High-Fiber, High-Protein Banana Oat Blender Pancakes Recipe (3 Ingredients, 15 Minutes) by Jan Mostrom
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Pancakes aren't usually a weekday luxury or something I make just for myself. But this banana oat pancake recipe is so fast, you'll want to make it any day of the week. This is one delicious shortcut recipe!
I love these high-protein and high-fiber oat pancakes because they can be just for me. Plus, they are filling, fast and so incredibly delicious. You can make the batter ahead of time and use it for several breakfasts. All you have to do is pop the ingredients into a blender and mix. Your gluten-free pancake batter is ready to use immediately – or any day that week. I usually make one large pancake for myself and save the batter for more breakfasts later in the week.
Here is what you need from your pantry and fridge to make these delicious high-protein pancakes: ripe bananas (check out the health benefits of bananas), eggs and rolled oats (check out the health benefits of oats). The fresh fruit on top is optional. I like all the health benefits of blueberries, so they're my first choice, but any fruit would work. You can also just top with maple syrup or honey.
Serve these oat pancakes for breakfast, brunch or as a healthy snack during the day. Top them with whipped cream and they turn into dessert!
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4
Ingredients
- 4 medium ripe bananas (still firm and not too ripe)
- 8 eggs
- 1 cup rolled oats
Optional Toppings
- 1 cup blueberries or other fruit
- maple syrup
- honey
Here's how to make it:
- Place the ingredients, but not the blueberries if using, in a blender. Blend until smooth. (Oats are naturally gluten-free, but to be sure, use gluten-free oats.)
- Place a small skillet on the stove on medium-low heat. Coat the pan with nonstick spray. For one large pancake, pour 1 cup batter into the pan and cook for about 5 minutes until bubbles form on the top of the pancake. (I like to add fresh or defrosted blueberries to the pancakes, but it isn't necessary.)
- Flip the pancake and cook for an additional 2 to 3 minutes, adding blueberries, if using.
- Remove and serve immediately topped with blueberries, maple syrup or honey. Store leftovers in an airtight container in the refrigerator. You also could freeze the pancakes in freezer bags.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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