Banana Oat Blender Pancakes
Prep time
Cook time
Total time
These pancakes, they are hearty, while still surprisingly light and fluffy. They’re made in the blender for easy cleanup, and use basic pantry ingredients!
Recipe type: Breakfast, Brunch
Cuisine: Vegan, Gluten-Free, Sugar-Free
Serves: 8-10 pancakes (serves 1-2 people)
  • 1 cup unsweetened non-dairy milk, such as almond or soy
  • 2 teaspoons apple cider vinegar, or white vinegar
  • 1 tablespoon ground golden flax seeds
  • 2-3 tablespoons maple syrup
  • 1 tablespoon coconut oil, melted, plus more for greasing
  • 1 large ripe banana
  • 1¾ cups rolled oats
  • 1 tablespoon baking powder
  • pinch of kosher salt
  • 1 teaspoon ground cinnamon (optional)
  • Maple syrup & vegan butter for serving
  1. Preheat a large non-stick griddle or skillet over medium heat and lightly coat with coconut oil.
  2. In the jar of a blender combine the non-dairy milk, vinegar, flax seeds, and maple syrup. Blend until combined and smooth.
  3. Next, add the dry ingredients and blend until smooth and the oats are finely processed.
  4. Once the griddle is hot (but not smoking), pour about ⅓ cup of batter onto the griddle and spread lightly with the back of a spoon into a 4-inch disc. Repeat with the remaining batter.
  5. Cook until the sides are beginning to dry and the tops are beginning to bubble. Quick peak underneath should yield a nice golden brown color, 2-3 minutes. Flip the pancakes and cook another 1-2 minutes until golden on the opposite side.
  6. Serve warm topped with vegan butter and maple syrup.
Recipe by David D at