I’ve been making versions of this oat flour pancake recipe for years and I still love them. These pancakes are naturally gluten-free when you use oat flour made from certified gluten-free oats, and they can easily be made dairy-free as well.
If you don’t need to avoid gluten, don’t worry—this recipe is just as satisfying. The flavor comes from simple, wholesome ingredients: oats, banana, egg, a splash of milk, a bit of butter or oil, and a sprinkle of chocolate chips.
I started making oat flour pancakes in the blender and the results are excellent. Pancakes made in the blender have a slightly smoother texture but otherwise the same great taste.
I don’t always want to use the blender because of the extra clean-up, but if you’re already grinding oats in the blender, it’s very convenient to add the remaining ingredients, blend, and then rinse the blender while the pancakes cook.
To make these pancakes, blend the oats until they become a fine powder. Add baking soda and salt and pulse briefly to combine. Then add the banana, egg, milk (almond or oat milk works well for dairy-free), and melted butter or oil, and blend until just combined. Stir in chocolate chips, and your batter is ready.
Let the batter rest for a few minutes to thicken while your griddle or skillet preheats. This helps the pancakes hold together better and improves the texture.
Variations
• This small batch makes two large pancakes or several smaller ones — perfect when you’re cooking for one or two.
• Swap chocolate chips for fresh or frozen blueberries and add a pinch of cinnamon for a fruity variation.
• Finely chopped strawberries mixed with chocolate chips are another delicious option.
• The recipe is written as a single serving but is easy to double or triple to feed more people.
Hope you enjoy this healthy pancake recipe! If you try it, leave a comment or tag me @livbane on Instagram — I’d love to see your pancakes!
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Banana Blender Pancakes for One (Gluten-Free)
5 minutes
5 minutes
10 minutes
1 serving
Liv
Ingredients
- 1/2 cup oats (use certified GF oats if needed)
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1 large banana
- 1 egg
- 2 Tbsp. milk (use almond, cashew, or oat milk for dairy-free)
- 2 tsp. melted butter or coconut oil (use oil for dairy-free)
- A sprinkle of chocolate chips
Instructions
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In a blender, grind the oats until they resemble a fine flour. Add the baking soda and salt and pulse briefly to combine. Add the banana, egg, milk, and melted butter or oil, and blend until just combined. Stir in chocolate chips.
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Place a skillet over medium-low heat. Let the batter rest for about five minutes while the skillet preheats.
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Spoon the batter onto the griddle to make 4–5 small pancakes or two larger ones. Cook for 3–4 minutes, until the bottom is lightly golden. Flip and cook for another 3–4 minutes. Serve with honey or maple syrup if desired.
You can also check out my banana blueberry pancakes for one for a different fruit variation.