Blender Banana Oat Pancakes
The image is AI-generated. Cooking times are estimates.
Banana oat pancakes turn ripe fruit and rolled oats into a soft, lightly sweet breakfast. Blending the batter breaks down the oats, so you do not need a separate oat-flour purchase. Keep the pancakes small: the tender mixture is easier to flip when each portion fits comfortably on a spatula.
Ingredient notes
Choose a banana with plenty of brown freckles for sweetness and a softer texture. Rolled oats give the batter body; steel-cut oats are too coarse for this method. Baking powder provides lift, while eggs bind the mixture. The milk is an adjustment tool rather than an invitation to make a very thin batter.
Tips for a better result
Rest the blended batter before the first pancake so the oats can absorb moisture. Use medium-low heat and wait until the edges look set before turning. A dark underside with a wet center usually means the pan is too hot. Make a small first pancake and adjust the heat before cooking the rest.
Substitutions and variations
Use unsweetened oat milk instead of dairy milk if preferred. Cinnamon can be replaced with a little vanilla. Egg-free versions need separate testing; simply removing the eggs changes the structure.
Storage and make-ahead tips
Refrigerate cooked pancakes promptly in a covered container and use within 3 days. Reheat until hot throughout. Separate cooled pancakes with parchment before freezing.
A common question
Why is the batter getting thicker?
Oats continue to absorb liquid after blending. Stir in milk one tablespoon at a time until the batter drops from a spoon without running like water.
More from Crispe Kitchen
Explore the Breakfast collection or read our cooking guides for more kitchen ideas.
Blender Banana Oat Pancakes
About 8 small pancakes; 2 servings
Estimated prep: 10 minutes · Cook: 12 minutes · Rest/chill: 5 minutes
Equipment: Blender, nonstick frying pan, flexible spatula
Ingredients
- 1 large ripe banana, about 120 g peeled
- 100 g rolled oats
- 2 large eggs
- 80 ml milk, plus a little more if needed
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1 tsp neutral oil for the pan
Instructions
- Blend the banana, oats, eggs, milk, baking powder, cinnamon, and salt until the oats are finely broken down.
- Rest the batter for 5 minutes. If it is very stiff, blend or stir in another tablespoon of milk.
- Heat a lightly oiled nonstick pan over medium-low heat. Add about 2 tablespoons of batter per pancake, leaving room to flip.
- Cook for roughly 2–3 minutes, until the edges are set and the underside is golden. Flip carefully and cook the second side for 1–2 minutes, until the center is cooked through.
- Repeat with the remaining batter, adjusting the heat as needed. Serve with fresh fruit or yogurt.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Rest the blended batter before the first pancake so the oats can absorb moisture. Use medium-low heat and wait until the edges look set before turning. A dark underside with a wet center usually means the pan is too hot. Make a small first pancake and adjust the heat before cooking the rest.