Banana, Chia, and Oatmeal Pancakes
Nutritious banana, chia, and oatmeal pancakes made in a blender. Gluten free, and makes 10 pancakes.
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The first time I had banana oatmeal pancakes was after having my first daughter. Two other friends had also given birth to their first baby (also girls), and we were surviving the dizzying and exhausting transition into motherhood with weekly get together’s at each other’s house. The host would provide breakfast, and we would all pitch in with coffee or a side. We would compare notes on how our babies were doing, and marvel at how much better they slept out and about than at home.
The host had thrown these together, and assured us that they were so easy and only took three ingredients: banana, oatmeal, and eggs. Since then, I have made a lot more pancakes, and found ways and inspiration to make the original recipe even better. This version was developed for my Postpartum meal prep and meal train series in partnership with Bob’s Red Mill, and was adapted from Monique Volz at Ambitious Kitchen recipe. To pack it full of critical postpartum nutrients (Omega-3s and fiber), I added chia seeds, and some rising agents for an extra fluffy pancake.
Why you’ll love this recipe:
Nourishing and fun to eat. Most oatmeal banana pancake recipes are great, but this one adds chia seeds (which quite notable bring Omega-3s to the table, a nutrient many people are lacking), and who doesn’t love a pancake for breakfast?
Kid friendly: My daughters love to eat pancakes in the morning, and they love to eat this recipe too!
You can make them ahead. Make a double batch of these, and store the extra in the freezer until you’re ready to eat. Thaw overnight in the refrigerator or microwave to reheat.
Tips for success:
Consistency is key for this recipe. The oats and chia seeds have a tendency to soak up extra liquid, so make sure it is a pourable consistency and you work quickly to cook once it is made.
Frequently Asked Questions:
Can I use oat flour instead of oats for this recipe?
Can I skip the chia seeds? Chia seeds are packed full of nutrients it’s easy to miss in our diet such as omega-3s and fiber, so I encourage you to always have some on hand! Chia seeds are also known for their ability to create a gel, so it would likely change the consistency significantly to leave them out, and you would probably need less liquid.
Ingredients
2 medium (265gr) overripe bananas
2 large eggs
3/4 cup (170gr) buttermilk or other nondairy or dairy milk
1 teaspoon vanilla extract
1 ½ cups (170gr) Bob’s Red Mill Protein Oats
1/4 cup chia seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon olive oil or coconut oil
Cooking oil or butter, for frying
Method
Make the batter. Add all ingredients to a blender, and mix until smooth. Use a rubber spatula to scrape the sides as needed.
Cook the pancakes. Preheat a griddle over medium. Once hot, use a brush to coat the surface with oil. Use a ¼ cup or cookie scoop to scoop batter onto the griddle, and use a rubber spatula to spread it out slightly so it’s not too thick. Let cook for about two minutes, and flip cooking for 1-2 more minutes.
If you have to do a second batch to cook, make sure that the consistency is still loose. The chia and the oats will thicken as it sits, even within five minutes, so add a few tablespoons of water to ensure that it’s not too thick.
Serve while hot with your favorite pancake toppings (butter, maple syrup, etc).
Notes: This recipe was developed in paid partnership with Bob’s Red Mill.
Banana Oatmeal Pancakes
Banana Oatmeal Pancakes made in a blender.
Ingredients
Instructions
- Make the batter. Add all ingredients to a blender, and mix until smooth. Use a rubber spatula to scrape the sides as needed.
- Cook the pancakes. Preheat a griddle over medium. Once hot, use a brush to coat the surface with oil. Use a ¼ cup or cookie scoop to scoop batter onto the griddle, and use a rubber spatula to spread it out slightly so it’s not too thick. Let cook for about two minutes, and flip cooking for 1-2 more minutes.
- If you have to do a second batch to cook, make sure that the consistency is still loose. The chia and the oats will thicken as it sits, even within five minutes, so add 2-3 tablespoons of water to ensure that it’s not too thick.
- Serve while hot with your favorite pancake toppings (butter, maple syrup, etc).
