Jump to Recipe Print Recipe

Since my daughter was diagnosed with several food allergies last year, I’ve been on a mission to re-make some of her old favorites.  While most mornings she rotates eggs and bacon/sausage and smoothies for breakfast, sometimes a girl just wants a pile of pancakes on a Saturday morning to switch things up.  I don’t blame her! Who doesn’t love pancakes?

These simple oat pancakes whipped up in the blender are the easiest that I have found.  They don’t taste exactly like traditional fluffy pancakes, but they are close enough and my daughter really enjoys them. I always have these ingredients on hand so pancakes are never far away. Oats, eggs, banana, baking powder, vanilla, salt, and liquid of choice is all it takes.  No gums, no extra fancy starches, no special ingredients needed.  I hate over-complicated, so these work best for me.  

To reduce my workload, I often make a double batch to stock up for the week.  Then breakfast is done and I don’t have to think about it when this non-morning momma is barely functioning in the first hours of the day.  I call that a win.  

If you are looking for an allergy-friendly pancake recipe or just want a healthier option, try these simple oat pancakes.  I think you will really enjoy them.

5 from 1 vote
Print

Simple oat pancakes

Tasty blender gluten-free oat pancakes made with simple ingredients.

Course Breakfast
Cuisine American
Keyword oat pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Tara Buss

Ingredients

  • 1.5 cups rolled oats use certified gluten-free oats if you need to be gluten-free
  • 1 banana peeled
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 1/2 cup liquid oat milk, almond milk, hemp milk, water, milk

Instructions

  1. Place all ingredients on a blender and blend until very smooth.
  2. Let stand for 2-3 minutes to allow batter to thicken.
  3. Heat skillet over medium-low heat.
  4. Put a tsp of fat of choice in skillet and swirl around pan.
  5. Pour batter into about 4 inch rounds in hot skillet.
  6. Allow to cook for a few minutes until edges are dry and under side is browned. Flip to other side and cook until browned and pancake is cooked through.
  7. Repeat with remainder of batter.

Recipe Notes

If pancakes are browning too fast, reduce heat to low.
Serve with toppings of choice: real maple syrup, berries, nut butter, jam