Recipes · Breakfast

Banana Oat Blender Pancakes

Blender pancakes from oats, banana, and eggs — no flour, no fuss, weekend-worthy.

20 mineasy3 servings$north americanVegetarianGluten-freeHigh fiber
Why it earns its place. Whole oats instead of white flour: 6 g of fiber and real staying power under the maple.

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Ingredients · 3 servings

  • 150 grolled oats
  • 2 mediumripe bananas
  • 2 largeeggs
  • 100 ggreek yogurt
  • 1.5 tspbaking powder
  • 1 tspcinnamon
  • 1 tspvanilla extract
  • 1 tbspbutter or oil — for the pan
  • 2 tspmaple syrup — per plate, to serve
  • 150 gberries — to serve

Contains: eggs, dairy. Always check labels — brands vary.

Method

  1. Blend everything except butter, syrup, and berries until smooth; rest 2 minutes to thicken.
    3 min
  2. Cook small pancakes in a lightly buttered pan — flip when bubbles hold.
    12 min
  3. Stack with berries and a measured drizzle of maple.

Nutrition per serving

340calories
13 gprotein
52 gcarbs
10 gfat
6 gfiber
3.5 gsat fat
330 mgsodium
5 gadded sugar

Editorial estimates per serving. Counts 4 different plants toward your weekly variety.

Make it yours

allergyFlax eggs work for egg-free
availabilityPlant yogurt swaps in
cultureBlueberries straight into the batter

Storage. Batter keeps overnight; cooked pancakes freeze 2 months — toaster to revive.

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