Easy and healthy oat blender pancakes that are vegan, gluten-free and easy! Made without bananas, they have a bit of coconut flour and flaxseed meal to make them tender and delicious.
(Note: photos and recipe updated 7.25.19)
On any given Monday, I am invariably (a) rushed, and (b) famished. Make that FAMISHED. It does not matter how organized I am Sunday night, or what mass quantities of delightful foods I have consumed in the previous 48 hours, these remain truisms when Monday morning arrives.
Raise your hand if you often/always feel the same. Raise your other hand if you need some healthy, filling, delicious pancakes to set everything right!
Satisfying and yummy are just the beginning of attributes for these pancakes. They are also:
*Gluten-free (use certified gluten-free oats as needed)
*Vegan (egg-free & dairy-free)
*Frugal
*Freezable (make now, defrost and eat later)
*Easy
When I say easy, I mean it. No matter how frazzled your morning, you can make this batter in minutes.
Everything, except for half of the oats, goes into the blender for a high-speed whirl. Transfer the batter to a bowl (easier to scoop batter from a bowl than a blender) and stir in the remaining cup of oats. This gives the pancakes body and great texture.
Then heat the grill, pour the batter, and pancakes are made!
Keep in mind that these pancakes will cook differently than traditional pancakes. Oats do not brown as much wheat flour, so the pancakes will be paler than diner-style pancakes. Also, before flipping the pancakes, wait until the surface of the batter no longer looks wet (about 2 minutes from the time you pour the batter on the griddle/skillet). Other than that, the pancakes are breeze to make.
You very likely have all of the ingredients on hand, so making a batch requires no searches or esoteric ingredients–always important when you are both rushed and ravenous.
And while you are welcome to throw a banana into the blender, I have kept the basic recipe here banana-free. I am all for bananas in recipes, but not in every recipe, and when it comes to pancakes, I prefer sweetness on top (fruit! maple syrup!) rather than inside. I have added a tablespoon of maple syrup to the batter (for flavor and to promote browning), but you can always leave it out or use an equal amount of the sweetener of your choice.
Last, these hearty pancakes will satisfy and nourish you all morning long, even if you woke up feeling like you could eat your bedspread. Thank the whole grain oats and fiber-rich coconut flour for that.
I hope that it goes without saying (but here I am, saying it anyway), that you can stir in all kinds of tasty bits and bobs once the batter is made, such as miniature dark chocolate chips, blueberries, spices, chopped nuts and seeds, and hemp hearts. Yes, please!
Here’s to a fine and full start to the week!
PrintBlender Oat Pancakes (Vegan, Gluten-Free, No Bananas)
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 16 pancakes 1x
Print Recipe
Pin RecipeDescription
Easy and healthy oat blender pancakes that are vegan, gluten-free and easy! Made without bananas, they have a bit of coconut flour and flaxseed meal to make them tender and delicious.(recipe altered July 2019; see notes for the original recipe)
Ingredients
- 2 cups nondairy milk or water
- 2 cups rolled oats (certified GF, as needed), divided use
- 3 tablespoons coconut flour
- 1 tablespoon flaxseed meal
- 1 tablespoon maple syrup (or sweetener of choice)
- 2 teaspoons cider vinegar
- 1–1/2 tablespoons neutral vegetable oil (I used avocado oil)
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- Cooking spray or oil for the griddle/skillet
- Toppings o choice (e.g., maple syrup, fruit, etc).
Instructions
- Place the milk, 1 cup of the oats, coconut flour, flaxseed meal, syrup, vinegar, oil, baking powder, and salt in a blender. Blend until completely smooth, about 20-40 seconds, depending on your blender.
- Transfer batter to a large bowl and stir in the remaining 1 cup oats.
- Heat a griddle (or large skillet) over medium heat; lightly grease with oil or nonstick cooking spray.
- Drop batter onto the griddle (about 1/4 cup per pancake). Cook until the surface of the pancakes no longer looks wet (about 2 minutes; this is longer than for regular pancakes). Flip with a pancake turner and cook for 1 minute longer. Repeat with remaining batter, greasing griddle each time.
- Serve with your favorite toppings!
Notes
Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months.
The Original Recipe: I originally posted my blender oat pancake recipe in May 2017, but updated the recipe in July 2019. Why? As much as I enjoyed the recipe, I heard from many readers that the recipe did not work for them. Since changing the recipe I have heard from readers who LOVED the original. So sorry! You asked for the original, here it is: Ingredients: 2 cups rolled oats, 1 and 1/2 cups non dairy milk, 1 and 1/2 tablespoons vegetable oil, 1 tablespoon cider vinegar, 2 and 1/2 teaspoon baking powder, 1/4 teaspoon salt. Instructions: Process all of the ingredients in a blender until smooth. Cook by 1/4 cupfuls on a medium hot griddle.
- Category: Breakfast
Nutrition
- Serving Size: 2 pancakes
- Calories: 128
- Sugar: 2.2 g
- Sodium: 243.4 mg
- Fat: 5.3 g
- Saturated Fat: 2 g
- Carbohydrates: 17.6 g
- Fiber: 3.4 g
- Protein: 3.3 g
- Cholesterol: 0 mg
I was about to make your blender oat pancakes (that I love). However, this recipe looks different, I don’t remember adding coconut flour of flaxseed. Can you post the other blender oat pancake recipe, please 🙂. I’ll give this one a try but would love to have the old recipe as well.
Thanks!
Hi Po Ro,
I did change it, you are right (see my reply to another comment with the same request for the explanation). I have added the original in the recipe notes 🙂
Thank you! I think there was also 2 tsp of vanilla extract….I’ve also used strawberry, raspberry, almond and orange extracts and it was great too!
For those that have had trouble with the original recipe, here’s what I’ve done and it works perfectly every time: blend your dry oats (I usually store in Tupperware so it’s quick to make the next time….2 cups of oats produces 1 2/3 cup of blended oats). Then use 1 2/3 cup of the blended oats and put in bowl with everything else and whisk, then let it sit until it thickens a bit (about 10 minutes or so). I also cook them longer this has worked every time! Yummy 😋
Yes! This recipe was perfect! My go to for quick uncomplicated pancakes! Now it’s different 🙁
Hi Jessica— sorry, the old recipe is in the recipe notes. See the previous comment for my explanation of the change. Sorry!
I’ve been using this recipe for a while, me and my kids really liked it, but it recently changed and I don’t love this version nearly as much. Would it be possible to share the other version within me?
Hi. Have you tweaked the recipe? I remember it being something else.
Hi Sherezeda,
I did. I loved the recipe, but I had so many comments from people that the recipe was a disaster for them that I ended up changing the recipe. Now I am hearing from people who loved the original, so I have put the information for the original in the notes for the new recipe.
Thank you!! The original was great for me!! All I did was add more “milk” as i cooked them because the batter would tendto get jelly like, but everyone who has tasted them has loved them!! Especially my baby boy who has a dairy and egg allergy!!
You’re the best!!!
You are so welcome, Sherezada!
Need a substitute for oats. Please
Hi Lucy,
You could try quinoa flakes, but they are hard to find. Since oats are the primary ingredient here, there is not a direct substitute. I have some other pancake recipes on my blog that do not have oats.