Simple banana oatmeal pancakes. All the ingredients are dumped into a blender to make a smooth, naturally-sweetened batter. These pancakes are gluten-free if using certified gluten-free oats and can be made healthier when topped with a berry compote and nut-butter instead of syrup.
Banana Oatmeal Blender Pancakes with Berry Compote [Vegan]
For the Pancakes:
- 1 medium overripe banana
- 1 1/2 cups rolled oats
- 1/4 cup brown rice flour
- 1 cup milk of choice (unsweetened soy milk or almond milk work well)
- 1/4 cup rice flour
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Nut or seed butter
- Berries, mashed (fresh or frozen)
- Add all the pancake ingredients to a high-speed blender. Blend until smooth. Alternatively, you can mash the banana in a mixing bowl, add the remaining ingredients and whisk together until smooth.
- Heat a large non-stick skillet over medium-high heat. Melt butter or margarine. When the skillet is heated, pour some of the batter on the skillet according to your desired pancake size. Spread into a circle.
- Cook on one side for 2-3 minutes until they can be easily flipped and cook on the other side another 2-3 minutes until well cooked.
- Remove from pan and repeat for the remaining batter.
- Add your desired toppings and enjoy!
- If using frozen berries, I simply thaw them for a minute or so in the microwave, then mash them. You can also thaw them in the fridge overnight. - If using fresh, simply mash them! I like to use a mix of strawberries, raspberries, blueberries, and blackberries, but you can use whichever one you like. - For a vegan option, omit the egg and the 1/4 cup of rice flour. This is how I tried them first and they were delicious, although a bit gummier.