Gluten-free, dairy-free blender pancakes that use oats instead of flour. A healthy Fourth of July breakfast.
I think we all know the person who, when pancakes are served, will immediately grab the jug of syrup and smother their plate with it, leaving very little for everyone else. Well, that person is me. Or at least, it usually is. I tried these pancakes both with and without maple syrup, and I thought they were just as good without syrup. What the what? What the What? WHAT THE WHAT!?!
It’s a big deal. Trust me.
So hooray! Pancakes (and possibly syrup) for all!
And I do mean for all, because these pancakes are also gluten-free (as long as you use certified gluten-free oats), and I’ve included a vegan option. Also, there’s no fancy equipment needed here, as the batter’s made by adding everything to blender and blitzing away.
With all those wholesome oats, these feel like rustic pancakes. The kind of pancakes you should be eating in a log cabin. Maybe with a pair of fuzzy slippers and a mug of hot cocoa.
Or a top hat and fake beard, if you were having some sort of patriotism overload and felt the need to dress up as Lincoln.
Believe it or not, these pancakes taste like banana oatmeal cookies, but in pancake form. The bananas keep them moist, and the flavor comes from the oats, cinnamon and blackstrap molasses.
If you didn’t want to bother with the berries, these would be great just as Rustic Banana Oatmeal (Cookie!) Pancakes. And so you know, these pancakes are easier to flip when made sans berries. Especially if you’ve got some super-duper large blueberries, like I did.
Below I’ve included pictures of an earlier vegan version of these pancakes (I’ve tweaked the recipe some more since taking those photos). Just to be clear, the ones with the blue background are the vegan pancakes (and yes, these pancakes look a lot more ‘rustic’).
When I was taking pictures of this earlier vegan version, I was hoping to have a flag in the background. But silly me placed the flag too high, and I couldn’t be bothered to try and move it. Getting the flag into the picture at all was a surprisingly difficult process. I actually had the flag attached (with sticky putty) to a stack of canned pumpkin.
Because, yes, I have pumpkin all year round.
Finally, just before I give you the recipe (unless you just scrolled down, and aren’t reading any of my silliness), I have one more thing to note. The vegan version of these pancakes uses flax eggs and additional milk, and yields very moist pancakes. However, I’m not going to lie to you: these are better made with actual eggs.
As I mention in the Notes section of the recipe, vegan pancakes can be quite difficult to cook, as they don’t cook as quickly or evenly as their eggy counterparts. The key is to cook them for a bit longer than you’d cook egg-filled pancakes, and don’t flip them until the edges appear dry.
Also, while I was clearly going for a Fourth of July theme for this post (uh, just in case you hadn’t noticed from all the flags), these are just as good in September, April, or whenever. But I probably didn’t need to mention that.
This post (including the recipe and pictures) has been updated since it was originally posted.
- For the pancakes
- 1⅓ cups rolled oats (divided)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- 1 cup mashed banana
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- ½ teaspoon blackstrap molasses
- 2 eggs
- ⅓ cup fresh blueberries
- 5 - 6 strawberries, thinly sliced (optional)
- Maple syrup
- In a blender, combine 1 cup of rolled oats, baking powder, baking soda, salt, cinnamon, mashed banana, vanilla extract, lemon juice, blackstrap molasses and eggs. Blend until smooth. Stir in the remaining ⅓ cup of rolled oats.
- Refrigerate the batter for 10 - 15 minutes, or until thickened. The pancake batter should be reasonably thick, but thinner than muffin batter. If the batter has become too thick, gradually stir in some almond milk (or dairy milk).
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake. If necessary, use the back of a spoon to shape the pancakes into circles. Place a few blueberries and sliced strawberries (if using) on top of each pancake.
- Cook the pancakes for about 3 minutes, or until they have puffed up and bubbles appear on the surface. Flip, and cook for 1 minute on the other side. Adjust the stove heat as needed.
- Serve the pancakes with some blueberries, strawberries and maple syrup. Enjoy!
For 1 cup of mashed banana, you will need approximately 2 very ripe bananas.
Use fresh berries, rather than frozen (frozen berries will make the pancakes take forever too cook, and turn the batter purple). If preferred, you could stir in the blueberries into the batter along with the ⅓ cup of rolled oats in Step 1.
If you include the optional strawberries, make sure you grease your skillet very well, as strawberries have a tendency to stick to the pan.
- Replace the 2 eggs with flax eggs - 2 tablespoons flaxseed meal whisked with 6 tablespoons water. Let the flax eggs sit for 5 minutes, or until they have formed a gel. - Add ½ cup almond milk when blending the pancake mixture in Step 2. If the batter is too thick, add more almond milk.
- Cooking vegan pancakes can be tricky, as they often don’t cook as quickly or evening as their eggy counterparts. Make sure you don’t flip them until the edges start to look dry (around 3 - 5 minutes). Then cook them for another 2 - 3 minutes on the other side.