These Banana Oat Pancakes are made easily in a blender with a combination of rolled oats and whole wheat flour! They are easy to make and SO delicious!
kid friendly, vegan, nut free
Hello fellow pancake lovers!
I'll tell you a secret... as a kid, I didn't like pancakes.... I. KNOW. Who doesn't like pancakes?? But don't you worry! I've been a professional pancake eater for over 3 years now, when the heavens suddenly opened and I realized that pancakes are basically having cake for breakfast... right? I mean, that's what my kids seem to think at least!
This is my go to pancake recipe. I've got two toddlers who just LOVE to help... which doesn't actually always include much of the "helping" part, if you know what I mean. This recipe makes it super easy to include my helpers 'cause you literally dump everything into a blender, pour it out and cook! I'm not sure I'll ever go back to regular mixing bowls after this.
The Key to Fluffy Pancakes
The trick to really getting some fluffy pancakes here is patience. I'll admit, I tend to struggle with that these days but the wait really does pay off. If you let your batter sit untouched for around 10 minutes before cooking you'll be eating fluffy little clouds for breakfast. If you're impatient, they'll still be good, you just won't maximize the fluff power these pancakes can pack.
My kiddos LOVE pancakes. They could (and sometimes do) eat them everyday. While these pancakes are still... well pancakes, I feel better knowing they're made with whole ingredients over a store bought mix. One of the key wholesome ingredients here is rolled oats. We blend them on their own before adding anything else to create a flour! If you like your pancakes to be smooth and lack different textures, then more blending is better. Picture actual flour consistency. However, I actually favor this recipe with the added texture of the oats. So I blend my oats for about 20 seconds to get a texture like this
Any oat texture you end up with will give you positive pancake results. Don't you worry!
The rest is easy peasy! Toss all the ingredients in and cook 'em up! Add chocolate chips or don't. In my home, my pancake offering will not be accepted without them.
Wanna know my chocolate chip trick??
When you add your chocolate chips to your pancakes, tap them down with your spatula. This gives the pancakes time to rise over them a bit so that you don't end up with a chocolatey mess on your pan and the chocolate chips stay in their rightful place... right in the middle of those delightful pancakes.
I hope you give these pillowy pancakes a try and that you enjoy them as much as we do!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Banana Oat Pancakes
- 1 cup rolled oats
- 1 medium banana ripe
- ¾ cup whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoon maple syrup
- 1 cup plant based milk of choice
- 1 tablespoon ground flax seed
- ½ teaspoon cinnamon optional add in
- dairy free chocolate chips optional
- Add oats to blender and blend for a few seconds until oats start to resemble a flour. (Does not have to be a fine flour, chunks are fine! The finer your oats are blended, the smoother your batter and pancakes will be. But we enjoy ours with the texture of the oats)
- Add the rest of the ingredients to the blender (except chocolate chips) and blend until fully combined. Batter will be thick.
- Let batter rest for at least 10 minutes to maximize fluffiness of pancakes
- Warm non-stick skillet to medium heat. Lightly spray, oil or butter pan if needed. Pour about ¼ cup batter for each pancake and smooth to a small circle as desired. (Top with chocolate chips now, if using)
- Cook on medium for about 4 minutes, until the bottoms are golden brown, then flip and cook 2 minutes more. Top as desired and enjoy!
- These pancakes store well for up to 5 days in the fridge.
- All purpose flour will work well in place of whole wheat