Banana oat pancakes made in the blender are my go-to on weekend mornings. Made in just seconds in the blender with just 4 ingredients: oats, flour, bananas, and eggs. They’re full of nutrition and have enough ‘staying power’ to keep you full until lunch.
I partnered with ALDI to bring you these incredible banana oat pancakes. I absolutely love shopping at ALDI for the low prices, high quality, and total ease of shopping. I found all of the ingredients for these pancakes (and so many other grocery staples) in just minutes, so I could get back home and cook with my kids.
I have fully mastered one-armed recipes. All of the parents out there who do the majority of the cooking in their house know what I mean. The type of recipe you can make with a baby on your hip. Or, the type of recipe you can have a kid help with—one hand to help guide their hands to dump the ingredients into the bowl, not the floor. And, one hand to keep them from falling off the step stool while they ‘help’ you cook.
I’ve been making these banana oat pancakes since my kids were very young. They started out as a simple baby-led weaning pancake that I could make for my son. The original method was just one mashed banana, one egg, and a sprinkling of oat flour until it came together into a batter.
However, as my kids got older, they still loved them, but I think they could use an update. These are the current version we make in our house, and everyone loves them.
-mini chocolate chips. Sprinkle them on the raw side of the pancake just before you flip it to cook the second side.
-vanilla or almond extract.
-thinly sliced almond or finely chopped walnuts. The almond version is great with almond extract, and the walnuts give the pancakes a decidedly banana bread flavor. Both are scrumptious!
The recipe has evolved slightly: we’re using a bit of regular flour to lighten it up. When pancakes are made with all oat flour, they’re a bit too dense. We love the staying power of the oats because they fill us up until lunch time, but for a lighter fluffier pancakes, we now cut the oats with regular flour.
I picked up everything to make these pancakes at ALDI. I love shopping at ALDI for their affordable prices on baking staples. My pantry is always stocked with Baker’s Corner All Purpose Flour and Millville Old Fashioned Oats, and my fridge always has Simply Nature Organic Cage Free Brown Eggs and bananas. Wait, do you keep your bananas in the fridge? Once they’re ripe, I keep them in the fridge for a longer shelf life.
Rolled Oats. This recipe uses old-fashioned rolled oats, not quick oats or steel-cut oats. Just regular flat oats. We’re using the blender to make a flour out of them.
Eggs. Two large eggs.
Bananas. The riper that your bananas are, the sweeter these pancakes will be. Anywhere from a few brown spots to fully black bananas will work for this recipe. You can even use bananas that you have frozen and defrosted.
For serving: pats of salted butter for serving and cooking, maple syrup, and fresh berries, of course!
How to make banana oat pancakes:
- First: gather the ingredients: oats, flour, eggs and bananas. We’re using a high-speed blender to grind up the oats first.
- Place the oats in the blender, and blend for about 30 seconds to make oat flour.
- Next, add flour, and blend again.
- Add the eggs and bananas to the to the blender.
- Pulse the blender until the mixture comes together into a thick batter.
- To cook, you can use a nonstick skillet, cooking spray for extra butter. I prefer to cook my pancakes in a generous amount of butter, but you have options if you’re watching your calories! Use a 1/3 cup scoop to dollop the batter in the center of the pan. To make perfectly circular pancakes, pour the batter straight down and let it naturally fan out into a circle shape.
- Cook the panaceas on the first side for 3-5 minutes, and then flip and cook the other side.
- Serve with pats of butter, maple syrup, and fresh berries.
How to make banana oat pancakes without a blender:
I hear you: your blender is in the dishwasher, it’s too noisy or you don’t have one. It’s okay! You can grind oats in a coffee bean grinder, or you can buy oat flour that is already ground up. You can also use a food processor to grind up the oats. Then, place the ground up oats, flour, eggs, and bananas in a bowl, and mash to combine. Proceed as directed.
How to store leftover banana oat pancakes:
If you’ll eat the rest of the batch the next day, just store them in the fridge, tightly wrapped until the next day. They will keep up to 4 days in the fridge. For a larger batch, read on for freezer instructions.
How to freeze banana oat pancakes:
Sometimes, I make a triple batch of these pancakes and freeze them for busy school mornings with the kids. To do this, I let the pancakes cool on a wire rack completely, and then I place them in the freezer, not touching, on a flat surface. Once they’re completely frozen, then I stack them in storage bags. To reheat, place the in the microwave for 20 seconds, flip, and repeat for another 20 seconds.
Other pancake recipes you would like:
- 1/2 cup Millville Rolled Oats
- 1/2 cup Baker’s Corner All-Purpose Flour
- 2 large Simply Nature Organic Cage Free Brown Eggs
- 2 ripe bananas
- For serving: butter, maple syrup, fresh berries
- Gather the ingredients, and have a blender ready. If you don’t have a blender, scroll up for blender-free directions.
- First, place the oats in the blender.
- Pulse the oats until finely ground, and then add the flour, and pulse again to combine.
- Add the eggs and bananas to the blender.
- Puree until a smooth batter forms.
- To cook, use a nonstick skillet, cooking spray, or plenty of butter—it’s your choice! Add 1/3 cup of the batter to the pan and cook on the first side until golden brown. Repeat with as much batter as you can fit in your skillet.
- Flip and then cook the second side. Repeat with remaining batter. Serve with maple syrup, butter and fresh berries.
Rolled Oats: This recipe uses old-fashioned rolled oats, not quick oats or steel-cut oats. Just regular flat oats. We’re using the blender to make a flour out of them.
Bananas: The riper that your bananas are, the sweeter these pancakes will be. Anywhere from a few brown spots to fully black bananas will work for this recipe. You can even use bananas that you have frozen and defrosted.
Amount Per Serving: Calories: 441Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 108mgSodium: 86mgCarbohydrates: 79gFiber: 9gSugar: 25gProtein: 11g