This blender oatmeal pancake recipe is as easy as it sounds and perfect for busy mornings. The batter comes together in the blender instead of mixing everything in a bowl. These vegan oatmeal pancakes are the best in taste, nutrition, and method.
Are oatmeal pancakes good for you?
Yes, they are. I know that having plain cooked oatmeal or any other grain porridge without any interesting flavor for breakfast every day can be tedious and even tiring.
But the truth is that oatmeal is terrific for our body, especially if you do sports. It has tons of benefits. When I was training for triathlons or marathons, my coach always said that a good bowl of oatmeal is the BREAKFAST of CHAMPIONS.
Oatmeal has many benefits, such as fiber and minerals; it is rich in antioxidants and protein and provides us with a lot of energy. I always tell my kids that they need a good breakfast to start their day with energy and excel in school.
Why you will love these oatmeal pancakes
- EVERYONE in your family will have a super-rich, mega-nutritious breakfast
- You can double or triple the recipe and freeze the pancakes to have them ready
- The batter is done in a blender without using a large bowl or any flour.
- Quick to make, they come together really fast.
- You can adapt the recipe to your family’s taste by substituting different fruits, sweeteners, nuts, etc.
Ingredients to make oatmeal pancakes
- Fruit puree: pear, apple, pumpkin puree, or alone overripe banana. This is the perfect recipe to use the pumpkin puree leftover in your fridge or overripe fruit on your counter.
- Oats or quick-cooking oats. Either way, double-check that your oats are certified as gluten-free if you follow a gluten-free diet. I do not recommend using steel-cut oats as the texture of the pancakes will be too hard.
- Baking powder, spices (cinnamon or any other spice that you like, or even a dash of vanilla extract).
- Sweetener. Coconut sugar or maple syrup
- Liquid. Water, almond milk, or any other vegetable juice.
How to make perfect oatmeal pancakes
The first step is to heat the pan or skillet over medium-low heat, where you will cook the oatmeal pancakes. I like to preheat my pan so I can make them faster.
Second step: Make the batter. Put all the ingredients in the blender and let it run until you have a homogeneous batter that pours easily to make vegan pancakes. If you are using a food processor, first pulse the oats until they are finely ground before adding the rest of the ingredients.
The third step, make the pancakes. Oil the skillet or griddle with vegetable oil, coconut oil, or vegan butter. Pour about one-quarter of a cup to form medium-sized pancakes. Let them cook until they get bubbles at the top and flip. The pancakes should be cooked through and lightly browned on both sides.
The last step is to serve them and finish them with what you like most. I like mine with maple syrup, butter, or almond butter.
How to serve the oatmeal pancakes
- Oatmeal pancakes with coconut or cashew yogurt, vegan Greek yogurt, or any other dairy-free yogurt.
- You can also serve the pancakes with almond butter or chia jam.
- With chocolate peanut butter.
- Sliced bananas, fresh fruit, fresh berries, strawberries, chocolate chips, or chopped nuts.
How to store and reheat the pancakes
- Store in the fridge in a tightly closed container or silicone bag. They will last for up to three days. You can also freeze them in a freezable container or bag, and they will last for up to three months.
- Reheat. Reheat in the microwave, toaster oven, or on a grill.
Blender oatmeal pancakes
Ingredients
- ¾ cup apple puree pear, pumpkin puree or a mashed ripe banana
- 1½ cup rolled oats
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 tablespoons maple syrup or coconut sugar
- ¾ cup water
- vegan butter or oil
For serving
- maple syrup for serving
Instructions
- Add the fruit puree, rolled oats, baking powder, cinnamon, maple syrup, and water to the blender.Blend until everything is well integrated.
- Heat a griddle or skillet, oil lightly, and pour pancake batter onto it. Cook on one side until bubbles start to appear at the top of the pancake. Flip and cook the other side.Repeat until done with the batter.
- Serve with maple syrup, fruit and/or chopped nuts.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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