Simple and Gluten Free: Oatmeal Banana Blender Pancakes

These quick, easy gluten free blender pancakes hit all the marks.

They’re healthy, quick, easy to customize and hold up great to batch baking and freezing.

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TIPS for this Recipe

Blend your oats dry first, for a smoother texture.

Don’t be afraid to taste your batter before you add the egg! Needs more cinnamon? Maybe a dash of nutmeg or vanilla? Go wild my friends! Add in blueberries, chocolate chips or other fun ingredients too. Don’t be afraid to mix it up.

We always use this Presto Electric Griddle. I’ve tried pancakes on the stove and they’re just never the same. We love this griddle because it heats up quickly, has cool touch handles, a drip tray, and is super easy to clean. Our pancakes always cook quick, smooth and evenly too!

Depending on the size and ripeness of your banana, you may need more or less milk. If it’s too thick, add milk. Too runny? Add a few more oats. You can start by adding only 1 1/4 cup milk, but we have found that we almost always need the full 1 1/2 cups milk.

Oats are naturally gluten free, but many oats in stores are cross contaminated in processing with gluten products. So if gluten is an actual diet restriction, make sure you are purchasing oats labelled Gluten Free, like these from Bob’s Red Mill.

And don’t forget, when you’re done, to use our amazing blender cleaning hack! Fill with hot water, a drop of dish soap, pulse a few times. And rinse! I do this daily with pancakes or smoothies. And once a week, I fully disassemble and give her a run through the dishwasher. This makes morning smoothie/pancake cleanup a breeze!

Ingredients

  • 2 cups oats
  • 1 1/2 cups milk of choice
  • 1 banana (or 1/2 cup applesauce)
  • 2 TBS honey (or sweetener of choice)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 egg

Directions

  1. Place oats in blender and mix until broken down to a powder.
  2. Add all remaining ingredients besides egg, and blend until thoroughly mixed.
  3. Add egg, and pulse until mixed in.
  4. Pour batter onto preheated, greased griddle (350 degrees), about 1/4 cup per pancake.
  5. Once air bubbles appear in batter, flip pancakes
  6. Then enjoy!

Like this recipe? Let me know in the comments!

xoxo

Amy

Original recipe adapted from Mountain Mama Cooks.

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