This blender oatmeal pancakes was originally going in my cookbook but as I already have another pancake recipe in my book (buckwheat raspberry) and just too many recipes, I decided to remove this one and put it on my blog instead. It’s an easy to make recipe as the batter is made in the blender – perfect for busy parents. The kids love this recipe. I hope your family will enjoy it too.
What’s in the pancakes?
Gluten-free oats (you can use rolled or quick cooking – doesn’t really matter), almond milk (you could use coconut milk as well), banana (bonus added fruit!), flax or chia seeds, vanilla, baking powder and pink salt.
I cook them with coconut oil but you could use another oil or grass-fed butter if you prefer.
How are they made?
Very simple. I simply use a blender to make the batter. Instead of using flour or oat flour, by using rolled or quick cooking oats, the oats naturally get into a flour by blending them. I use my Vitamix to make the batter. You simply put all the ingredients together and blend until smooth. You are now ready to cook.
How do I serve pancakes?
Easy. Pure maple syrup, fresh fruits and voila! You could also do fruit compote or jam but to keep it simple fruits and maple syrup is enough I find.
I hope you enjoy this recipe. The oatmeal pancakes are gluten-free and vegan, and the recipe makes 8 small pancakes. They are perfect for summer when served with berries. During fall and winter, it could also be served with warm apples or pears. If you don’t have maple syrup, you can also try honey, coconut nectar or blackstrap molasses.
Oh, and if you like to make pancakes, you may want to check this almond flour pancake recipe too!
Blender Oatmeal Pancakes
These oatmeal pancakes are very quick and easy to make. Blend all the ingredients until smooth, and cook in a warm skillet with a little coconut oil or grass-fed butter. You will get delicious, fluffy pancakes, ready to be topped with your favorite toppings.
- 2 cups gluten-free rolled oats
- 1¼ cup unsweetened almond or coconut milk
- 1 large ripe banana
- 1 tablespoon ground flaxseeds or chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- Pinch unrefined salt
- Coconut oil or organic grass-fed butter, for cooking
- Optional toppings
- Fresh fruit
- Homemade or organic jam
- Almond butter or peanut butter
- Pure maple syrup, organic honey or blackstrap molasses
Combine oats, almond milk, banana, flaxseeds, vanilla, baking powder, cinnamon and salt in a blender and blend until smooth.
Heat coconut oil or butter over medium-low heat in a large nonstick skillet or griddle.
Pour about ¼ cup of batter into the pan, trying to keep a round shape – use a spoon or spatula if needed.
Cook until the pancake has set and the edges look golden, about 1 to 2 minutes. Then, flip the pancake over and cook a few more minutes until cooked through.
Place pancakes in a plate, wipe skillet or griddle thoroughly and repeat with the rest of the batter.
Serve pancakes warm with your favorite toppings.