Quick Takeaway
Yes, these banana oat blender pancakes are a low oxalate weekend favorite. Naturally sweet from ripe bananas and blended in one jar, they come together fast and stay in the Medium-Low tier, so a normal serving still fits a low oxalate diet. New here? Start with our Low Oxalate Foods List.
These blender pancakes are everything weekend mornings should be, fluffy, naturally sweet from ripe bananas, gluten-free, and ready in about 25 minutes with a single dirty dish (the blender). No flour to measure, no separate dry and wet bowls. Just dump everything in the blender, hit go for 90 seconds, and you have pancake batter ready to pour straight onto the griddle.
Why You’ll Love This Recipe
- One dirty dish. Everything goes in the blender. The blender pours straight onto the griddle. Cleanup is the blender pitcher and the pan.
- Naturally sweet. Ripe bananas do most of the sweetening, there’s no added sugar in the batter itself.
- Gluten-free. Made with rolled oats instead of flour, so they’re naturally gluten-free as long as your oats are certified GF.
- Low oxalate done right. Cinnamon extract delivers all the cinnamon flavor without the high oxalate of ground cinnamon.
- Kid-friendly and guest-friendly. Mild, slightly sweet, fluffy, these are the pancakes everyone asks for again.
The Cinnamon Extract Trick
Ground cinnamon is one of the highest-oxalate spices on the chart, which is a real problem for anyone trying to bake on a low-oxalate diet, cinnamon shows up in basically every breakfast and dessert recipe out there. The workaround is cinnamon extract: a concentrated liquid that gives you the warm, sweet cinnamon flavor without the oxalate concern. Spice extracts in general (cinnamon, cumin, turmeric) are low-oxalate, even when the ground spice itself is high. It’s one of the most useful tricks in low-oxalate baking.
Wondering if an ingredient is low oxalate? Check any food in seconds with our free Food Look-Up tool.
Ingredient Notes
- Ripe bananas. The riper the better. They sweeten the batter so you need no added sugar, and bananas are low oxalate.
- Rolled oats, blended. Blending oats into flour keeps this gluten free without reaching for almond flour, which is very high in oxalate.
- Cinnamon extract. Standing in for ground cinnamon, which is high oxalate.
- Butter for cooking. Dairy fat is low oxalate and gives the pancakes their browned edges.
Banana Oat Blender Pancakes
Print Recipe
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1.5 cups old-fashioned rolled oats
- 2 tsp baking powder
- 1/2 tsp cinnamon extract
- 1/4 tsp salt
- 3 tbsp butter for cooking
Instructions
- Place all of the ingredients (except the butter for cooking) into a blender. Blend on high for 90 seconds until smooth.
- Heat 1 tablespoon of butter over medium heat in a large non-stick skillet or griddle. Working in batches, pour the batter directly from the blender onto the skillet to form pancakes. Cook for 3–4 minutes until bubbles form on the surface, then flip. Cook the second side for an additional 2–3 minutes until done. Continue until all the batter is used, adding more butter to the pan between batches.
- Serve warm with butter, maple syrup, fresh strawberries, blueberries, or homemade strawberry compote.
Pro Tips for the Best Pancakes
- Let the batter rest for 5 minutes after blending if you have time. The oats absorb a bit more liquid, giving the pancakes a slightly thicker, more cohesive texture.
- Don’t crank the heat. Medium heat is the sweet spot, too hot and the outside burns before the inside cooks through.
- Wait for the bubbles. Bubbles forming and popping on the surface tells you the bottom is set and ready to flip. Flipping too early and you’ll have batter running everywhere.
- Add fresh butter between batches. Each new pat of butter helps the next batch get that golden crust.
- Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the rest.
What to Serve With Blender Pancakes
- Maple syrup or honey, both classic, both low-oxalate
- Strawberry compote, homemade, takes 25 minutes and turns these into something special
- Fresh strawberries or blueberries for a bright, fresh topping
- A pat of butter melting on top
- Pork breakfast sausage for a complete breakfast
Storage and Reheating
- Refrigerator. Stack cooled pancakes in an airtight container with parchment between layers. They keep for up to 4 days.
- Freezing. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. They keep for up to 3 months.
- Reheating. Toaster, toaster oven, or skillet over low heat. The toaster is fastest and gives the best texture; the microwave makes them rubbery.
Substitutions and Variations
- Use dairy milk or kefir in place of coconut milk.
- Add fresh blueberries to the batter just before pouring (don’t blend them in, they’ll turn the batter purple).
- Top with strawberry compote for an extra-special breakfast.
- Stir in a tablespoon of melted butter with the wet ingredients for an even richer flavor.
Frequently Asked Questions
Are these pancakes low oxalate?
Yes. The oats, bananas, eggs, coconut milk, and cinnamon extract are all low-oxalate ingredients. The key swap is cinnamon extract instead of ground cinnamon (which is high-oxalate), that’s what makes these pancakes safe to enjoy on a low-oxalate diet.
Can I make these gluten-free?
Yes, they’re naturally gluten-free as long as you use certified gluten-free oats. Cross-contamination is the only concern, so check the package if gluten is a strict issue for you.
Where do I find cinnamon extract?
Most well-stocked grocery stores carry it in the baking aisle next to vanilla extract. If you can’t find it locally, online retailers carry several brands. It’s worth keeping a bottle in the pantry, it’s the easiest way to enjoy cinnamon flavor on a low-oxalate diet.
Can I make the batter ahead?
The batter is best fresh because the baking powder activates as soon as it’s mixed. If you need to prep ahead, your better bet is to cook the pancakes and reheat them, they freeze and reheat beautifully.
Tried the pancake this morning. They were great. Very light and full of flavor!