Fluffy Banana Oatmeal Pancakes

5 from 18 votes

Light, fluffy and naturally sweet, these wholesome pancakes are made easy in a blender and are gluten-free and dairy-free!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 109kcal

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

*If you're using a standard blender then you will layer the wet ingredients first. However, if you're using a NutriBullet (or similar design) you would layer the dry ingredients first then the wet on top so that the wet ingredients are closest to the blade.

Nutrition Facts are for one pancake (assuming you get 8 pancakes from the recipe).

Nutrition