Banana Cinnamon Blender Pancakes

I have a love/hate relationship with breakfast. We break up and get back together all the time. One week I’ll be waking up hungry and cooking up a storm, and the next I could vomit at the thought of food before 11am. But I do have one recipe that I keep coming back to and that is my banana cinnamon blender pancakes. They literally take less than 10 minutes to make and are slightly healthier than your average pancake shake mix. I usually whip up a double batch on the weekends and refrigerate the leftovers for those mornings when I’ve slept in a little too long and feel too lazy to make something. My favourite way to top my pancakes is with a dollop of Greek yoghurt, fresh berries, shredded coconut topped with maple syrup.

Banana Cinnamon Blender Pancakes


2 cups rolled oats
1 cup almond or nut milk
1 large ripe banana
1 tsp vanilla extract
1 tsp baking powder
1 tsp ground cinnamon
Pinch of pink Himalayan salt
1 drop Cinnamon essential oil, optional
Maple Syrup
Coconut or Greek yoghurt


Add rolled oats, almond milk, banana, vanilla, baking powder, ground cinnamon, salt, ground cinnamon and essential oil if using to a blender. Blend on high for about 30 seconds to a minute or until combined. Spray a fry pan with non-stick extra virgin olive oil and pour enough batter for your desired pancake size. I usually cook in a smaller pan and cook one pancake at a time. Cook batter until bubbles start to form and edges lift slightly, then flip and cook the other side until golden brown. Repeat until all batter has been cooked. Now top your pancakes with whatever toppings you like and enjoy!

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