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homemade oatmeal banana pancake top view
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5 from 7 votes

Blender Oatmeal Banana Almond Milk Pancakes

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.
Servings: 10

Ingredients

  • 2 cups oats
  • 1 cup whole wheat flour
  • 2 bananas
  • 3 eggs
  • 5 Medjool dates
  • ½ cup almonds
  • 2 ½ cups almond milk
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • oil to grease the pan coconut oil, olive oil, or butter
US Customary - Metric

Instructions

  • Add the pitted dates, peeled banana, vanilla, almond milk, and almonds to the blender. Blend on high until fully blended.
  • Add the whole wheat flour, oats, eggs, vanilla, baking soda, baking powder, salt, ground cloves, and ground cinnamon. Blend on high.
  • Using a nonstick pan, add about 1 teaspoon of coconut oil to coat the pan. Heat the pan to medium-high heat.
  • Pour pancake batter unto 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 to the other side. 
  • Cook the pancake for another minute or two on the other side. 
  • Remove pancakes from the nonstick skillet to a plate. Add 1 teaspoon of coconut oil, and repeat making the pancakes until all of the batter is finished (around 18 to 20 pancakes).

Notes

  1. Store the pancakes in the fridge for 4 days or in the freezer for up to 3 months.

Nutrition

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