Bananas and home-ground oat flour make delightful, allergy-friendly pancakes that are fluffy and slightly sweet and nutty. Blend up a batch of Banana Oat Blender Pancakes for breakfast or brunch!
When I began stepping away from white flour, the first thing that quickly disappeared from the menu were pancakes. Which was a total bummer, because I love pancakes for dinner. A stack of pancakes with a side of veggie sausages is, to me, a decadent dinner that makes me feel like I’m getting away with something a tiny bit naughty, but without the unhealthy deep sugar dive of, say, red velvet cake, for dinner (wink-wink).
Whole wheat flour – as much as I enjoy it in bread – is just too heavy, in any ratio (imo), for light and fluffy pancakes. Gluten-free mixes … no, thanks.
But, I’ve been on an oat flour crush lately, and trying them out in pancakes was an obvious choice, after cravings for pancakes mysteriously returned this winter after years’ (plural) absence. The banana part came unexpectedly while plowing through a batch of banana nice cream, which, in its soft-serve state, reminded me of … pancake batter.
The extra ripe bananas I had leftover suddenly had purpose.
Quick rolled oats grind up beautifully into flour. I also add flaxseed, dates, vanilla, and a touch of nutmeg, which, I think, subtly mutes the banana flavor into a lovely, balanced, sweet and nutty mixture.
I love how everything whips up for the banana oat pancakes right in the blender. As you can see, I have a Nutribullet, which works great. I particularly appreciate its two-piece construction here, as it makes cleanup loads easier. I would expect the same performance from a Vitamix, Blendtec, and Ninja. If you have a regular-powered blender, I might opt for the food processor instead (although note that I haven’t yet tested this batter in a food processor): the batter is quite sticky.
I add baking powder for extra fluffy pancakes, but, several test batches where I forgot the baking powder showed that the blender pancakes still rise nicely without it (just not as puffily), so if for some reason you need to leave it out, you’ll be a-okay here.
I think cinnamon would also be a lovely seasoning for banana oat blender pancakes, but I’m so infatuated with the nutmeg that I never got around to testing the cinnamon.
This recipe makes about eight 4″ pancakes, plus a little leftover, depending on evenly you scooped out your 1/4 cup of batter per pancake.
With my leftover batter from this photo shoot, I made mini banana oat blender pancakes and then sandwiched them around a veggie sausage patty. Sooooo good! The butter shown in the photos, btw, is the sublime creation of Miyoko. I could eat her cultured vegan butter with spoon. You can order it online, but I get mine from Whole Foods.
- 1 1/2 rounded cup uncooked rolled oats
- 2 ripe bananas sliced
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- a few grates fresh nutmeg
- 1 cup dairy-free milk pea protein milk (Ripple) or soy milk or cashew milk (if not allergic)
- 1 tablespoon flaxseed
- 1 tablespoon chopped dates
- 1/4 teaspoon salt
Grind the oat flour and flaxseed to a fine consistency in a high speed blender. Add the remaining ingredients, and blend into a thick batter.
Preheat non-stick pan or griddle over medium heat. When water flicked on to the surface sizzles, the pan is ready.
Pour a scant 1/4 cup of batter onto the pan for each pancake (you should get 8). Let cook for 2 to 3 minutes. The pancakes are ready to flip when the edges and surface looks dry (it doesn't bubble like regular batter). Use a thin spatula to quickly slide under the pancake, and lift and flip. Cook 2 minutes more. Depending on the size of your griddle, you might have to cook them in batches. Serve immediately.