (oats, baking soda, salt and cinnamon) on top. *(see notes for tips depending on the blender you're using)* Blend until smooth. Allow the batter to sit for about 5 minutes while you warm a skillet over low heat. This allows the batter to thicken some for fluffier pancakes.
- Lightly grease the skillet (if necessary) and pour about 1/4 cup of the batter for each pancake. Cook for 2-3 minutes, or until bubbles form and the edges appear firm. Flip it on the opposite side and continue to cook for another 2 minutes. Repeat this step until all of the batter is gone.
- Serve warm with desired toppings and pure maple syrup, and enjoy!
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.