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.
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!
- 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.