Have you ever made pancakes in a blender before? Turns out, this is actually a much easier method than the typical bowl-and-spoon mixing that you’re probably used too. Plus, pouring the batter into the pan is made much cleaner when there’s a spout on your blender.
And this recipe is great because the pancakes are soft and neither too thick nor too thin; they have a sweet, hearty oat-and-wheat taste to them, without having a grainy oat feel.
Shown below are the two methods you can use to make these pancakes: in a blender or in a bowl. The major advantage to the blender option is that you can grind the oats right in there, whereas if you use a bowl you’ll have to find another way to grind them.
Both options work well, though the only reason that I would ever use the bowl again would be if I needed to make more pancakes than the blender could hold. When I double the recipe, it’s too much for the blender.
- ¾ cups whole wheat flour
- ¼ cup rye flour
- ¼ cup quick oats
- ¼ tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 egg
- 1 cup milk
- 1 very ripe banana (or about ½ cup)
- 2 tablespoons agave or maple syrup
- ¼ cup greek yogurt
- 1 tsp vanilla extract
- ¾ cups blueberries
- ¼ cup chocolate chips (optional)
- 1. This recipe is best made in a blender (though if you double it, you might have to transfer it into a bowl). First, put the oats in the blender so they can grind down into a flour. Next, add the banana, milk, eggs, yogurt, and vanilla. Blend until thoroughly combined.
- 2. Add the salt, baking powder, cinnamon, rye flour, and wheat flour. Blend. Mix in the blueberries and, if you choose, chocolate chips.
- 3. Fry the pancakes on a skillet with a little bit of butter or oil.
Try my favorite oatmeal pancake recipe (no bananas):
Or these delicious pumpkin pancakes:
Or some apple pie oatmeal: