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Banana Oatmeal Blender Pancakes Simple Breakfast Treat

by on August 15, 2025
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Start your mornings with a delicious twist on breakfast: Banana Oatmeal Blender Pancakes! These pancakes are quick, easy, and twist your usual routine. Blending all the ingredients saves time and mess. I’ll share how to pick the best ingredients, make the batter, and cook fluffy pancakes everyone will love. Ready to flip your breakfast game? Let’s dive into this tasty, healthy treat!

- 2 ripe bananas, peeled - 1 cup rolled oats - 1 cup milk (your choice of dairy or non-dairy) - 2 large eggs - 2 tablespoons honey or maple syrup - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - A pinch of salt - Coconut oil or butter I choose ripe bananas for natural sweetness and moisture. They add great flavor and help bind the pancakes. Rolled oats are my go-to for a hearty base. They give the pancakes a nice texture and make them filling. I like to use milk for creamy batter. You can pick dairy or non-dairy options like almond or oat milk. The eggs add protein and help the pancakes rise. Honey or maple syrup gives a touch of sweetness. Vanilla extract boosts the flavor of the pancakes. Baking powder is key to making them fluffy. Ground cinnamon adds a warm flavor, making each bite cozy. A pinch of salt enhances the sweetness and balances flavors. Lastly, coconut oil or butter greases the pan and adds richness. If you don’t have ripe bananas, you can use applesauce. It brings a similar moisture and sweetness. For oats, quick oats can work but may change the texture. If you’re out of milk, water or yogurt can be alternatives. You can skip eggs by using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). For sweetness, agave syrup is another great option. To start, gather all your ingredients. You need: - 2 ripe bananas, peeled - 1 cup rolled oats - 1 cup milk (your choice of dairy or non-dairy) - 2 large eggs - 2 tablespoons honey or maple syrup - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - A pinch of salt Put the bananas, oats, milk, eggs, honey, vanilla, baking powder, cinnamon, and salt in a blender. Blend on high speed until the mix is smooth and creamy. Make sure everything is well mixed. This step is key to getting the perfect pancake batter. After blending, let the batter rest for about 5 minutes. This helps the oats soak up some liquid. The batter will thicken, making your pancakes fluffy. Resting is important, so don’t skip this step. It makes a big difference in texture. Now, heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to the pan. This prevents the pancakes from sticking. For each pancake, pour about 1/4 cup of batter into the skillet. Cook for 2-3 minutes. You’ll see bubbles forming on the surface when it’s time to flip. Carefully flip the pancakes using a spatula. Cook for another 2-3 minutes until golden brown. Continue this process with the remaining batter. Add more oil or butter as needed to keep everything from sticking. Serve the pancakes warm. You can top them with fresh fruits, nuts, or a drizzle of honey or syrup for extra sweetness. Enjoy your delicious banana oatmeal blender pancakes! Store leftover batter in a sealed container. Keep it in the fridge for up to two days. Before using, stir it gently. The oats may thicken, so you might add a bit of milk. To make fluffier pancakes, let the batter rest for five minutes. This helps the oats soak up liquid. The baking powder also adds lift, so ensure it's fresh. You can also try separating the eggs. Whip the egg whites and fold them in for extra fluff. Serve these pancakes warm for the best taste. Top with fresh fruits like berries or banana slices. Add nuts for crunch and honey or maple syrup for sweetness. You can also sprinkle with cinnamon for extra flavor. {{image_4}} You can change up the taste of your pancakes by adding fruits and nuts. Berries, such as blueberries or strawberries, mix well with the batter. Chopped nuts, like walnuts or pecans, add a nice crunch. Just fold them into the batter gently before cooking. This extra touch makes your pancakes even more fun and tasty. If you need gluten-free pancakes, you can easily adapt this recipe. Use gluten-free oats instead of rolled oats. This small swap keeps the texture while making them safe for a gluten-free diet. Check the labels when you buy oats to ensure they are certified gluten-free. Now you can enjoy these pancakes without worry! For a vegan twist, replace the eggs and milk. Use flax eggs made from ground flaxseed and water. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For the milk, choose almond, soy, or oat milk. These simple swaps keep your pancakes delicious and friendly for a vegan diet. Enjoy your fluffy pancakes, guilt-free! You can keep leftover pancakes in the fridge. Place them in an airtight container. They stay fresh for about 3 days. When you're ready to eat, just take them out. Freezing the pancakes is a great option too. Let them cool completely first. Then, stack them with parchment paper in between. Place them in a freezer-safe bag or container. They can last up to 2 months in the freezer. To reheat, you have a few options. For the microwave, place a pancake on a plate. Heat it for about 30 seconds. If you prefer the stovetop, warm a skillet on low heat. Cook each pancake for about 1-2 minutes on each side. This keeps them soft and tasty. Yes, you can use quick oats. Quick oats will blend easily. They may make the pancakes a bit softer. If you prefer a heartier texture, stick with rolled oats. These pancakes work great for meal prep! You can make a big batch. Store them in the fridge or freezer. Just reheat them in the toaster or microwave when ready to eat. Look for bubbles on the surface of the pancakes. When you see bubbles, it’s time to flip them. Cook until both sides are golden brown. That’s when they are done! We explored how to make delicious pancakes using simple ingredients and clear steps. You learned about ingredient choices and tasty substitutes. The cooking tips help you store leftovers and serve pancakes perfectly. Variations allow for fruity, gluten-free, or vegan options tailored to your taste. As you cook, remember to check for doneness and enjoy your meal prep success! Making pancakes at home can be easy and fun, so keep experimenting with flavors!

