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Fluffy Banana Oat Blender Pancakes

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These fluffy banana oat blender pancakes are a wholesome, easy-to-make breakfast option that uses simple ingredients like ripe bananas and oats, without any flour. They are light, tender, and perfect for a quick, guilt-free meal.

Ingredients

Scale
  • 2 medium ripe bananas, mashed or blended
  • 1 cup (90g) rolled oats, blended into oat flour
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) milk of choice (whole, almond, oat, or soy milk)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract (optional)
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt
  • 1 tablespoon maple syrup, honey, or coconut sugar (optional, for sweetness)
  • Oil or butter for cooking (e.g., coconut oil or light olive oil spray)

Instructions

  1. Add 1 cup (90g) of rolled oats to your blender. Pulse or blend on high for about 30 seconds until it reaches a fine, flour-like consistency.
  2. To the blender with oat flour, add 2 ripe bananas and 2 large eggs. Blend until smooth and creamy, about 20-30 seconds, aiming for a thick but pourable batter.
  3. Pour in 1/2 cup (120ml) of your chosen milk, 1 teaspoon baking powder, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and a pinch of salt. Blend again for 10-15 seconds to combine evenly.
  4. Check batter consistency: it should be thick but able to drop off a spoon easily. If too thick, add a splash more milk (a tablespoon at a time). If too thin, add a little more oat flour.
  5. Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter. The pan should be hot enough that a drop of water sizzles but not so hot that pancakes burn.
  6. Pour about 1/4 cup (60ml) of batter per pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface and edges look set.
  7. Flip carefully and cook for another 2 minutes until golden and cooked through.
  8. Serve immediately with your favorite toppings such as fresh fruit, maple syrup, or nut butter.

Notes

Use ripe bananas for natural sweetness and moisture. Let the batter rest for 5 minutes after blending to allow oat flour to absorb moisture for fluffier pancakes. Cook on medium heat and flip only once when bubbles form and edges set. For vegan version, replace eggs with flax or chia eggs and use plant-based milk. Store leftovers in an airtight container in the fridge for up to 3 days or freeze between parchment paper sheets.

Nutrition

Keywords: banana pancakes, oat pancakes, blender pancakes, no flour pancakes, gluten-free pancakes, healthy breakfast, easy pancakes, wholesome breakfast

Find it online: https://norasfoods.com/fluffy-banana-oat-blender-pancakes-recipe-easy-no-flour-wholesome-breakfast/