One bowl oatmeal blender pancakes {gluten-free}

oatmeal banana nut pancakes

You know how every now and then you find a recipe that is super simple to prep and deemed delicious by all family members? It's a home run! Well that's what these pancakes are in the Bennett house.

Gluten-free pancakes made with coconut or almond flour never suited my preferences completely in their texture. But at soon as I tried this oatmeal-textured pancake I knew it would be a hit.


I started with a recipe from Renee at FIMBY (who had herself adapted it from elsewhere), made a few changes to suit our preferences and we've been making it a few times a month at least since then.


We've tried this recipe with a handful of variations and it's been tasty each time. Last night's version was banana pecan; pumpkin chocolate chip has been a favorite, too.


Since I have an immersion blender, I just make it all in one bowl-- my batter bowl that has measurements on it-- starting with measuring the milk, and then dumping everything else in. The blender grinds up the oats nicely- you could probably also make this right in a high-powered blender if you have a Vitamix or BlendTec (I don't unfortunately), too, or blend it in a couple of batches if you have a regular blender.

Oatmeal Blender Pancakes

recipe from

makes enough for our hungry family of 5, about 2 dozen pancakes

  • 2 cups milk, preferably whole (or buttermilk)

  • 3 cups gluten-free rolled oats

  • 2 bananas (broken into a few pieces) or 1/2 can of pumpkin purée

  • 1 egg

  • 1 Tbsp. flax meal

  • 1 Tbsp. baking powder

  • 3/4 tsp. salt

  • 2 tsp. vanilla

  • 1 tsp. cinnamon

  • few grounds of fresh nutmeg, optional

  • 2 Tbsp. maple sugar, optional

  • Optional add-ins: chocolate chips or chopped walnuts, or whatever else! (blueberries? pecans? go crazy!)

Mix all in large batter bowl and blend with immersion blender. Pour out about 1/4 cup of batter and cook on hot griddle (about 300 degrees F) until golden brown.

Serve with butter, and your choice of maple syrup, brown rice syrup or berry syrup (my kids loved it with elderberry syrup!). I also highly recommend it with bacon, so amazing.


If you're looking for a gluten-free (just make sure to get gluten-free oats) pancake staple, look no farther. We make this most Saturday mornings now and sometimes (like last night!) for dinner, too.

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