Easy Blender Pancakes– Ditch the store bought pancake mix and go homemade with these SUPER easy, delicious, and healthy flourless pancakes! All of the ingredients go in the blender and VOILA you have fluffy pancakes in a matter of minutes.
There is nothing better than a big stack of pancakes in the morning. And with this Easy Blender Pancake recipe you can make pancakes every day because they are SO easy and good for you too! All of the ingredients go in the blender and VOILA, you have healthy pancake batter in a matter of minutes.
You will never know these are flourless pancakes because they are so light and fluffy. When you blend the oats in the blender, magic happens, and you end up with the BEST pancake mix.
An extra egg white adds some bonus protein and makes for a fluffier pancake, too! I’ve also included a list of fun pancake toppings to make your morning feel like a little pancake party. Hooray! Let’s make some pancakes!
This is a pantry staple meal, meaning you probably already have these ingredients on hand. No extra trips to the store to make these pancakes. You can whip them up in no time!
- Old fashioned oats (you can use gluten-free too!)
- Unsweetened vanilla almond milk (or any kind of milk you have on hand)
- Banana – (Use the brownest one you have for extra sweetness!)
- Eggs – 1 whole egg and 1 egg white (The extra egg white adds a little more protein and makes the pancakes fluffier!)
- Pure maple syrup (honey works well too)
- Vanilla extract
- Baking powder (check the date and make sure it is fresh)
How to Make Flourless Pancakes
- Get your blender out! I love this blender and use it almost every day for smoothies. It works great for Blender Pancakes, too!
- Put all of the ingredients in and blend until it’s totally smooth. This should only take 30-60 seconds, depending on your blender.
- Let the pancake mix sit in the blender for about 5 to 10 minutes so the batter can rest and thicken up a bit.
- Heat a griddle or large skillet over medium-high heat and grease it with nonstick spray or butter. I use about ⅓ cup of batter for each pancake! Pour the batter onto the pan and let it cook until little bubbles form across the top of the pancake. Flip and cook the other side, looking for that perfect pancake golden brown!
- Repeat with the remaining batter and serve warm with your favorite toppings!
Keep Pancakes Warm Before Serving
Preheat your oven to 200 degrees. Place a large baking sheet in the oven, and store pancakes there in a single layer until you’re ready to serve. This is how I get warm pancakes for the whole family at the same time!
Ooh, pancake toppings! I don’t mean to brag, but I’m kind of an expert here. The sky’s the limit on pancake toppings. Of course you can keep it classic with butter and maple syrup, OR you can get a little crazy with…
- Peanut butter (or any kind of nut butter!)
- Whipped cream and sprinkles
- Chocolate chips
- Fruit – strawberries, bananas, kiwis, blueberries, raspberries, or peaches…any and all of your favorites!
- Coconut flakes
How to Store
If you have leftover pancakes, you can store them in the fridge or freezer. I love having lefotver pancakes on hand for a quick and easy breakfast!
To store, let the pancakes cool completely. Place the pancakes in a container and store in the fridge for up to five days. To freeze the pancakes, place the cooled pancakes in a freezer container or bag and freeze for up to two months. Reheat pancakes and enjoy!
More Breakfast Recipes
- Classic French Toast
- Raspberry Dutch Baby
- Chocolate Chip Pancakes
- Belgian Waffles
- Banana Pancakes
- Cinnamon Rolls
- Best Blueberry Muffins
Easy Blender Pancakes
- 2 cups old fashioned oats (can use gluten-free oats)
- 1 cup unsweetened vanilla almond milk (or milk of your choice)
- 1 ripe medium banana
- 1 large egg
- 1 egg white
- 2 tablespoons pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- 2 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- Place the oats, milk, banana, egg, egg white, maple syrup, vanilla extract, baking powder, cinnamon, and salt in a blender. Blend until smooth, about 30 to 60 seconds.
- Heat a griddle or large skillet over medium-high heat. Grease with nonstick cooking spray.
- Pour about ⅓ cup of the pancake batter onto the hot griddle or skillet. Cook until small bubbles form all across the top of the pancakes, about 3 minutes, then flip and continue to cook until golden brown. Repeat with remaining batter.
- Serve pancakes warm with maple syrup, nut butter, or fresh fruit, if desired.
Have you tried this recipe?
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Photos by Dishing Out Health
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