These easy pancakes are fluffy, hearty, and delicious! They can be quickly whipped up in a blender and are made with wholesome ingredients. They’re vegan friendly and free of gluten, dairy, and refined sugar.
These easy blender pancakes was one of the first recipes I posted to Instagram way before I started the blog. They’ve been a staple in our house for years, especially when I’m craving something hearty and healthy, or if I’m feeling particularly lazy and don’t feel like making a big mess. I love that you just throw everything into a blender and press a button. I usually just pour the batter straight from the blender into the pan to save even more dishes, but I’ll use a measuring cup if I’m trying to make them even and pretty.
Although there are no shortage of pancake recipes on this site, (🙈#sorrynotsorry) I think these are definitely worth a try. Since they’re made with oats, they’re very filling and hearty, and did I mention the easy clean up?! We like to add in either banana or apple sauce to help flavor and sweeten the batter, but if you’re not a big fruit person, I’m sure you could easily omit it and just add a little extra milk.
Since these blender pancakes are primarily made with oats, they are a little more dense than the ones made with regular flour. I add in a little gf all-purpose flour into the batter though, to help give it a fluffier texture and I find an egg helps even more, although I rarely add one. If you like oatmeal, as I do, then I think you’ll like the texture and flavor the oats give these. Just top with some fresh fruit and enjoy!
Remember to tag me on Instagram or Facebook if you make these pancakes! Love seeing your recreations! 🤗
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Easy Blender Pancakes
- Total Time: 20 mins
- Yield: 12 pancakes 1x
Description
These easy pancakes are fluffy, hearty, and delicious! They can be quickly whipped up in a blender and are made with wholesome ingredients. They’re vegan friendly and free of gluten, dairy, and refined sugar.
Ingredients
- 1 1/3 rolled old-fashioned oats, not quick cooking (use gluten-free oats if needed)
- 2/3 gluten-free all-purpose flour or unbleached all-purpose flour (or you can use additional rolled oats*)
- 4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon, optional
- generous pinch of salt
- 2 small ripe bananas or 2/3 cup unsweetened apple sauce (plain regular or dairy-free yogurt can also be used)
- 1 1/4 cup milk of choice or water
- 1 large egg**, optional but not necessary (just omit if egg-free)
- 2–3 tablespoons maple syrup or other sweetener of choice
- avocado or coconut oil, for pan
- maple syrup, fresh fruit, coconut whipped cream, and cacao nibs/grated chocolate for topping
Instructions
- Add everything to blender and blend until smooth, about 30-60 seconds. Let batter rest for 3–5 minutes to thicken.
- Lightly grease a non-stick pan and place over medium-high heat. When pan is hot, pour pancake batter into pan using a 1/4 or 1/3 measuring cup. Reduce heat to medium and cook until bubbles begin to form on the pancake. Flip and continue to cook until center is fully cooked.
- If your pancakes are cooking more quickly on the outside than the inside, you can cover the pan with a lid and reduce the heat to medium-low.
- Makes about twelve 5-inch pancakes.
Notes
*You can use additional rolled oats instead of the flour, but more milk/water may be needed.
**Adding an egg helps gluten-free pancakes not be so dense, but they work fine without it. The pancakes pictured are made without an egg.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: breakfast, gluten free, vegan
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Simple Blueberry Pancakes with Blueberry Sauce
Hey, friends! I know it has been a while since my last post. Shortly before taking a break from blogging, 
It was so refreshing to be totally free from work obligations. The holiday season is the busiest time of year for food bloggers and I’m usually so consumed with creating recipes, that I seldom get to fully enjoy the season myself. I can’t even begin to describe how wonderful it was just to be a wife and mom for Thanksgiving and Christmas. I loved getting to spend lots of quality time with my family and I’m sure they enjoyed getting to eat food right away, instead of me having to run and take pictures of it beforehand.
During this break from social media, I thought a lot about what I want to do in the future. Do I go back to blogging or do I quit and do something else. What I’ve realized, is that sharing recipes makes me happy. It’s the reason I started several years ago and why I plan to get back to it now that I’m feeling better. It has also shown me the importance of being authentic. I don’t want to waste time pretending everything is hunky-dory when it’s not. I’d rather connect with real people by being open and honest. Hopefully this inspires you to do the same. 🙂
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Fast forward several years and I’m happy to say I think we’ve finally gotten the hang of this homeschooling thing! 😂 The transition was a challenge for us all, to say the least, but we worked hard, persevered, and now the kids are doing very well, even honor roll students! 
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, raisins, or other dried fruit**
or other seed/nut**
, honey, or other liquid sweetener
This summer just flew by. We didn’t go anywhere or do anything extraordinary. As a matter of fact, it was quite the contrary. It’s been a very relaxing, yet busy, past few months. Since we homeschool and are typically consumed with school stuff in the fall and spring, I took some time this summer to reorganize the house, do some deep cleaning, and finally set up a studio/office where I can keep all of my photography gear, dishes, backdrops, etc. 
It’s the first day of fall! I honestly was hoping to walk outside and feel a difference. Maybe some beautiful fallen leaves waiting for me on the porch or a gentle nip in the air. But, being in the south, fall seems to take its sweet time getting here. Like that one friend who’s perpetually late to everything, it seems like fall has done it again this year. It’s a humid 81 degrees and sunny with a zero percent chance of fall weather today. The slight reddish-yellow tinge on the tree’s leaves is the only sign that a change is coming.
I pour the batter by the 1/4 cupfuls onto a hot, greased pan. The batter is pretty thick so just be sure to cook them at a lower temperature so they cook well on the inside. Flip them when bubbles begin to appear around the edges.
, which I think cooks them perfectly. How I’ve managed to live this long without one, I have no clue! The next piece I’m eying is the 
for the stovetop.
I topped my pancakes with a little Earth Balance butter and some pure maple syrup. This, along with some cinnamon spiced coffee, made for a perfectly fall-ish breakfast!
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