Oat-Blended Banana Pancakes with Warm Cinnamon

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Fluffy pancakes made by blending bananas and oats for natural sweetness and fiber, enhanced with warm cinnamon for a comforting morning treat. This American-inspired breakfast recipe, ready in about 20 minutes, blends ripe banana, rolled oats, milk into a quick blender drink — a fast breakfast, a pre-workout pour, or an afternoon energy boost, with nothing to wash up but the pitcher. Each serving lands at about 305 calories and feeds 2, so it works as a grab-and-go breakfast, a post-gym refuel, or a snack that holds you to the next meal. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large (about 1/2 cup mashed) ripe banana
• 1/2 cup rolled oats
• 1/2 cup milk
• 1 large egg
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• pinch salt
• 1 tbsp butter

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Blend 1 large ripe banana (mashed), 1/2 cup rolled oats, 1/2 cup milk, 1 large egg, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp pure vanilla extract, and a pinch of salt in a blender until smooth and no oats remain, about 1 minute.
2. Step 2: Heat 1 tbsp butter in a non-stick skillet over medium heat until shimmering and slightly golden.
3. Step 3: Pour 1/4 cup batter for each pancake into the skillet; cook for 2-3 minutes until bubbles form on the surface and edges set, then flip and cook for 2-3 minutes more until golden brown.
4. Step 4: Transfer to a plate and serve immediately with a light dusting of extra cinnamon.