These blender oatmeal banana pancakes with almond milk are a healthy, delicious pancake recipe.

Ingredient Notes:

Oats: I use steel-cut whole oats and instant oats. Don't use the oatmeal packets that are flavored with sugar and other things.
Whole wheat flour: I add whole wheat flour to my pancake recipe to keep them fluffy. I found that using only oats, make the pancakes less fluffy and more rubbery if that makes sense.
Bananas: I use fresh ripe bananas. It wouldn't be the end of the world if you used frozen bananas if that was all you had on hand.
Eggs: Use the whole egg.
Dates: If you don't have any dates on hand, you can use honey, agave nectar, or raw sugar.
Almonds: I use raw whole almonds for this recipe, however you can also use slivered and sliced almonds as well. The almonds can be omitted from this recipe if desired. If you don't use a Vitamix blender, I recommend leaving these out because you might end up with bits of almond. Since I use almond milk in this recipe and it's a little bit watery, I add almonds to make the batter more creamy.
Milk: I use almond milk for this recipe, however oat milk, soy milk, or cow's milk are good substitutes as well.
Baking powder & baking soda: Make sure to add baking powder and baking soda so that the pancakes are fluffy.
Spices: I add vanilla extract, ground cinnamon, and ground cloves. Substitute pumpkin spice.
Oil/butter: Use butter or coconut oil. If your non-stick pan is legit, you don't need any added fat.

How to Make Blender Pancakes

oatmeal banana pancakes with almond milk

Blend in two steps. First blend- add the pitted dates, peeled banana, vanilla, almond milk, and almonds to the blender. Blend on high until fully blended.

healthy homemade oatmeal banana pancake batter

Second blend- Add the whole wheat flour, oats, eggs, vanilla, baking soda, baking powder, salt, ground cloves, and ground cinnamon. Blend on high.

Heat a nonstick pan to medium-high heat. Pour pancake batter onto the nonstick pan to make 4" diameter size pancakes (about 10 cm). Once you start seeing bubbles in the batter (after about a minute or two), flip the pancake until cooked (another minute or two). Repeat making the pancakes until the batter is finished. Serve with maple syrup.

Tips and Tricks

Use a blender! Whole oatmeal pieces give the pancake a very strange texture. Get around this by blending all of the ingredients using a blender.
Blend in two stages. Blend the almonds in the first stage, so there are no almond bits in the pancake.
Sweeten with natural ingredients.
Are you counting macros and need to up your protein? You can add vanilla protein powder to this pancake recipe, however, do so gradually. The aftertaste can be a little strong if you add too much.
These pancakes cook a little darker because of the dates and bananas, so don't think you burned them.

Are Oatmeal Pancakes Healthy?

Yes! This recipe is packed full of whole foods. There is no oil or butter in the batter directly, only to coat the frying pan when cooking. I recommend using a spray or thin coating to make the pancakes easy to flip.

How to Store Pancakes

These healthy homemade oatmeal banana pancakes store well in the fridge for up to 4 days. I reheat my pancakes using a microwave for 30 seconds to 45 seconds.

healthy oatmeal banana pancake in storage container

Best Way to Eat

There are so many ways to eat pancakes, the ideas are endless! I prefer my pancakes with some scrambled eggs and maple syrup. I like the combination of salty and sweet, and I find that the meal is pretty balanced when counting my macros.

My toddler eats these pancakes with some peanut butter and honey on top. Sometimes, I eat these pancakes as a snack with some homemade almond butter.

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