Oatmeal Pancakes
Fluffy, naturally sweet oatmeal pancakes made in a blender, with no flour and no eggs. Vegan by default, with an easy high-protein twist below.
Oatmeal pancakes are soft, lightly sweet pancakes made by blending rolled oats, ripe bananas, and plant milk into a smooth batter, then cooking them like any other pancake. This version skips both flour and eggs, so the whole batch comes together in one blender in about 15 minutes. The bananas do the sweetening and the binding, while the oats give you a cozy, wholesome base for breakfast or a slow weekend brunch.
Why I Keep Coming Back to These Oat Pancakes
For me, cooking is not just a routine activity, but a passion, a way to connect with new flavors and childhood memories. I opted for this oatmeal pancakes recipe because I want to find the perfect balance between healthy food and the pleasure of eating something delicious. Oat pancakes are my favorite choice for breakfast or brunch, because they are so tasty and, at the same time, rich in essential nutrients.
This time I made them without eggs, letting the banana carry the batter, but if you want more protein I have a few simple tips further down. Once you see how little effort they take, they tend to become a weekly habit.
The Short Ingredient List
Part of what I love here is how few things you need. Everything is pantry-friendly and easy to swap:
- Oats are the base and stand in for flour. Rolled oats blend into the smoothest batter. If you want them fully gluten-free, reach for certified gluten-free oats.
- Ripe bananas add natural sweetness and hold everything together in place of eggs. The riper and spottier, the better.
- Plant milk of your choice loosens the batter. A neutral option like homemade oat milk or rice milk keeps the flavor clean.
- Vanilla extract rounds out the banana and adds a warm, bakery-like note.
- Cinnamon is optional but lovely. If you want to get the most out of it, here is how to cook with cinnamon.
How to Make Oatmeal Pancakes in a Blender
The method could not be simpler. Add all the ingredients to a blender and mix until you get a uniform, creamy batter. Heat a non-stick pan over low to medium heat, then use a ladle to pour the batter, one pancake at a time. Cook until bubbles appear across the surface, then flip and cook the second side until it lightly browns. Repeat until the batter is gone, and serve them warm.
Blending does two jobs at once: it breaks the oats down into a soft, flour-like texture and it whips air into the batter so the pancakes cook up tender rather than dense.
Tips for Getting Them Just Right
- Let the batter rest a few minutes. Oats keep absorbing liquid, so a short rest thickens the batter and helps the pancakes hold their shape.
- Adjust the consistency. If it feels too thick to pour, add a splash more plant milk. If it is too thin, add a spoonful of oats and let it sit.
- Keep the heat gentle. Low to medium heat is your friend here. Too hot and the outside browns before the inside sets.
- Wait for the bubbles. Flip only once bubbles form and the edges look set, so the pancake stays in one piece.
- Use a good non-stick pan or a light film of oil, since egg-free batters can be a little more delicate to turn.
Want More Protein? Easy Ways to Boost It
Oats and bananas already bring a little natural protein and fiber, but if you want a more filling stack, here are a few ways to add more without changing the method:
- Blend in a scoop of your favorite protein powder along with everything else. Here are some vegan protein powders worth trying, plus more on protein in a vegan diet.
- Add a spoonful of nut butter or a handful of silken tofu to the blender for extra body and staying power.
- If you are not keeping them strictly plant-based, whisking in an egg or two will boost the protein as well. Note that this makes the pancakes vegetarian rather than vegan.
Toppings, Serving, and Storage
Serve the pancakes warm with maple syrup or fresh fruit. Berries, banana slices, a spoon of nut butter, or a drizzle of one of these healthy sugar alternatives all work beautifully. Leftovers keep well in an airtight container in the fridge for two to three days, and they reheat in a toaster or a warm pan. You can also freeze them in a single layer, then stack them with parchment between each pancake for busy mornings.
If you like this style of easy blender breakfast, you will probably enjoy my vegan banana pancakes and these banana pancakes without eggs. For a cozy, spiced version, the cinnamon pancakes are a favorite, and apple pancakes are lovely when the weather turns cooler.
If these oat pancakes become part of your mornings, I would love to know. Leave a star rating and a comment below telling me how you topped yours, and whether you tried the protein boost. It always makes my day to read them.
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Oatmeal Pancakes
Ingredients
- 3 cups oats
- 1 ¼ vegetable milk of choice
- 2 medium ripe bananas
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon optional
Instructions
- In a blender, add all the ingredients and mix until you get a uniform and creamy batter.
- Heat a non-stick pan on low-medium heat.
- Use a ladle to pour the pancake batter onto the heated pan. Do one pancake at a time.
- Cook on one side until bubbles appear on the surface of the pancake, then turn it on the other side until it lightly browns.
- Repeat the process until you finish the batter.
- Serve the pancakes warm, with maple syrup or fruit.
Notes
Frequently Asked Questions
Yes. This recipe uses oats, ripe bananas, plant milk, vanilla, and optional cinnamon, so it is fully plant-based and egg-free by default. The bananas replace the eggs as a natural binder. If you add regular eggs for extra protein, the pancakes become vegetarian rather than vegan.
A blender gives the smoothest, most flour-like batter, but you can also use oat flour or oats you have already ground down, then mash the bananas well and stir everything together. The texture will be a little more rustic. Letting the batter rest a few minutes helps it thicken either way.
Egg-free batters are more delicate, so flip only after bubbles form across the surface and the edges look set. Keeping the heat at low to medium and using a good non-stick pan makes turning much easier. If the batter is too thin, stir in a spoonful of oats and let it sit before cooking.
Oats are naturally gluten-free, but they are often processed near wheat. To keep these pancakes reliably gluten-free, use certified gluten-free oats and a gluten-free plant milk. Everything else in the recipe is already free of gluten.
Blend in a scoop of vegan protein powder, a spoonful of nut butter, or some silken tofu along with the other ingredients. If you are not keeping them plant-based, whisking in an egg or two also boosts the protein. Each option keeps the same quick blender method.
You can blend the batter and keep it refrigerated for a few hours, though it will thicken as the oats absorb liquid, so loosen it with a splash of plant milk before cooking. Cooked pancakes keep two to three days in the fridge and freeze well with parchment between them. Reheat in a toaster or warm pan.
