Blender Oatmeal pancakes (easy and vegan)

I’m pretty sure that with these blender pancakes you and your children will have a breakfast of champions every single day. These pancakes are vegan, easy to prepare, and delicious.

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.

Oatmeal pancakes with syrup and butter

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 like 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.

oatmeal flakes, pear puree, and other ingredients

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 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. Switch it up with different fruits, sweeteners, nuts, etc.




pouring oatmeal mix into pan to cook

Ingredients to make oatmeal pancakes

  • Fruit puree. Pear, apple, pumpkin puree, or alone over-ripe banana. This is the perfect recipe to use the pumpkin puree leftover you have sitting in your fridge or overripe fruit sitting on your counter.
  • Oats or quick-cooking oats. Either will do; double-check that your oats are gluten-free certified 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.
Pancakes cooking on the stove

How to make perfect oatmeal pancakes

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 and it pours easily to make vegan pancakes. If you are using a food processor, the first pulse the oats until they are finely grounded before adding the rest of the ingredients.

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, whatever that may be. I like mine with maple syrup, butter, or almond butter.

How to serve the oatmeal pancakes

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.
Oatmeal pancakes, finished product with syrup and vegan butter

Other recipes that you and your kids may like

Rolled oats pancakes

Blender oatmeal pancakes

Alejandra Graf
I’m pretty sure that with these blender pancakes you and your children will have a breakfast of champions every single day. These pancakes are vegan, easy to prepare, and delicious.
5 de 16 votos
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 181 kcal

Ingredients
  

  • ¾ cup apple puree pear, pumpkin puree or a mashed ripe banana
  • 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.

Video

Nutrition

Serving: 2piecesCalories: 181kcalCarbohydrates: 38gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 287mgFiber: 5gSugar: 14gVitamin A: 19IUVitamin C: 1mgCalcium: 99mgIron: 2mg
Keyword blender pancakes, rolled oats pancakes

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
Latest posts by Alejandra Graf (see all)
5 from 16 votes (2 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




17 Comments
Oldest
Newest
Inline Feedbacks
View all comments

BREAKFAST

VEGGIES

MAINS

SALADS