Ingredients

List of Ingredients

– 2 ripe bananas, peeled

– 1 cup rolled oats

– 1 cup milk (your choice of dairy or non-dairy)

– 2 large eggs

– 2 tablespoons honey or maple syrup

– 1 teaspoon vanilla extract

– 1 teaspoon baking powder

– 1/2 teaspoon ground cinnamon

– A pinch of salt

– Coconut oil or butter

Explanation of Ingredient Choices

I choose ripe bananas for natural sweetness and moisture. They add great flavor and help bind the pancakes. Rolled oats are my go-to for a hearty base. They give the pancakes a nice texture and make them filling. I like to use milk for creamy batter. You can pick dairy or non-dairy options like almond or oat milk.

The eggs add protein and help the pancakes rise. Honey or maple syrup gives a touch of sweetness. Vanilla extract boosts the flavor of the pancakes. Baking powder is key to making them fluffy. Ground cinnamon adds a warm flavor, making each bite cozy. A pinch of salt enhances the sweetness and balances flavors. Lastly, coconut oil or butter greases the pan and adds richness.

Common Substitutes

If you don’t have ripe bananas, you can use applesauce. It brings a similar moisture and sweetness. For oats, quick oats can work but may change the texture. If you’re out of milk, water or yogurt can be alternatives. You can skip eggs by using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). For sweetness, agave syrup is another great option.

Step-by-Step Instructions

Blending the Ingredients

To start, gather all your ingredients. You need:

– 2 ripe bananas, peeled

– 1 cup rolled oats

– 1 cup milk (your choice of dairy or non-dairy)

– 2 large eggs

– 2 tablespoons honey or maple syrup

– 1 teaspoon vanilla extract

– 1 teaspoon baking powder

– 1/2 teaspoon ground cinnamon

– A pinch of salt

Put the bananas, oats, milk, eggs, honey, vanilla, baking powder, cinnamon, and salt in a blender. Blend on high speed until the mix is smooth and creamy. Make sure everything is well mixed. This step is key to getting the perfect pancake batter.

Resting the Batter

After blending, let the batter rest for about 5 minutes. This helps the oats soak up some liquid. The batter will thicken, making your pancakes fluffy. Resting is important, so don’t skip this step. It makes a big difference in texture.

Cooking the Pancakes

Now, heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to the pan. This prevents the pancakes from sticking. For each pancake, pour about 1/4 cup of batter into the skillet. Cook for 2-3 minutes. You’ll see bubbles forming on the surface when it’s time to flip.

Carefully flip the pancakes using a spatula. Cook for another 2-3 minutes until golden brown. Continue this process with the remaining batter. Add more oil or butter as needed to keep everything from sticking. Serve the pancakes warm. You can top them with fresh fruits, nuts, or a drizzle of honey or syrup for extra sweetness. Enjoy your delicious banana oatmeal blender pancakes!

Tips & Tricks

Storing Leftover Batter

Store leftover batter in a sealed container. Keep it in the fridge for up to two days. Before using, stir it gently. The oats may thicken, so you might add a bit of milk.

Making Fluffier Pancakes

To make fluffier pancakes, let the batter rest for five minutes. This helps the oats soak up liquid. The baking powder also adds lift, so ensure it’s fresh. You can also try separating the eggs. Whip the egg whites and fold them in for extra fluff.

Serving Suggestions

Serve these pancakes warm for the best taste. Top with fresh fruits like berries or banana slices. Add nuts for crunch and honey or maple syrup for sweetness. You can also sprinkle with cinnamon for extra flavor.

Variations

Adding Fruits and Nuts

You can change up the taste of your pancakes by adding fruits and nuts. Berries, such as blueberries or strawberries, mix well with the batter. Chopped nuts, like walnuts or pecans, add a nice crunch. Just fold them into the batter gently before cooking. This extra touch makes your pancakes even more fun and tasty.

