These healthy Blender Oat Banana Pancakes are basically overnight oats in pancake form. A filling, nutritious breakfast that feels like a fun weekend brunch. Compared to regular pancakes, these are moist and a little dense but are way more satisfying. Easy to make in the blender, they’re naturally sweetened, and are full of fiber and healthy fats. They taste great cold so can be made in advance for meal prep or a snack. These oatmeal pancakes are made without eggs or dairy, so they’re vegan-friendly too!
Ingredients You’ll Need
The full recipe card (with all the details) is at the bottom, but here’s a shopping list for your convenience:
- Ripe bananas
- Rolled oats
- Plant-based milk
- Chia seeds
- Baking powder
- Apple cider vinegar
- Vanilla extract
- Salt
- Vegetable oil (for cooking)
- Maple syrup
- Sliced banana
- Walnuts
Instructions
Here’s how to make Oatmeal Banana Pancakes. Jump to the recipe card at the bottom for the full instructions and ingredients measurements.
Step One: Add all the batter ingredients to a blender: bananas, oats, chia seeds, plant milk, baking powder etc. Blend until smooth and creamy. If your blender is struggling, scrape down the sides or add a splash more milk to loosen.
Step Two: Heat a non-stick pan over medium-low with a bit of oil.
Step Three: Pour roughly ⅓ cup batter into the pan, spread gently, and cook until edges bubble and the top looks set.
Step Four: Flip and cook the other side until golden brown. If things are sticking or browning too fast, lower the heat. Wipe the pan if needed and add more oil between batches.
Step Five: Top it off with maple syrup, banana slices, and chopped walnuts. Enjoy!
Blender Oat Banana Pancakes
Equipment
- Blender
Ingredients
- 2 medium bananas ripe; approx. 1 cup mashed; 227 g
- 1 ½ cups rolled oats old-fashioned; approx. 135 g
- 1 ⅔ cups plant-based milk any variety; approx. 380 mL
- 1 tbsp chia seeds approx. 11 g
- 1 tbsp baking powder approx. 12 g
- 1 tsp apple cider vinegar approx. 5 g
- 1 tsp vanilla extract approx. 5 g
- ⅛ tsp salt small pinch; approx. 0.5 g
- 1–2 tsp vegetable oil for cooking; per batch
To serve
- maple syrup to serve; optional
- banana sliced; to serve; optional
- walnuts chopped or whole; to serve; optional
Instructions
- Add the bananas, oats, plant-based milk, chia seeds, baking powder, vinegar, vanilla, and salt to a high-speed blender. Blend until the mixture is completely smooth, about 45 seconds to 1 minute. The batter will be thick—if needed, add a splash of milk to help it blend.
- Lightly coat a non-stick skillet or griddle with vegetable oil and place over medium-low heat. Once hot, pour in about ⅓ cup of batter per pancake.
- Cook for 2–4 minutes, or until a few bubbles form around the edges and the bottoms are golden. Flip carefully and cook for another 2–3 minutes on the second side. Adjust heat as needed to avoid burning—if the pan smokes or the pancakes brown too quickly, lower the heat and let the pan cool slightly.
- Repeat with remaining batter, adding more oil between batches as needed. Serve warm with maple syrup, banana slices, and chopped walnuts if desired.
Janet k. says
Nailed it, so tasty thank you!!
Umair says
Liz, this was incredibly tasty! Appreciate it.
Hong Nguyen says
Absolutely obsessed with this recipe and have been sharing it widely among friends and family
Laura Tengzelius says
Easy, jummy and quick!❣️
Tine says
so yummyyy!! this is fluffy, quick, and so easy to throw together.
Ron says
love oats so much so when i saw this recipe on IG I told myself I’d do it the next morning and i did! love love how tasty and filling this pancake was and the texture was great too. will definitely make this again 🙂