Banana-Oat Blender Pancakes
# Banana-Oat Blender Pancakes
Ripe banana supplies sweetness and moisture in these compact oat pancakes, while eggs provide structure. Blending makes the oats fine enough for an even batter, and a short rest lets them hydrate. The detailed heat, portion, flip cues, and center endpoint make the method repeatable on either a griddle or skillet.
## Yield and timing
Makes 12 small pancakes, 4 servings of 3. Preparation: 10 minutes. Resting: 5 minutes. Cooking: 12–16 minutes.
## Equipment
– Blender
– Rubber spatula
– Large nonstick skillet or electric griddle
– 1/4-cup measure
– Thin turner
– Instant-read thermometer, recommended
– Wire rack or heat-safe plate
## Ingredients
– 1 cup (90 g) old-fashioned rolled oats
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/8 teaspoon fine salt
– 1 medium very ripe banana, peeled (about 110 g)
– 2 large eggs
– 1/2 cup (120 ml) low-fat milk
– 1 teaspoon vanilla extract
– 1 teaspoon neutral oil, divided, or nonstick cooking spray
– 1/2 cup (70 g) fresh blueberries, optional for serving
## Method
1. Put the oats, baking powder, cinnamon, and salt in the blender. Blend for 20–30 seconds, until the oats resemble coarse flour. Add the banana, eggs, milk, and vanilla. Blend for another 20 seconds, scrape down the container, then blend just until smooth. Let the batter rest for 5 minutes. It should be thick but pourable.
2. Heat a large nonstick skillet over medium-low heat for 2 minutes, or set an electric griddle to 350°F (175°C). Brush the surface lightly with some of the oil. A drop of batter should sizzle gently without darkening at once; if it browns immediately, reduce the heat.
3. Scoop a scant 1/4 cup batter per pancake, making only as many as fit without touching. Spread each portion to about 3 1/2 inches wide. Cook for 2–3 minutes, until the edges look matte, several bubbles have opened on top, and the underside is golden brown.
4. Slide a thin turner completely beneath each pancake and flip once. Cook the second side for 1–2 minutes, until golden and the center springs back when lightly pressed. Pancakes containing egg should not have a wet or custardy center. For an objective check, the middle of a representative pancake should reach 160°F (71°C).
5. Transfer cooked pancakes to a wire rack so their bottoms do not steam. Repeat with the remaining batter, applying only a thin film of oil between batches and adjusting the heat if the surfaces brown before the centers set. Serve three pancakes per person, with optional blueberries.
## Storage and substitutions
Cool leftovers promptly, refrigerate in a covered container within 2 hours, and use within 3 days. Reheat in a toaster or in a dry skillet over medium-low heat until hot throughout. Freeze pancakes in a single layer, then stack with parchment between them in a freezer container for up to 2 months.
Quick oats can replace rolled oats by weight. Certified gluten-free oats make the recipe suitable for people who avoid gluten, provided all other ingredients meet their needs. Unsweetened soy or oat milk can replace dairy milk. Applesauce is not a direct substitute for the banana because it produces a thinner batter; if necessary, use 1/2 cup thick unsweetened applesauce and reduce the milk to 1/3 cup. Frozen blueberries are best warmed separately rather than stirred into this delicate batter.
