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.
They are sweetened and flavored with bananas and blueberries, and of course taste great served with added berries, whipped cream, syrup, or whatever other toppings you decide to add!
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: