Description
Easy, gluten-free oatmeal pancakes made in a blender with bananas and oats. A healthy, fluffy breakfast ready in 20 minutes.
Ingredients
Scale
- 2 ½ teaspoons baking powder
- ½ teaspoon fine salt
- 2 large eggs
- 2 cups old-fashioned oats or quick-cooking oats
- 2 tablespoons maple syrup
- 1 cup water
- 2 tablespoons melted butter
- ½ teaspoon ground cinnamon
- 1 medium ripe banana
- 1 teaspoon vanilla extract
Instructions
- Preheat your skillet or griddle over medium heat (or 375°F for electric skillets). Test readiness by splashing a drop of water on the surface; it should sizzle immediately.
- Add the oats, water, banana, eggs, maple syrup, melted butter, baking powder, vanilla, cinnamon, and salt to a blender. Blend on high for 30-60 seconds until the batter is completely smooth.
- Lightly grease the hot skillet with butter. Pour 1/3 cup of batter per pancake onto the surface.
- Cook for 2-3 minutes until bubbles appear on the surface and edges look dry (matte).
- Flip and cook for another 1-2 minutes until golden brown on the second side. Adjust heat if necessary to prevent burning.
- Serve immediately with your favorite toppings.
Notes
Ensure you use certified gluten-free oats if you have a severe gluten allergy.
- Prep Time: 6 min
- Resting Time:
- Cook Time: 14 min
- Category: Breakfast
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 240
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 95mg
Keywords: Blender Oatmeal Pancakes, gluten-free pancakes, healthy breakfast, banana oat pancakes, easy blender recipe