Gluten-free oatmeal blender pancakes that require absolutely no flour or bananas! Just throw whole oats, eggs, milk, and a few other simple ingredients in a blender and you’re ready for the griddle!
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Sometimes after a long run, I just can’t not immediately jump into the kitchen to start cooking up a recovery meal! These oatmeal blender pancakes were one such meal that I couldn’t wait to make!
But, since I was both sweaty and sunscreen-y (bare with my words today, please ;), and sore from a week of running and not doing enough yoga, I reminded myself that the pancakes will still be there when I get out of the shower.
So, I grabbed a breakfast cookie from the freezer and my water bottle and ran up to take a quick shower before coming back downstairs to develop these pancakes.
And I’m so glad I did! As hungry as I can get after a run, I usually enjoy cooking (& eating!) more when I’m cleaned up and wearing fresh clothes. This way I can relax and enjoy the whole process too: possibly brewing some tea or slicing up some fruit while I’m cooking and reflecting on my run, too.
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Developing this oat flour pancakes recipe.
Renewed from the shower, I decided to film the first round of these oat flour pancakes recipe development on my Instagram stories. ‘Cause what else do you do when you’re starving??
Such decisions probably don’t surprise you by now, do they?
In this first round of this Vitamix pancake recipe development, I learned so many important things:
- Let the pancake batter rest (only for about 3-5 minutes), in a bowl, not the blender. It will thicken up a bit and then will be hard to scoop!
- Use slightly fewer oats than you’d think you need! The ground-up oats will absorb the liquid as they rest so it’s ok if the batter isn’t initially as thick as you want it to be.
- Use a non-stick griddle. I started my pancakes on a non-non-stick pan and it was a mess! I mean, borderline embarrassing to share that picture in my stories but I wanted to do it so you could see that we’re all humans and you don’t have to be perfect to be a great cook!
After the second round of recipe development (this time, not on Instagram) I got these little golden beauties right to where I wanted them. I made and photographed them in the late afternoon, thinking I would just wrap them up for breakfast the next day, but nope! They ended up being our dessert after dinner.
See? Whoever said you can’t have breakfast for dessert?! The world is full of possibilities, folks. 🙂
5 Other Reasons Why You Should Try These Oatmeal Blender Pancakes!
- Are naturally gluten-free — just make sure to use certified gluten-free oats!
- Don’t use any flour OR bananas — just whole oats, milk, an egg, and a few other ingredients you most likely already have on hand!
- Have a nutty and heartwarming flavor — thanks to vanilla extract, buttermilk, and butter.
- Are full of whole grains.
- Make the perfect recovery meal — the balance of carbohydrates, protein, and fat are just what those recovering muscles need after a hard workout!
Are rolled oats gluten-free?
Yes! If you buy the certified gluten-free oats, they will be gluten-free! Most other oats are made without wheat, but the certification can give you that extra confidence that there’s absolutely no gluten in the oats.
Do you need oat flour for oatmeal blender pancakes?
Nope! You do not need oat flour for oatmeal blender pancakes. All you need are whole oats. That’s because the blender grinds down the oats to form oat flour as you blend the pancake batter together in the blender.
Are oatmeal pancakes gluten-free?
If you don’t use any other wheat flours and use certified gluten-free oats, oatmeal pancakes should be gluten-free! These pancakes only have whole oats in them, so they should be 100% gluten-free if made with certified gluten-free oats!
What are gluten-free pancakes made of?
There are a lot of different possibilities. Gluten-free pancakes can be made of oat flour, all-purpose gluten-free flour blends, other all-purpose flours, or even just oats! In this recipe, we’ll be keeping it simple and just using those oats.
How to make these easy no-flour pancakes without banana:
Thankfully, it’s pretty easy! Just follow these few simple steps and comment below if you have any additional questions!
- Add all the ingredients (up to the non-stick cooking spray) to a blender, adding the liquids first and then the rest of the ingredients!
- Run the blender on medium speed for 30-45 seconds, or until no more chunks of oatmeal remain.
- Pour the batter into a medium-size mixing bowl and let rest for 3-5 minutes, or until the batter gets puffy. Preheat your griddle to medium heat about halfway through the 3-5 minutes.
