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homemade oatmeal banana pancake top view

Blender Oatmeal Banana Almond Milk Pancakes

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 1x
  • Diet: Vegetarian


These are the BEST healthy oatmeal banana pancakes you will EVER try, and they are made with almond milk in the blender within a few minutes.


  • 2 cups oats (steel-cut)
  • 1 cup whole wheat flour
  • 2 bananas
  • 3 eggs
  • 8 Sukari dates or 5 Medjool dates
  • 1/2 cup almonds
  • 2 1/2 cups almond milk 
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp vanilla
  • 1/2 tsp salt
  • coconut oil to grease the pan 


  1. Add the pitted dates, peeled banana, vanilla, almond milk, water, and almonds to the blender. Blend on high until fully blended.
  2. Add the whole wheat flour, oats, eggs (or applesauce), vanilla, baking soda, baking powder, salt, ground cloves, and ground cinnamon. Blend on high.
  3. Using a nonstick pan, add about 1 tsp of coconut oil to coat the pan. Heat the pan to medium-high heat.
  4. Pour pancake batter unto the nonstick pan to make 4" diameter size pancakes (about 10 cm).
  5. Once you start seeing bubbles in the batter (after about a minute or two), flip the pancake to the other side. 
  6. Cook the pancake for another minute or two on the other side. 
  7. Remove pancakes from the nonstick skillet to a plate. Add 1 tsp of coconut oil, and repeat making the pancakes until all of the batter is finished (around 18 to 20 pancakes).



  • Store the pancakes in the fridge for 4 days or in the freezer for up to 3 months.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: International


  • Serving Size: 2 pancakes
  • Calories: 272
  • Sugar: 15 g
  • Sodium: 34 mg
  • Fat: 9.5 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40.3 g
  • Fiber: 6 g
  • Protein: 8.4 g
  • Cholesterol: 58.2 mg

Keywords: oatmeal banana pancakes, blender pancakes, oat pancakes with banana

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