High Protein Banana Oat Blender Pancake Recipe

And nearly four years later, we’re still making these pancakes, fam! I wrote this blog post three years ago, and I’m finally updating it for my Meal Planning Guide as one of the breakfast staples I plan almost every week. I’m not a recipe developer, but I know what tastes good. When I find a good base recipe, I build on it to make it how I want and improve the nutrition if needed.

I’ve been using this recipe from Ambitious Kitchen as a base for my blender pancakes for many years (I’ll show you my adaptations below to increase fiber, protein and other nutrients!). Now, I make them almost weekly for Greta and Remy to have quick, hearty breakfasts that are a definite YES for both of them. Each kiddo usually has 1 or 2 pancakes most mornings with a glass of milk and some fruit. As a dietitian mama, it’s important to me to feel really good about what they’re eating before heading off to daycare or school, and these pancakes are IT.

Is it just me, or do bananas either get eaten immediately or sit and turn brown on the counter? Well, for those really brown babies that don’t get touched, I throw them in a silicone bag in my freezer until I’m ready to use them. They’re perfect for recipes like this.

I still mess with this recipe a bit and the measurements aren’t perfect, but here’s what I do most often!

Recipe:

• 4-5 very ripe bananas

• 3 cups of rolled oats

• ½ cup of ground flaxseeds

• ½ cup of hemp seeds

• ½ cup of chia seeds

• 2 cups of milk (any kind will do)

• 6 eggs

• 2 tablespoons of baking powder

• 1 tablespoon of vanilla

• 2 teaspoons of cinnamon

• Add ins: chocolate chips (almost always), or fruit

Directions:

1. Combine all ingredients in a high-speed blender (I have one like this - pricey but well worth it!). Blend until smooth (or not if you like some texture!).

2. Heat up the frying pan or griddle (I LOVE this one! It goes over two burners and I can get 8 pancakes going at once!) over medium heat. Use an oil spray or butter if needed for easy flipping.

3. If you’re adding fruit or chocolate chips, use your finger to push them into the batter to get them covered so they don’t burn on the griddle.

4. Flip and cook through. Enjoy!

Makes about 24 medium pancakes.

This is the double burner griddle I have. It can also go in the oven. I’m obsessed. Highly recommend.

To store:

We usually store the cooled pancakes in a container in the fridge for the week. However, I will sometimes freeze them if I know we’re not going to go through them all.

To freeze:

1. Line a baking sheet with parchment paper and place the cooled pancakes in a single layer on the sheet.

2. Add another parchment paper layer, place another single layer of pancakes, and repeat as needed.

3. Place in the freezer for a few hours or overnight. Then, remove from the baking sheet and put into a large ziplock bag or container to stay in the freezer. Microwave or toast to reheat.

These pancakes are delicious and packed with nutrients (fiber, iron, protein, carbs, potassium, magnesium, zinc, calcium, etc.)! The bananas make them sweet enough that no added sweetener is necessary. They’re even more delicious with some peanut butter or almond butter on top, but they’re hearty enough on their own! Make breakfast easy-peasy for you and your family for the week. Enjoy!

I’d love to hear what you think!