2-Minute Blender Oat Flour Pancakes
These 2-Minute Blender Oat Flour Pancakes are incredibly light, fluffy, and packed with wholesome goodness from oat flour and banana, offering a healthy yet indulgent breakfast experience.
For 2 servings
Gather all ingredients. In a high-speed blender, combine the oat flour, ripe banana, large eggs, unsweetened almond milk, baking powder, ground cinnamon, salt, and vanilla extract. Add the optional maple syrup if desired for extra sweetness in the batter itself.
Blend on high speed until the mixture is completely smooth and no lumps remain. Scrape down the sides of the blender if necessary to ensure everything is incorporated.
Pour the batter into a bowl and let it rest for 5-10 minutes. This allows the oat flour to fully hydrate, resulting in a thicker, more cohesive batter and fluffier pancakes.
Heat a large non-stick skillet or griddle over medium heat. Add about 1/2 tablespoon of coconut oil or butter and spread it evenly across the cooking surface.
Once the pan is hot and the fat is melted, pour 1/4 cup of batter per pancake onto the skillet, leaving some space between each. Do not overcrowd the pan.
Cook for 2-3 minutes on the first side, or until small bubbles appear on the surface, the edges look set, and the bottom is golden brown.
Carefully flip each pancake using a thin spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
Transfer the cooked pancakes to a plate. Repeat with the remaining batter, adding more coconut oil or butter to the pan as needed for subsequent batches.
Serve immediately with your favorite toppings such as fresh berries, extra maple syrup, Greek yogurt, or a dusting of powdered sugar.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overmix the batter: While using a blender, blend just until smooth. Over-blending can develop gluten (even in oats) and lead to tougher pancakes.
- 2Rest the batter: The 5-10 minute resting period is crucial. It allows the oat flour to absorb the liquid, creating a thicker batter and more tender pancakes.
- 3Control pan temperature: Medium heat is key. If the pan is too hot, the pancakes will burn on the outside before cooking through. Too low, and they won't brown properly.
- 4Keep pancakes warm: To serve all pancakes warm, place cooked pancakes on a wire rack set over a baking sheet in a preheated oven at 200°F (95°C) while you finish cooking the rest.
Adapt it for your goals.
Chocolate Chip
Fold in 1/4 cup of mini chocolate chips or chopped dark chocolate into the batter after blending for a sweet treat.
Spiced AppleSpiced Apple
Add 1/2 cup of finely grated apple and an extra 1/4 teaspoon of cinnamon or a pinch of nutmeg to the batter for an autumnal twist.
Protein BoostProtein Boost
Stir in 1-2 tablespoons of your favorite unflavored or vanilla protein powder after blending, adding a splash more milk if the batter becomes too thick.
Why this is on our healthy list.
High in Fiber
Oat flour is an excellent source of soluble fiber, which aids digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Rich in Potassium
Bananas are well-known for their potassium content, an essential mineral that supports heart health and helps maintain proper fluid balance in the body.
Good Source of Protein
Eggs provide high-quality protein and essential amino acids, crucial for muscle repair, growth, and overall bodily functions, contributing to satiety.
Frequently asked questions
While best served fresh, you can cook the pancakes and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, microwave, or skillet.
