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These healthy pancakes have been a reader favorite since they were published in 2015, and they're the recipe that got my family hooked on weekend pancakes.
Healthy Pancakes with Oats
Made with oats and blended into a smooth batter, each serving of healthy pancakes has 12g of protein and 6g of fiber, making them a delicious and easy breakfast that leaves everyone full and happy without feeling heavy. This recipe later inspired my oatmeal pancakes and banana oat pancakes, which aren’t blended.
Ingredients
- Milk: dairy-or non-dairy milk work and it’s needed to blend the ingredients into a smooth batter.
- Eggs: they add moisture, structure, and bind the batter. I don’t recommend omitting them.
- Banana: the riper the banana, the sweeter the batter and the pancakes. See my tip on how to ripen a banana quickly.
- Oats: old-fashioned or rolled oats will give the batter a hearty texture. Don't use quick/instant oats.
- Baking powder: gives pancakes a fluffy texture and helps them rise when exposed to heat. It's a must-have ingredient.
- Salt: just a little to enhance the flavor of these pancakes.
How to Make Healthy Pancakes
If this is your first time making these, watch the short video in the recipe card below. Here's a quick overview of what to expect:
- Make the batter in the blender.
Pour the ingredients in the order listed, the milk first, to ensure the oats blend smoothly. - Cook the pancakes.
The batter will be thick, so use the back of the scoop to spread it on the heated pan. They need to cook 2 minutes per side, over medium heat. - Serve them warm.
With sliced fruit, like bananas or berries, and a little pancake syrup.
Batter Texture
The first time I made these, I flipped them way too early. The batter is thick, so it needs a little more time in the pan than a classic homemade pancake. More tips below.
Laura’s Pancake Success Tips
You can easily switch up these pancakes with a few simple add-ins. Add 1 teaspoon cinnamon or vanilla straight into the blender, or pour the batter into a bowl and fold in ½ cup chocolate chips, diced strawberries, or blueberries before cooking.
Mushy banana oat pancakes usually mean that the batter is undercooked. This usually happens when the heat is too high, so the first side browns too quickly, then the pancakes are flipped before the heat has enough time to cook the middles.
To avoid chewy, flat pancakes, blend the batter just until the oats are broken down and the mixture looks smooth.
Oat pancakes can fall apart if they’re poured too thickly on the pan without spreading, and the oats don't have enough time to absorb the liquid because they’re flipped before the centers are set.
Peel the banana and microwave it in 15-second intervals, mashing it with a fork as it softens. This will quick-ripen the banana and bring out its sweetness. Then, allow it to cool down completely before making the batter.
These pancakes need to be cooked on a greased non-stick surface (pan or griddle). Heat the pan first, then grease it with oil or butter and immediately add the batter. If the butter burns or the oil cooks off before the batter hits the pan, the pancakes are more likely to stick.
Any blender will work for oat pancakes. Just add the milk first so the oats and other ingredients blend smoothly. If it gets stuck to the sides, pause the blending and scrape the sides with a spatula.
Some blender jars make it hard to get every bit of batter out. If that's the case, pour the batter into a bowl, scrape down the blender with a spatula, and use a measuring cup to scoop the batter onto the pan.
Once cooled, store any leftover pancakes in an airtight container in the refrigerator for up to 4 days. Warm them up in the microwave for 20 to 30 seconds or in a toaster.
These pancakes freeze really well. Let them cool, freeze them flat on a baking sheet, then transfer to a zip bag for up to 3 months. Reheat in the toaster or microwave for 30 seconds to 1 minute until warm.
More Healthy Pancake Recipes
My cottage cheese oatmeal pancakes and my apple oatmeal pancakes are also delicious. And while not made with oats, my protein pancakes and banana protein pancakes are always a hit.
Healthy Pancakes with Oats (Easy Blender Recipe)
Watch how it’s made:
Ingredients
- 1 cup milk, any
- 2 eggs
- 1 large banana
- 2 cups old-fashioned oats
- 1 tablespoon baking powder, aluminum free
- Pinch salt
Instructions
Make the pancake batter:
- Place the ingredients in the blender in the order listed, making sure the milk is first to ensure a smoother batter. Blend for 1 minute. The batter will be thick, and depending on the blender, you might have to pause to scrape the sides. It's sometimes easier to measure and scoop the batter when you pour it into a bowl.
Cook the pancakes:
- Heat a large non-stick pan (or griddle) over medium heat. Once hot, grease the surface with oil, spray, or butter. Immediately, pour ¼ cup of batter per pancake and use the back of the scoop or a spoon to gently spread it into 4-inch circles.
- Cook the pancakes for about 2 minutes on the first side. Flip them over and cook for a little less time on the second side. Avoid pressing the pancakes with the spatula after flipping (they'll get dense). Remove them from the pan onto a plate and cover with a kitchen towel or keep them warm in the oven (set to 200F) on a sheet pan while you cook the rest.
Serve & Store:
- Build your healthy pancake stack on a plate, topped with fresh fruit and light syrup.
- Refrigerate leftover pancakes for up to 4 days. Reheat them for 30 seconds to 1 minute in the microwave or toast them. These freeze great, flat, in a zip bag, for up to 3 months.
Notes
- Add ½ to 1 teaspoon of cinnamon to the blender.
- Add 1 teaspoon vanilla to the blender.
- Pour the batter into a bowl and fold-in ½ cup of chocolate chips, finely diced strawberries, or blueberries.
- If your banana isn’t very ripe, you can add 2 tablespoons of honey or maple syrup to sweeten the batter.
- To ripen your banana in a pinch, peel the banana and microwave it in 15-second intervals, mashing it with a fork as it softens. This will quick-ripen the banana and bring out its sweetness. Then, allow it to cool down completely before making the batter.
Bethany says
These healthy pancakes were a winner with my kids!