- Once the griddle is hot and water sputters when flicked on the griddle, spray it with non-stick cooking spray, let it heat up 20-30 seconds, and then scoop the pancakes on to the griddle by the 1/4 cup. I like to use a quarter cup measuring cup to do this!
- When the pancakes have risen and the air bubbles in them are starting to pop (about 2-3 minutes, depending on how hot your griddle is), flip them and cook another 2-3 minutes, or until golden on the bottom.
- Serve the gluten-free pancakes with maple syrup, fruit, or any of your other favorite pancake toppings and enjoy!
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How to properly grease your pan or griddle when making pancakes:
For the best results, you want to grease or spray your pan, with just the right amount of oil when cooking your pancakes. Too much oil and the pancakes can brown weirdly and too little oil and the pancakes can not flip.
I like to get the perfect amount of oil by spraying a light spritz of cooking spray on the pan or griddle or by brushing the pan with a paper towel dipped in oil.
What are the best toppings for oatmeal blender pancakes?
Here are some of my most common go-to toppings:
- Dried fruit
- Maple syrup or honey
- Sliced apples or bananas
- Nut butter
- Whipped cream
- Coconut butter
- Dried Coconut
There are so many delicious toppings for pancakes, so have fun experimenting with your favorites!
What ingredients do you need for these blender pancakes?
Below are all the ingredients you need for this recipe!
- *Buttermilk (dairy or nut)
- 1 Egg
- Vanilla extract
- Melted Butter
- Old-fashioned oats
- Baking soda
- Baking powder
- Granulated sugar or honey
- Non-stick cooking spray
- … and all your favorite pancake toppings!
But, how do you make your own buttermilk?
To make your own buttermilk, simply add 1 tablespoon distilled white vinegar to a 1-cup measuring cup. Then fill the cup the rest of the way to the 1-cup measuring line with your milk (dairy milk or nut milk is just fine!). Give the milk a gentle stir with a spoon, let sit for 5 minutes, and then you’re ready to use your buttermilk!
What substitutions can you make in these no-flour pancake recipe?
Here are a few easy substitutions you can make in this recipe:
Melted coconut butter or ghee in place of melted butter: just make sure to use the same amount and this substitution will work fine! Pro-tip: making this substitution and using a nut buttermilk will make these pancakes dairy-free!
Maple syrup in place of granulated sugar or honey: using the same amount should give a very similar taste.
What ingredients can you add to these oatmeal pancakes?
Mix-ins can make pancakes so much fun! Here are some ingredients you can stir into the pancake batter while it’s resting and before it goes on the griddle:
- 1 apple, peeled & chopped + 1/2 teaspoon ground cinnamon
- 1/2 cup frozen blueberries
- 1/3 cup chocolate chips
- 1/3 cup dried & flaked coconut + 1/3 cup chopped dates
- 1 teaspoon fresh orange zest + 1/3 cup dried cranberries
- 1 teaspoon fresh lemon zest + 1/2 cup frozen raspberries
Can you make these no-flour pancakes vegan?
I’ve never personally made these no-flour pancakes vegan, but I’d imagine they’d be great with a flax egg. Just whisk 1 tablespoon ground flaxseed with 2.5 tablespoons water, let it rest for 15 minutes, and then whip it up with the other ingredients in the blender.
How do you store cooked oatmeal pancakes and how long do they last for?
You can store cooked oatmeal pancakes in an airtight container in the fridge for 2-3 days.
To make your pancakes last longer, you will need to freeze them. To do this, stack the pancakes with parchment paper separating them and freeze in a freezer safe container or Ziploc bag. The pancakes will last up to 2 months this way. Thanks to the parchment paper, you can just pop out the number of pancakes you want each mealtime.
How do you reheat oatmeal blender pancakes?
The easiest way to reheat oatmeal blender pancakes is to pop them in the toaster oven.
If reheating from frozen: you have a few extra minutes, spread your pancakes out n a dinner plate and let them come to room temperature for 5 minutes. Then toast them in the toaster oven on low heat for 1.5-3 minutes, or until the pancakes are heated through and are crisping up on the outside.
If you don’t have time to let the pancakes come to room temperature, just toast the pancakes for 2-4 minutes after removing from the freezer.
