- Preheat a non-stick skillet over medium-low heat*. You want to make sure that it’s hot before you start cooking your pancakes.
- Add the oats to a blender and process on high until they’ve broken down into the consistency of a fine flour, about 10 seconds. Add the remaining ingredients and continue processing until a smooth batter forms, making sure to scrape down the sides and corners of your blender as necessary. When you’re done blending, let the batter sit for about 5 minutes so that the oats have more time to absorb some of the liquid.
- Pour the batter straight from the blender onto your skillet until desired size of pancakes is reached. Cover the skillet with a lid and cook until the edges of the pancakes have set and bubbles begin to form on the tops, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone. If you find the batter getting too thick as time goes on, add a few more tablespoons of milk.
- To keep your pancakes warm while you finish making them, turn your oven to 200°F (93°C) and put the pancakes in on a lined baking sheet until you’re ready to eat them.
- Pancakes can be refrigerated for a few days or wrapped and frozen for up to 2 months.
* Don’t cook your pancakes over high heat. This will burn the outsides while leaving the insides undercooked and gooey. Lower heat will ensure a thoroughly cooked pancake.
To make these gluten-free, make sure to use certified gluten-free oats.
To make these nut-free, replace the almond milk with another non-dairy milk like rice or soy.
Nutrition info is calculated for the entire recipe. Individual pancake nutrition facts will vary depending on how big you make them.
Keywords: pancakes, breakfast, oats, blender, banana, gluten-free, vegan, healthy, easy, quick, recipe