5-Minute Blender Oatmeal Pancakes
Real talk: It’s 7:10 AM. One kid is missing a shoe, another just informed me they need 24 cupcakes for the class party by noon, and I just realized we are completely out of bread for toast. I’ve been there approximately 4,000 times.
On mornings like that, survival is the win. This recipe is my secret weapon and one of our favorite quick family breakfast ideas. These 5-Minute Blender Oatmeal Pancakes saved my Tuesday last week, and they’ve been on our weekly rotation ever since. They are healthy enough that I feel like a “good mom,” but fast enough that we actually make the school bus.
The Zero-Bowl Blender Pancake Recipe
The best part of this recipe? No bowls. No whisks. No flour-covered countertops. Everything happens right in the blender jar. You pulverize the oats into flour, add the wet ingredients, and pour the batter directly onto the griddle to create these no flour oatmeal pancakes.
When you’re done, you just rinse the blender and you’re finished. Because let’s be honest, no one has time to scrub a crusty pancake batter bowl on a Wednesday morning.
The “Green Monster” Hack: Healthy Pancakes for Kids
If you have a picky eater, listen up. My middle daughter currently treats anything green like it’s radioactive. However, she loves these “Green Monster” pancakes.
By tossing a handful of baby spinach into the blender, the pancakes turn a vibrant, bright green. But because of the banana and vanilla, they taste exactly like a regular pancake. It’s a total parenting win for picky eater breakfast hacks to see her asking for seconds of “spinach cakes” while I just nod and sip my coffee.
Lily’s Pro-Tips for Success
- The Rest-in-the-Jar Trick: This is the most important part! Oats are thirstier than wheat flour. If you pour the batter immediately, the pancakes might be a little thin or gritty. Let the batter sit in the blender for just 2 minutes while your pan heats up. Those 120 seconds allow the oats to hydrate, giving you a much fluffier result.
- Check the Heat: Oat-based batters are a bit denser than traditional ones. If your heat is too high, the outside will burn before the middle is set. Keep it at a steady medium.
- The Freezer is Your Friend: I usually double this batch on Sundays. I freeze the extras in a single layer on a baking sheet, then toss them into a freezer bag (check out my Bulk-Batch Freezer Oatmeal Pancakes). On chaotic mornings, you can pop them directly into the toaster. They come out crispy on the edges and soft in the middle—way better than the microwave!
Perfect is the enemy of fed, but these pancakes are pretty close to both. Give them a try tomorrow morning and reclaim your 7:00 AM sanity with the best oatmeal pancakes!
5-Minute Blender Oatmeal Pancakes
Ingredients
Instructions
Add the oats to your blender and pulse for about 10 seconds until they look like a fine flour.
Add the banana, eggs, milk, baking powder, vanilla, and cinnamon. If you're doing the 'Green Monster' version, toss in the spinach now too.
Blend on high until completely smooth, about 30 seconds.
CRITICAL STEP: Let the batter rest right in the blender jar for 2 minutes. This allows the oats to hydrate so your pancakes are fluffy, not gritty.
Heat a non-stick griddle or pan over medium heat. Lightly grease with a little coconut oil or butter.
Pour the batter directly from the blender jar onto the griddle to make small (3-inch) pancakes.
Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden.