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 oat 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.Â
Since these 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! 🤗
- 1⅓ rolled old-fashioned oats, not quick cooking (use gluten-free oats if needed)
- ⅔ gluten-free all-purpose flour or unbleached all-purpose flour (or you can use additional rolled oats*)
- 4 teaspoons baking powder
- ½ teaspoon ground cinnamon, optional
- generous pinch of salt
- 2 small ripe bananas or ⅔ cup unsweetened apple sauce (plain regular or dairy-free yogurt can also be used)
- 1¼ 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
- 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 ¼ or ⅓ measuring cup. Reduce heat to medium and cook until bubbles begin to form on the pancake. Flip and continue to cook until center is done. Makes about twelve 5-inch pancakes.
**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.
You May Also Enjoy These Similar Recipes:
Vegan Buttermilk Pancakes
Cherry Chocolate Chip Pancakes
Simple Blueberry Pancakes with Blueberry Sauce
WOW these pancakes are so beautiful! Such an easy way to make them – can’t wait to try this recipe soon ♥