If reheating from refrigerated: just pop the pancakes in the toaster oven for 1.5-3 minutes, or until the pancakes are crisping up on the outside and the pancakes are heated through.
What tools do you need to make these oatmeal blender pancakes?
- High-speed blender
- Glass mixing bowl
- Dry measuring cups
- Glass measuring cups
- Non-stick griddle
- Heat-safe flexible turner
Looking for a great Banana Blender Pancake Recipe?
Then, check out Kim’s Cravings Banana Oat Blender Pancake Recipe — they’re delicious!
Check out these other breakfast recipes you might like:
- Black Bean Breakfast Enchiladas – Change up your brunch routine with these filling and perfectly spiced Black Bean Breakfast Enchiladas. They’re vegetarian, full of plant-based protein, and also make for a delicious dinner!
- Classic French Toast Recipe – another healthier take on a breakfast classic while being much healthier! This recipe also uses the blender to whip up the egg soak, making it easy to prep and clean up.
- Blueberry Muffles – Part muffin, part waffle, these muffles have a crisp exterior and delicate interior, becoming a new brunch classic!
- Protein Breakfast Cookies – with no-butter or processed sugar (except for chocolate chips!) these breakfast cookies are high in protein, convenient, and only take one bowl to make!
- Best Whole Wheat Pancakes – fluffy whole wheat pancakes the whole family will love!
- Classic Coffee Cake (Two Ways) – a tasty and delicate cinnamon-spiced coffee cake with vegan and traditional preparation instructions.
- Vanilla Spiced Coconut Granola – crunchy and flavorful granola, flavored with warming spices, toasted coconut, and almonds. Gluten-free & vegan variations!
Want more creative blender recipes? Then, check out these popular blender baking recipes:
- Gluten-Free Pumpkin Spice Blender Muffins (Dairy-Free, Too!)
- Double Apple Cake (Gluten-Free & Dairy-Free!)
- Fudgy Date Brownies (Gluten-free!)
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Tender gluten-free pancakes whip up in a blender and then are ready for the griddle! Don't worry about getting oat flour-- all you need are whole old fashioned oats for this recipe.
Read the notes below for directions on how to make your own buttermilk!
- 1 1/2 cup low-fat buttermilk
- - 1 egg
- 1 1/2 teaspoon vanilla
- 1 1/2 tablespoon unsalted butter, melted
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon sugar (or 2 teaspoons honey)
- 1/4 teaspoon salt
- non-stick cooking spray
- maple syrup, fruit, whipped cream, bananas, dates, and/or any of your other favorite pancake toppings!
- Add all ingredients to a high speed blender (I use a Vitamix) in the order listed and blend on medium speed for 30-45 seconds, or until there are no more larger oatmeal chunks left.
- Pour the batter into a medium size bowl and let rest at room temperature for 5 minutes, or until the batter starts to get puffy.
- When there are just a few minutes left of resting, heat up a non-stick griddle or saute pan over medium heat, or until water sputters when flicked on the surface.
- Spray pan or griddle with cooking spray, let that heat for 30-45 seconds, and then scoop the batter out in 1/4 cup scoops (I like to use a 1/4 cup measuring cup to do so) onto the pan.
- Cook until the air bubbles in the pancakes pop and the bottom of the pancake turns golden brown, about 2-3 minutes.
- Flip the pancake and cook for 2-3 more minutes, or until the bottom side of the pancake turns golden too.
- Repeat with the rest of the pancakes and serve warm with maple syrup and/or your other favorite toppings!
- Make your own buttermilk by adding 1.5 tablespoons white vinegar to a 2 (or 4) cup measuring cup. Then add 1 or 2% milk and fill to the 1.5 cup line. Let sit at room temperature for 5 minutes, or until starting to curdle.
- To serve all your pancakes warm at the same time, just move them to a plate in an oven preheated to 200 degrees while the rest of the pancakes cook.
- Store leftovers in an airtight container in the fridge for 2-3 days or in an airtight container in the freezer for 1-2 months. Reheat in a toaster on low, or until warmed through and just lightly crispy.
Amount Per Serving Calories 120Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 23mgSodium 322mgCarbohydrates 19gFiber 2gSugar 7gProtein 4g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.