Banana-Oat Blender Pancakes

by Jeanette Donnarumma 3:30 PM, March 23, 2017

Rachael Ray Show

Aired March 23, 2017

Serves 4

Scroll down below to see how this recipe was made on Facebook Live!


2 cups rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
2 very ripe medium-large bananas, peeled and broken into 4-5 pieces
2 eggs
1 teaspoon salt
1 cup 0% Greek yogurt
1/2 cup almond milk or milk
Cooking spray
1/2 cup dark chocolate chips or blueberries (optional)
Maple syrup, for topping


Place the oats, baking powder, cinnamon, bananas, eggs, salt, yogurt and milk into a blender and blend until smooth.

Preheat a griddle pan or a large, flat skillet over medium-high heat. Spray the surface with cooking spray then pour about 1/4 cup of pancake batter onto the griddle. Place a few chocolate chips and/or blueberries on top, if using.

Once the edges start to cook and bubbles begin to form on top of the pancake, about 2-3 minutes, flip it and cook another 1-2 minutes, until cooked through.

Remove from the griddle and place on a plate covered with foil until all the pancakes are done and you’re ready to serve topped with warm maple syrup.

Tip: These pancakes freeze beautifully. Make an extra batch and just heat them in the microwave or toaster on busy mornings!

Cinnamon Roll Pancakes

Perfect Pancake Batter

Dark Chocolate Chip Bacon Pancakes

Around the Web