Chocolate Chip Banana Oat Blender Pancakes with Almond Butter

Best way to get over hump day?  Breakfast for dinner!  And, when it’s pancakes, it’s a win win for us.

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Chocolate Chip Banana Oat Blender Pancakes with Almond Butter

Course: Breakfast
Keyword: Breakfast Favorites, Gluten Free
Servings: 4 servings
Author: Denise


  • 1 cup quick cooking oats
  • 1 cup flour or gluten free blend
  • 1 1/4 cups almond milk
  • 2 ripe bananas
  • 3 eggs
  • 1/2 cup almond butter
  • 2 Tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup mini chocolate chips


  • Sliced bananas
  • Almond butter
  • Maple syrup
  • Mini chocolate chips


  • Combine all ingredients ex chocolate chips in a blender until smooth. Mixture will be thick but should be easily scoopable.  Add chocolate chips at end and pulse once or twice to blend but not further pulverize.
  • Heat a griddle or large nonstick saucepan over medium high heat. Spray with cooking spray or oil to ensure pancakes don’t stick. Pour pancake mixture in roughly 1/4 cup circles onto pan or griddle. Fit as many as possible at a time without overcrowding. Cook 2-3 minutes on first side. Pancake will start bubbling slightly and brown on the edges. Flip and cook 2-3 more minutes. Repeat with remaining batter until all pancakes are cooked.
  • Serve warm. Top with sliced bananas, almond butter, syrup and mini chocolate chips or desired toppings.


Serves 4-5
3-4 pancakes each
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