Gluten-Free Options

If you need gluten-free pancakes, you can easily adapt this recipe. Use gluten-free oats instead of rolled oats. This small swap keeps the texture while making them safe for a gluten-free diet. Check the labels when you buy oats to ensure they are certified gluten-free. Now you can enjoy these pancakes without worry!

Vegan Alternatives

For a vegan twist, replace the eggs and milk. Use flax eggs made from ground flaxseed and water. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For the milk, choose almond, soy, or oat milk. These simple swaps keep your pancakes delicious and friendly for a vegan diet. Enjoy your fluffy pancakes, guilt-free!

Storage Info

Refrigerating Leftovers

You can keep leftover pancakes in the fridge. Place them in an airtight container. They stay fresh for about 3 days. When you’re ready to eat, just take them out.

Freezing Pancakes

Freezing the pancakes is a great option too. Let them cool completely first. Then, stack them with parchment paper in between. Place them in a freezer-safe bag or container. They can last up to 2 months in the freezer.

Reheating Instructions

To reheat, you have a few options. For the microwave, place a pancake on a plate. Heat it for about 30 seconds. If you prefer the stovetop, warm a skillet on low heat. Cook each pancake for about 1-2 minutes on each side. This keeps them soft and tasty.

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats. Quick oats will blend easily. They may make the pancakes a bit softer. If you prefer a heartier texture, stick with rolled oats.

Are these pancakes suitable for meal prep?

These pancakes work great for meal prep! You can make a big batch. Store them in the fridge or freezer. Just reheat them in the toaster or microwave when ready to eat.

How do I know when the pancakes are done cooking?

Look for bubbles on the surface of the pancakes. When you see bubbles, it’s time to flip them. Cook until both sides are golden brown. That’s when they are done!

We explored how to make delicious pancakes using simple ingredients and clear steps. You learned about ingredient choices and tasty substitutes. The cooking tips help you store leftovers and serve pancakes perfectly. Variations allow for fruity, gluten-free, or vegan options tailored to your taste. As you cook, remember to check for doneness and enjoy your meal prep success! Making pancakes at home can be easy and fun, so keep experimenting with flavors!

