Banana Oat Blender Pancakes

Making pancakes has never been easier than these clean-eating Banana Oat Blender Pancakes. Flour is replaced by oats, making them super healthy, and they go great with so many toppings!

Making pancakes has never been easier than these clean-eating Banana Oat Blender Pancakes. Flour is replaced by oats, making them super healthy, and they go great with so many toppings!

The other day, I was in the kitchen with Jordan, my 10 year old, and I said I felt like having pancakes. She quickly ran to the pantry and sadly announced, “we don’t have any pancake mix”.

I realized this was a teaching moment to show her how you don’t need pancake mix to make pancakes. Heck, you don’t even need flour! So, I grabbed some rolled oats, full fat plain Greek yogurt, unsweetened almond milk, a banana, and a few other super simple ingredients, and my blender.

Jordan was super confused. Why did I need a blender for pancakes?  Then, I added the ingredients into the blender, blended it, and started making BLENDER PANCAKES.

“Wow,” she said.  Yep: Wow!

And then we enjoyed some tasty banana oat blender pancakes.

Overhead view of the blender filled with the ingredients for how to make easy banana oat blender pancakes, including the banana, cinnamon, baking powder, rolled oats, and milk.

What Are Oat Flour Pancakes?

One of the absolute coolest things about these easy pancakes is that they use oat flour…by blending oats!

This means we can use whole rolled oats for the base which adds fiber, protein, and other nutrients. The oat flour replaces any need for regular flour which, especially in most store-bought pancake mixes, is just bleached, highly refined all-purpose flour.

Overhead view of a blender including batter for the banana oat blender pancakes

How To Make Blender Pancakes

Using a blender to make pancakes is awesome. Not only are they super easy, but you can add all sorts of flavors you might not have originally tried because you can purée it all together.  If you don’t have a kitchen blender, you could also use a food processor.  And, shoot, if you don’t have a food processor or a blender, you could just mash everything together and just have non-blended pancakes — they’ll be pretty lumpy, but the flavors will be tasty.

To make blender pancakes, you just need a liquid, a binder, and whatever flavors you’d like to add. In these banana oat blender pancakes, I use unsweetened almond milk and full fat plain Greek yogurt for the liquid, an egg, rolled oats, and a banana for a binder, and some cinnamon and vanilla extract for flavor. I add the wet ingredients, and then the dry. It’s so easy.

In other words: All real ingredients, nothing processed.

Also: Easy.

Overhead view of a griddle that is greased with coconut oil and a spatula is flipping a cooked banana oat banana pancake to the other side to show how long to cook a pancake before flipping.


My favorite toppings for these scrumptious blender pancakes are bananas (of course!), raspberries, and pure maple syrup. Homemade chia jam is another way to get a taste of sweetness on top, without using refined sugar. Other toppings that work great with these flavorful pancakes are:

  • Almonds
  • Blackberries
  • Blueberry compote
  • All-natural peanut butter
  • Coconut flakes
  • bananas
  • raspberries
  • pure maple syrup
  • homemade chia jam

Side view of a large stack of blender oat banana pancakes, topped with fresh raspberries and bananas.


Using a plant-based yogurt instead of full fat plain Greek yogurt is the first step to making these blender pancakes suitable for a vegan diet. Then, find a substitute for the egg and you are all set.  

To make these yummy pancakes without an egg, make a chia egg. Follow these simple steps:

  1. Mix 1 tablespoon of chia seeds and 2 ½ tablespoons of water
  2. Let it sit for 5 minutes and you’ve got a chia egg that makes a perfect vegan substitute 

Or, replace the egg in the recipe with a banana. One banana equals one egg and in this case, gives the recipe even more delicious flavor!

How To Make Banana Oat Blender Pancakes Gluten-Free

If you’d like to make these blender pancakes gluten-free, you just need to use gluten-free rolled oats instead of regular oats.  Otherwise, all the other ingredients in these good-for-you pancakes fit the gluten-free profile.

Overhead view of a stack of banana oat blender pancakes that are next to sliced bananas, a glass of milk, and fresh raspberries, ready to eat.


Dustin and I and the kids love pancakes. They’re fun to make, and even more, fun to eat when you have lots of toppings. Try one of these pancake recipes for a relaxing weekend breakfast:

5 from 3 votes
Banana Oat Blender Pancakes | Making pancakes has never been easier with these banana oat blender pancakes. | A Sweet Pea Chef
Banana Oat Blender Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Making pancakes has never been easier than these clean-eating Banana Oat Blender Pancakes. Flour is replaced by oats, making them super healthy, and they go great with so many toppings!

Categories: Blender, Breakfast, Clean Eating, Food Processor, Healthy Recipe
Difficulty: Easy
Keyword: banana oat blender pancakes, blender pancakes, oatmeal blender pancakes
Servings: 10 pancakes
Calories: 69 kcal
Author: Lacey Baier
  • 1 cup rolled oats, uncooked
  • 1 banana
  • 1 egg
  • 1/2 tsp ground cinnamon
  • 1/2 cup full fat plain Greek yogurt
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp pure vanilla extract
  • 1 1/2 tsp baking powder
  • 1 tbsp coconut oil, for greasing pan
  • pure maple syrup, for topping
  • banana slices, for topping
  • fresh raspberries, for topping
  1. In a kitchen blender or food processor, add the rolled oats, banana, egg, cinnamon, full fat plain Greek yogurt, unsweetened almond milk, vanilla extract, and baking powder.

  2. Blend until completely smooth.
  3. Heat about 1 tsp. of coconut oil over medium-high heat in a

    griddle or skillet.

  4. Once the pan is hot, pour approx. 1/3 cup of the batter onto the hot pan.
  5. Cook the pancake for 2-4 minutes, until the edges begin to turn from shiny to dull and bubbled appear in the center of that pancake.
  6. Flip and cook an additional 2-3 minutes, or until golden-brown.
  7. Repeat with remaining batter.
  8. To serve, you can drizzle with some pure maple syrup and top with fresh raspberries and sliced bananas.

Recipe Video

Nutrition Facts
Banana Oat Blender Pancakes
Amount Per Serving (1 pancake)
Calories 69 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 17mg6%
Sodium 27mg1%
Potassium 152mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 31IU1%
Vitamin C 1mg1%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use regularly and highly recommend. 

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

12 thoughts on “Banana Oat Blender Pancakes

  1. Just tried these and they are absolutely delicious! I normally don’t like pancakes because they’re usually just white flour and sugar. These were excellent! Thanks for putting this out there. I might add a tiny pinch if salt next time. And I toss walnuts on mine. 🙂

  2. Made them this morning and they are fantastic! I did replace the almond milk with fat free cottage cheese because the meal plan I’m following would consider almond milk as a fat which I can only have a dinner! The cottage cheese worked great and added extra protein to the pancakes. Using the cottage cheese makes the pancakes more crepe like and I got this idea from the blintz pancake recipe in Taste of Home magazine years ago!

  3. Does anyone else find these really runny? I find myself adding more oats to make the batter thicker. Love the recipe though.

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