Banana Oat Pancakes (Blender, Healthy + Vegan)

Banana oat pancakes made in a blender, healthy vegan pancake recipe

4.90 from 38 votes

These banana oat pancakes are fluffy, naturally sweetened, and made right in the blender with oats and peanut butter. They’re hearty, filling banana oatmeal pancakes that are perfect when you want a healthier breakfast that still tastes like a treat.

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 8 pancakes (depending on how big or small you make them))

Author: Sam Turnbull

Ingredients

2 medium bananas (9.2 oz/ 260 g total when peeled)
1 cup oats (old-fashioned, 1-minute oats, or instant) (gluten-free if preferred)
¾ cup plant-based milk (such as oat or soy)
¼ cup natural peanut butter
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)
¼ teaspoon salt
½ cup all-purpose flour (or sub whole wheat pastry flour or a gluten-free all purpose flour blend)
oil for cooking

US Customary - Metric

Instructions

To a blender add the banana, oats, plant-based milk, peanut butter, baking powder, vanilla, cinnamon, and salt. Blend until smooth (it's ok if there are still little bits of oats).
Now add the all-purpose flour and mix in to make a thick batter. Set aside.
Heat a nonstick pan or griddle over medium-low heat and lightly brush with a bit of oil. Use a ⅓ cup measuring cup to scoop the batter onto the pan, gently spreading it into a round shape using the side of the measuring cup. Cook slowly until the edges of the pancake look dry and a few large bubbles appear. Flip the pancake with a spatula and continue cooking until golden on both sides. Repeat the process with the remaining batter.
Note: You can make the pancakes bigger or smaller than the ⅓ cup measure if desired.
Serve warm with any toppings of choice such as vegan butter, maple syrup, berries, peanut butter or fruit.
Note: I love making a big batch of these and storing them in the fridge for up to 5 - 7 days. When ready to eat, just pop one in the toaster to reheat! (See recipe notes for freezing instructions).

Notes

Oats: If you would like to use oat flour instead of whole oats, then use 3.4 oz/ 96 g oat flour (instead of 1 cup oats). You still need the all-purpose flour.

Peanut butter substitute: feel free to your favorite nut or seed butter such as cashew butter, almond butter, or sunflower seed butter.

Freezing pancakes: to freeze pancakes, let them cool, separate them with parchment paper, and then store in a freezer bag or air-tight container and freeze. When ready to eat, reheat in the microwave or toaster.

Add-ins: If you want add-ins like vegan chocolate chips, blueberries, walnuts, shredded coconut or chopped banana. Stir in a handful of your chosen add-in into the pancake batter just before cooking.

Keep pancakes warm while cooking the rest: preheat your oven to 200°F or 93°C and place a baking sheet or oven-safe dish inside. As you cook each batch of pancakes, transfer them to the preheated oven.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/banana-oat-pancakes/

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