You can make delicious and nourishing pancakes without flour or bananas FAST in the blender. Try this recipe for a hearty and healthy start to your day!
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Why This Recipe Works
- Nutrient-dense - Oatmeal is a powerful ingredient, especially at breakfast. Full of fiber, whole grains, and even protein– oats make these flourless pancakes filling and so satisfying.
- Adapts to what you have on hand - I’m all about using the ingredients you have to make the healthiest and most delicious recipe you can. So while other pancake recipes, like my strawberry and banana pancakes, use flour (and bananas), this recipe comes together quickly in one dish making use of other ingredients you may have on hand.
- Can be gluten-free - Plus if you’re not into bananas, have celiac disease or a gluten sensitivity, this recipe can adapt to your needs as gluten-free pancakes (see variation notes below).
- Quick and easy to make - Did I mention that you only need 10 minutes to make this healthy pancake recipe? And you’ll only dirty one bowl. That might be my favorite part.
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Oatmeal - Rolled oats, old-fashioned oats, or quick oats all work fine in this recipe. Avoid steel-cut oats.
- Plain Greek yogurt - Plain greek yogurt works well to add moisture and tang. If you only have flavored yogurt, that would work too!
- Applesauce - I prefer unsweetened plain, but any type will do.
- Baking powder
- Milk - I used soy, but any dairy or plant milk including almond milk or oat milk will work.
- Maple syrup
- Vanilla extract
- Oil - Use a light-tasting oil like avocado oil or light olive oil. You could also use melted coconut oil or vegetable oil
See recipe card for quantities.
🥣 Step by Step Instructions
Add all ingredients into a high-powered blender. Blend until smooth.
Heat a griddle or large non-stick skillet over medium-low heat and spray with oil. Scoop a quarter of a cup of batter onto the pan. The batter will be thicker than the batter of regular pancakes. You can smooth it out some if needed.
Cook for 3-5 minutes or until the bottom side is browned and the top is bubbly and almost set. Flip and cook for an additional couple of minutes. Repeat with the remaining batter.
HINT: If you let the batter rest too long, it may thicken up too much (almost to a glue-like consistency). If this happens, just add 1-2 tablespoons more of milk, and give it another quick whirl in the blender.
🛍Substitutions and Variations
- Vegan Option - instead of an egg, make a flax egg to use in the pancake mix. Flax eggs are simple and quick to make. You can replace one large egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting the mixture sit for 5 minutes before adding it to the pancake batter.
- Make it Gluten Free - use certified gluten-free oats to be completely safe for a gluten-free diet.
- Mix it up - add fresh fruit, chocolate chips, shredded coconut, or any other add-ins by either stirring it into the blended batter or placing it on top of the batter immediately after pouring it onto the griddle.
- Add banana - If you want flourless banana pancakes because you just love that banana flavor- you can add that too. Slice and dice one large banana and either stir it gently into the batter or sprinkle it on top of the batter immediately after you pour it onto the griddle.
While these pancakes are delicious topped with only a drizzle of maple syrup, here are some other ideas to make your pancake breakfast a little more epic.
- Vegan butter
- Frozen and thawed berries
- Whipped cream
- Peanut butter or almond butter
For a blender, use any high-powered blender. I used my ninja blender. The batch is almost too big for the personal size, but I’ve managed to fit it all in. I’d recommend using a regular, 40-72 ounce blender cup for this. You can also use a food processor.
You can use a griddle to make many at once, or a large skillet on the stove.
📦 How to Store It
The batter will not keep for longer than 10 minutes without thickening up drastically. If you do store it longer you’ll want to add more milk and re-blend the batter.
The pancakes will keep in the refrigerator for 2-3 days, but any longer than that you’ll want to freeze them.
A great way to freeze pancakes is to lay them in a single layer on a baking sheet on a piece of parchment paper or a silicone baking mat and place them in the freezer for 2 hours. Once frozen, remove from the pan and place in an airtight container for up to 3 months. This way, each time you want one you can just reach in the freezer and easily grab one at a time.
It’s a great idea to make a double batch and freeze them for easy weekday breakfasts!
To reheat the pancakes: Remove from the freezer and place in the toaster or toaster oven until heated through and slightly crisped up.
♻️ Make it Sustainable
Freeze applesauce - If you often use applesauce in baking, you can prepare some ahead of time to make sure you always have it on hand. Add ¼ cup portions to silicone muffin liners and freeze. Once frozen, pop out and store in a freezer-safe bag for up to 6 months. When you need applesauce for baking, just take out what you need and let it thaw.
Did you make this recipe? Leave a ⭐️ rating below!Print
The Best Blender Pancakes (without flour or bananas!)
These oatmeal blender pancakes are made without bananas or flour for a healthy, filling, and delicious breakfast on the table FAST! Try the gluten free and vegan options to make this recipe fit your exact needs.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Cuisine: American
- 2 cups oatmeal
- ½ cup plain greek yogurt
- ½ cup unsweetened almond milk (or any dairy or plant milk)
- ¼ cup applesauce
- 1 egg
- 2 tablespoons maple syrup
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Add all ingredients into a high-powered blender or food processor. Blend until smooth.
- Heat a griddle or large non-stick skillet over medium-low heat and spray with oil. Scoop a quarter of a cup of batter onto the pan. The batter will be thicker than the batter of regular pancakes. You can smooth it out some if needed.
- Cook for 3-5 minutes or until the bottom side is browned and the top is bubbly and almost set. Flip and cook for an additional couple of minutes. Repeat with the remaining batter.
Vegan Option - instead of an egg, make a flax egg to use in the pancake mix. Flax eggs are simple and quick to make. You can replace one large egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting the mixture sit for 5 minutes before adding it to the pancake batter.
Make it Gluten Free - use certified gluten-free oats to be completely safe for a gluten-free diet.
- Calories: 160
- Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
Keywords: Pancakes, vegetarian
If you made this recipe and love it-- Don't forget to leave a ⭐️STAR RATING along with comments on what worked, what didn't, and any adaptations that made this uniquely yours!