TGIF! We’ve made it to another weekend! On the weekends I love having breakfast that does not consist of cold cereal. Nearly every weekend, we have pancakes. I do, however, try to change it up a bit, adding fruit one time, chocolate chips another. Topping them with homemade syrup, or apple sauce. We’re not usually eating the EXACT same thing each weekend. But, I also like to change up the pancakes that we eat, playing with new recipes, tweaking and changing things along the way. These pancakes are super simple to put together, and healthy to boot! All you need is a blender, and a frying pan, and you’re set to have a great hot breakfast in no time.
Gluten-free Oatmeal Blender Pancakes
Author: Jeanine Friesen
Serves: 10
Ingredients
- 1 1/2 cups buttermilk
- 3 eggs
- 1 tsp vanilla extract
- 1 medium banana (overripe is good, but not necessary)
- 2 cups certified gluten-free old-fashioned rolled oats
- 1 Tbsp ground chia seeds
- 1 Tbsp honey
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
Instructions
- Place the buttermilk, eggs, vanilla, banana, oats, chia seeds, and honey into the jar of a blender. Cover and blend at high speed for two minutes (iIf you skimp on the blender time, your mixture may not be thick enough). Add the salt, baking soda, and baking powder, and blend again just until mixed.
- Pour approximately 1/2 cup batter onto lightly greased frying pan heated to a medium-high heat, making pancakes that are about 4 to 5-inchs wide.
- Fry until bubbles start to form on the top of the pancake. Carefully flip using a spatula/turner, and continue to cook for another 2 minutes or so, or until the bottom has browned. If the pancake is browning too fast, turn the heat down.
- Repeat with the remaining batter. This recipe makes about 10 5-inch pancakes.
Heather Porrill says
These sound good, and yes I can almost smell the maple syrup.
Jeanine says
Thanks, Heather!
Margaret A. Massey says
Thanks. Will have to freeze some for later but this is the first time I am really hungry for pancakes in a long time. ~ Margaret
Jeanine says
I’m sure you can freeze them individually and take out what you need, although I’ve never tried it, leftover pancakes is never an issue here. 🙂
K. Cooper says
This is perfect! We need a quick lunch and I’ve got the ingredients (except for the chia seeds, but we’ll make it). Pancakes for lunch it is!
Jeanine says
Awesome!! My kids love pancakes for lunch too.
Meredith says
Yum! I’ll be making these tomorrow for breakfast!
Jeanine says
Awesome, let me know your thoughts, Meredith!
For those that are making them, but sure to blend for 2 minutes! If you skimp on the blender time, your mixture may not be thick enough!
Cathy Bray - The Hungry Hollow says
I have all the ingredients!!!!!! I am making these tomorrow for breakfast!!! Thanks my dear friend 🙂
Katie says
Mmmm look fabulous!
Jeanine says
Thanks, Katie!
Cathy Bray - The Hungry Hollow says
I made these for breakfast!!! They were fantastic! Thank you Jeanine! 🙂
Jeanine says
yeah!! So glad to hear that, Cathy!! 🙂
sheena says
Great recipe! Does any one have calorie and serving size info? Thanks 🙂
Jeanine says
If you make 10 pancakes with this recipe, it is about 120 calories per pancake (according the the calorie calculator on SparkRecipes.com )
Sharleen says
Thanks for your recipe!!! Made it this morning – delicious!!!!
Jeanine says
Awesome!! Thanks for the feedback, Sharleen! It’s always great to hear how recipes work (or don’t work sometimes) for others. Glad that they were a hit!
Lindsay says
Just wondering if you could use 1 T. ground flaxseed in place of the chia seeds… would flax be a good substitute? Will it compromise the texture of the pancakes?
Jeanine says
I think ground flaxseed would be a great substitute for the chia seeds, and it should not affect the batter either. Enjoy!
Dee Johnson says
Made these today and they are so delicious! Because it has a banana in it, they almost taste like banana bread. I thought next time I could add some blueberries… or nuts… or chocolate chips. 🙂 Love how easy these are. <3
Jeanine says
Oh…now you’re thinking! 🙂 might work best to sprinkle those on after pouring the batter though. But they’d be tasty!
GwenH says
Thank-you Jeanine, these were awesome pancakes!!!! I didn’t have buttermilk so I just used milk with lemon juice, and used a little more ground flaxseed. We had homemade cherry syrup on them.
Next time I make them I’ll put in some blueberries… I didn’t think of it today… love blueberries in my pancakes.
Jeanine Friesen says
So glad that you liked them, Gwen! They are pretty tasty (and super simple, right?). Mmm… Cherry syrup! Nice!
Lisa says
I just found your site and am in LOVE. Making the oatmeal blender pancakes for Sunday Brunch with a Rhubarb syrup for my darling hubby who loves Rhubarb. Thanks so much for posting so many delicious recipes!
Jeanine Friesen says
Welcome here, Lisa, and thank you! Hope you husband enjoys the pancakes, I bet rhubarb syrup would be fantastic with them!
Candice Dowhaniuk says
WE LUV’d the Oatmeal Blender Pancakes…thx so much for sharing the recipe!!!
kerreena says
Can you replace the butter milk with almond or coconut milk?
Katharina says
We make these all the time. They are the best. We are adding frozen cherries or blueberries right into the batter in the pan.
But my baby is allergic to bananas. What you be a good substitute/adjustment?
Thanks.
Jeanine says
Mmm… berries are a great idea, Katharina! I’m not sure how you’d sub the banana though. Maybe apple sauce (less amount than banana though), it’s really hard to say. sorry!