Blender Banana Pancakes – This easy pancake recipe is made entirely in the blender with accessible ingredients. No added sugar or oil, and no milk or flour needed!
Breakfast can be a really mishmash of tastes around here.
The girls and I often want smoothies or toast with yogurt or eggs.
My husband and son are partial to pancakes, but my hubby often finds making them a chore. That’s one of many reasons I created this easy blender pancake recipe!
What ingredients are in blender pancakes?
I wanted to make these as absolutely simple as possible, without the use of many extras, including milk.
This recipe comes together in about five minutes flat, as everything just gets tossed into a blender!
In addition to the obvious banana, I’ve included oats, eggs, baking soda, salt, and water. NO milk needed!
As Mickie grows, it’s interesting to see her tastes, and she gives these a big thumbs up!
This recipe is actually a hit with everyone in the house, so I knew it’d make a great addition to the blog.
Ideas to change the flavor
If you’re feeling a little fancy, try adding a capful of vanilla or some cinnamon to the mix!
As we get into the Fall season, a little pumpkin spice might be nice too.
Other pancake recipes you might enjoy:
Sugar-Free Oatmeal Pancakes
Easy Buckwheat Pancakes
Honey Teff Pancakes (made with 100% teff flour)
Try topping these with a big dollop of my Peanut Butter ‘Frosting’ for a filling and protein-filled breakfast!
Blender Banana Pancakes
Ingredients
- 2 large ripe bananas
- 2 large eggs
- 1/2 cup water
- 1/4 tsp sea salt
- 1 1/2 cups rolled oats
- 1 tsp baking soda
- 2 tsp apple cider vinegar
Instructions
- Place a large, non-stick skillet on the stove over medium low heat.
- Add the ingredients into a high speed blender in order as listed (bananas first, then eggs, water, etc.). Don't add the vinegar yet.
- Blend everything until smooth for about 10-20 seconds.
- At the end of blending, add in the vinegar and briefly blend the mix again (about five seconds), just to incorporate it.
- Add a pat of butter to your pan and let it melt.
- When you see tiny bubbles begin to form in the butter, begin adding the batter into the pan.
- Cook the 'cakes until you see bubbles form on the surface.
- Carefully flip the pancakes over. Go slow to determine if they are going to hold together.
- Cook the opposite side for 15-30 seconds or until cooked through.
- Place the pancakes onto a plate and repeat the process with the remaining batter.
- Top as desired and enjoy!
Notes
Nutrition
Notes:
I always make pancakes in a non-stick skillet.
Some of the items I use to make this recipe include:
Natalie says
I love these pancakes!
So good!
Nancy says
I just found your site this morning and already making oatmeal pancakes and buckwheat pancakes . I tweeked buckwheat recipe for husband, who likes very thin pancakes. I left out baking soda, and used applesauce instead of egg, and used unsweetened vanilla almond milk plus apple cider vinegar, and added water to make batter thin. Turned out great. Thank you for the well-planned site!