- 2 ripe bananas, peeled - 1 cup rolled oats - 1 cup milk (your choice of dairy or non-dairy) - 2 large eggs - 2 tablespoons honey or maple syrup - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - A pinch of salt - Coconut oil or butter I choose ripe bananas for natural sweetness and moisture. They add great flavor and help bind the pancakes. Rolled oats are my go-to for a hearty base. They give the pancakes a nice texture and make them filling. I like to use milk for creamy batter. You can pick dairy or non-dairy options like almond or oat milk. The eggs add protein and help the pancakes rise. Honey or maple syrup gives a touch of sweetness. Vanilla extract boosts the flavor of the pancakes. Baking powder is key to making them fluffy. Ground cinnamon adds a warm flavor, making each bite cozy. A pinch of salt enhances the sweetness and balances flavors. Lastly, coconut oil or butter greases the pan and adds richness. If you don’t have ripe bananas, you can use applesauce. It brings a similar moisture and sweetness. For oats, quick oats can work but may change the texture. If you’re out of milk, water or yogurt can be alternatives. You can skip eggs by using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). For sweetness, agave syrup is another great option. To start, gather all your ingredients. You need: - 2 ripe bananas, peeled - 1 cup rolled oats - 1 cup milk (your choice of dairy or non-dairy) - 2 large eggs - 2 tablespoons honey or maple syrup - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - A pinch of salt Put the bananas, oats, milk, eggs, honey, vanilla, baking powder, cinnamon, and salt in a blender. Blend on high speed until the mix is smooth and creamy. Make sure everything is well mixed. This step is key to getting the perfect pancake batter. After blending, let the batter rest for about 5 minutes. This helps the oats soak up some liquid. The batter will thicken, making your pancakes fluffy. Resting is important, so don’t skip this step. It makes a big difference in texture. Now, heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to the pan. This prevents the pancakes from sticking. For each pancake, pour about 1/4 cup of batter into the skillet. Cook for 2-3 minutes. You’ll see bubbles forming on the surface when it’s time to flip. Carefully flip the pancakes using a spatula. Cook for another 2-3 minutes until golden brown. Continue this process with the remaining batter. Add more oil or butter as needed to keep everything from sticking. Serve the pancakes warm. You can top them with fresh fruits, nuts, or a drizzle of honey or syrup for extra sweetness. Enjoy your delicious banana oatmeal blender pancakes! Store leftover batter in a sealed container. Keep it in the fridge for up to two days. Before using, stir it gently. The oats may thicken, so you might add a bit of milk. To make fluffier pancakes, let the batter rest for five minutes. This helps the oats soak up liquid. The baking powder also adds lift, so ensure it's fresh. You can also try separating the eggs. Whip the egg whites and fold them in for extra fluff. Serve these pancakes warm for the best taste. Top with fresh fruits like berries or banana slices. Add nuts for crunch and honey or maple syrup for sweetness. You can also sprinkle with cinnamon for extra flavor. {{image_4}} You can change up the taste of your pancakes by adding fruits and nuts. Berries, such as blueberries or strawberries, mix well with the batter. Chopped nuts, like walnuts or pecans, add a nice crunch. Just fold them into the batter gently before cooking. This extra touch makes your pancakes even more fun and tasty. If you need gluten-free pancakes, you can easily adapt this recipe. Use gluten-free oats instead of rolled oats. This small swap keeps the texture while making them safe for a gluten-free diet. Check the labels when you buy oats to ensure they are certified gluten-free. Now you can enjoy these pancakes without worry! For a vegan twist, replace the eggs and milk. Use flax eggs made from ground flaxseed and water. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For the milk, choose almond, soy, or oat milk. These simple swaps keep your pancakes delicious and friendly for a vegan diet. Enjoy your fluffy pancakes, guilt-free! You can keep leftover pancakes in the fridge. Place them in an airtight container. They stay fresh for about 3 days. When you're ready to eat, just take them out. Freezing the pancakes is a great option too. Let them cool completely first. Then, stack them with parchment paper in between. Place them in a freezer-safe bag or container. They can last up to 2 months in the freezer. To reheat, you have a few options. For the microwave, place a pancake on a plate. Heat it for about 30 seconds. If you prefer the stovetop, warm a skillet on low heat. Cook each pancake for about 1-2 minutes on each side. This keeps them soft and tasty. Yes, you can use quick oats. Quick oats will blend easily. They may make the pancakes a bit softer. If you prefer a heartier texture, stick with rolled oats. These pancakes work great for meal prep! You can make a big batch. Store them in the fridge or freezer. Just reheat them in the toaster or microwave when ready to eat. Look for bubbles on the surface of the pancakes. When you see bubbles, it’s time to flip them. Cook until both sides are golden brown. That’s when they are done! We explored how to make delicious pancakes using simple ingredients and clear steps. You learned about ingredient choices and tasty substitutes. The cooking tips help you store leftovers and serve pancakes perfectly. Variations allow for fruity, gluten-free, or vegan options tailored to your taste. As you cook, remember to check for doneness and enjoy your meal prep success! Making pancakes at home can be easy and fun, so keep experimenting with flavors!

Banana Oatmeal Blender Pancakes

Starting your day with delicious Banana Oatmeal Blender Pancakes is a breeze! This easy recipe combines ripe bananas, rolled oats, and the goodness of milk for a nutritious breakfast. Simply blend, cook, and enjoy fluffy pancakes in no time. Perfect for a quick family meal or weekend brunch, these pancakes are not only tasty but also wholesome. Click through for full instructions and elevate your breakfast game today!
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Ingredients
  

2 ripe bananas, peeled

1 cup rolled oats

1 cup milk (your choice of dairy or non-dairy)

2 large eggs

2 tablespoons honey or maple syrup (for sweetness)

1 teaspoon vanilla extract

1 teaspoon baking powder (to help pancakes rise)

1/2 teaspoon ground cinnamon (for warmth and flavor)

A pinch of salt (to enhance sweetness)

Coconut oil or butter (for cooking)

Instructions
 

In a blender, combine the peeled ripe bananas, rolled oats, milk, large eggs, honey (or maple syrup), vanilla extract, baking powder, ground cinnamon, and a pinch of salt. Blend the mixture on high speed until it reaches a smooth and creamy consistency, ensuring all ingredients are well incorporated.

    Allow the batter to rest for approximately 5 minutes. This will help the oats absorb some liquid and thicken the mixture slightly, creating fluffier pancakes.

      Preheat a non-stick skillet or griddle over medium heat. Once hot, add a small amount of coconut oil or butter to lightly grease the cooking surface, ensuring even cooking.

        For each pancake, pour about 1/4 cup of the batter onto the hot skillet. Cook the pancakes for about 2-3 minutes, or until you see bubbles forming on the surface, indicating they are ready to flip.

          Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the opposite side, or until they are beautifully golden brown.

            Continue the cooking process with the remaining batter, adding more coconut oil or butter to the skillet as needed to prevent sticking and achieve that perfect golden color.

              Serve the pancakes warm off the skillet. Top with an array of fresh fruits like berries or sliced bananas, a sprinkle of nuts for crunch, and a drizzle of honey or maple syrup for extra sweetness, if desired.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

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