If you’re on the hunt for the ultimate wholesome breakfast that’s as easy as it is delicious, these Blender Oatmeal Banana Almond Milk Pancakes will sweep you off your feet! Imagine hearty oats, sweet bananas, a hint of cozy spices, and creamy almond milk—all coming together in a healthy, fluffy stack that practically begs for a drizzle of maple syrup. The best part? Everything comes together in your blender, making this recipe both speedy and cleanup-friendly for busy mornings. This is a pancake experience you can feel fantastic about, and once you try it, you’ll never reach for a boxed mix again!

Blender Oatmeal Banana Almond Milk Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what goes into these dreamy pancakes! Every ingredient plays a starring role, contributing to the hearty texture, natural sweetness, or cozy flavor. The result? A stack of Blender Oatmeal Banana Almond Milk Pancakes that are full of substance, goodness, and flavor in every bite.

Oats: Old-fashioned or quick oats work—these give body and whole grain goodness to the pancakes.
Whole wheat flour: Packs extra fiber and adds a nice, hearty texture to contrast the oats.
Bananas: The secret to natural sweetness and flavor—make sure they’re ripe for best results!
Eggs: They help bind everything together and add lift for extra fluffy pancakes.
Medjool dates: These blend right in for a caramel-like sweetness and added fiber.
Almonds: Blend up beautifully to add nutty richness and tiny flecks of crunch.
Almond milk: The dairy-free dream! It creates a silky, light batter that’s perfect for pancakes.
Baking powder: Essential for that lovely rise and pillow-soft texture.
Baking soda: Works alongside the baking powder to give extra lift.
Cinnamon: Adds warm, inviting spice that pairs perfectly with bananas and oats.
Ground cloves: Just a touch gives a deep, aromatic background note.
Vanilla: One of the most comforting flavors in baking—don’t skip it!
Salt: Balances the sweetness and brings everything together.
Oil to grease the pan: Coconut oil, olive oil, or butter all work—this is for golden, nonstick pancakes every time.

How to Make Blender Oatmeal Banana Almond Milk Pancakes

Step 1: Blend Wet Ingredients and Nuts

Start by adding your pitted Medjool dates, peeled bananas, vanilla, almond milk, and almonds to the blender. This step is all about creating a smooth, creamy base packed with sweetness and nutty goodness. Blend on high until everything is fully integrated—you want the mixture as smooth as possible so your pancakes have a perfect texture.

Step 2: Add Dry Ingredients

Next up, it’s time to give your pancakes substance. Add the whole wheat flour, oats, eggs, another splash of vanilla (because why not?), baking soda, baking powder, salt, ground cloves, and cinnamon directly into the blender. Secure the lid and blend on high again. The oats and flour will blitz down and mingle with the wet ingredients, creating a thick, pourable pancake batter.

Step 3: Preheat and Grease the Pan

Heat a nonstick skillet or griddle over medium-high heat and add about a teaspoon of your chosen oil. This helps ensure your Blender Oatmeal Banana Almond Milk Pancakes don’t stick and develop a beautiful golden color. Wait a minute for the oil to get shimmery and hot but not smoking—pancake perfection starts with a well-prepped pan!

Step 4: Pour and Cook the Pancakes

Pour your batter onto the pan in 4-inch rounds (about 10 cm diameter)—aim for pancakes that are easy to flip and perfectly sized for stacking. Watch as little bubbles start to form on the surface, which usually takes a minute or two. That’s your signal to flip! Cook for another minute or two on the other side, then transfer to a plate and repeat. Add more oil as needed so each batch is golden and crispy on the outside.

Step 5: Repeat and Stack

Continue until you’ve used up all the batter, which should make around 18 to 20 pancakes depending on size. Stack them high and keep them lightly covered, so they stay warm and tender. At this point, your kitchen will smell like absolute heaven—time to gather everyone around for breakfast!

How to Serve Blender Oatmeal Banana Almond Milk Pancakes

Garnishes

Garnishing is where these pancakes become extra special. I love a drizzle of maple syrup, a handful of fresh berries, chopped nuts, or a dusting of cinnamon. Sliced bananas and a dollop of almond butter will take your Blender Oatmeal Banana Almond Milk Pancakes to a new level. Want a cozy weekend treat? Try a swirl of Greek yogurt and a sprinkle of chocolate chips on top!

Side Dishes

If you want to round out your breakfast, serve these pancakes with a fresh fruit salad, a side of crispy turkey bacon, or a glass of orange juice. The heartiness of these pancakes pairs beautifully with lighter sides—think a bowl of tangy yogurt, or even a quick smoothie for a complete, nourishing meal that keeps you satisfied all morning long.

Creative Ways to Present

For a brunch spread, stack your Blender Oatmeal Banana Almond Milk Pancakes tall on a platter and let everyone customize their toppings. Try mini pancake stacks on skewers for a breakfast buffet or roll pancakes up with nut butter and berries for an on-the-go snack. The best part of these blender pancakes is how beautifully they adapt to whatever presentation fits the mood or celebration!

Make Ahead and Storage

Storing Leftovers

If you happen to have pancakes leftover, store them in an airtight container or resealable bag in the fridge. They’ll stay fresh for up to four days—perfect for quick breakfasts or snacks later in the week. Just be sure to let them cool completely before storing to avoid condensation.

Freezing

Blender Oatmeal Banana Almond Milk Pancakes freeze incredibly well! Once cooled, layer pancakes with parchment paper in a freezer-safe container or bag. They’ll keep for up to three months without losing their flavor or texture. Grab as many as you need, whenever you want a homemade breakfast in minutes.

Reheating

For the best results, reheat pancakes in a toaster oven or on a skillet over low heat—you’ll get back that fresh-cooked crispness! Microwave heating works in a pinch, just cover with a damp paper towel to keep them moist. Eat straight from the freezer after a quick warmup, and breakfast is ready faster than you can brew your coffee.

FAQs

Can I use another type of milk besides almond milk?

Absolutely! Any milk—dairy or dairy-free—will work in this recipe. Oat, soy, or even classic cow’s milk can be swapped one-for-one, so use whatever you love or have in your fridge.

Are the pancakes gluten free?

The recipe as written uses whole wheat flour, but you can substitute a gluten-free all-purpose flour blend for a wheat-free batch. Make sure your oats are certified gluten free if needed!

Can I make the batter ahead of time?

Because the batter contains baking powder and baking soda, it’s best cooked right after blending for the fluffiest pancakes. However, you can prep and blend all the wet ingredients ahead, keep them in the fridge, and add the dry ingredients just before cooking.

What can I use instead of Medjool dates?

If dates aren’t on hand, you can swap in an equal amount of honey, maple syrup, or another soft sweetener. The dates add both sweetness and a touch of caramel flavor, but the recipe is flexible.

How do I make the pancakes even fluffier?

Be careful not to over-blend after adding the baking powder and baking soda—pulse just until combined. Letting the batter rest 5 minutes before cooking can also help the oats soak and the pancakes rise beautifully.

Final Thoughts

If you’ve never whipped up Blender Oatmeal Banana Almond Milk Pancakes before, this is your sign! There is nothing better than starting your day with a wholesome, cozy meal that just happens to be easy, nutritious, and seriously delicious. Give this recipe a try, and don’t be surprised if it becomes a new breakfast favorite in your home.