Mini Chocolate Banana Oat Blender Pancakes

These little pancakes are a sweet and decadent breakfast, but secretly gluten free and packed with nutrition.
Course Breakfast
Cuisine American
Keyword blender recipe, gluten free, kid friendly, pancakes
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 7
Calories 100kcal
Author Brianne @ Cupcakes & Kale Chips


  • 2 large overripe bananas
  • 2 large eggs
  • 1/4 cup old-fashioned oats certified gluten-free, if needed
  • 1 Tablespoon cocoa powder
  • 1/4 cup ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • Combine all of the ingredients in a blender and blend until smooth.
  • Preheat your pan or griddle over medium-low heat and lightly coat with nonstick cooking spray.
  • Scoop the batter, a tablespoon at a time (I like to use a small cookie scoop), onto the hot pan. Let cook for 3-4 minutes, or until the edges start to look cooked, and the pancakes are firm enough to flip.
  • Flip the pancakes and cook for 1-2 minutes on the second side, or until cooked through.
  • Serve with butter, maple syrup, peanut butter, etc.


The pancakes freeze and reheat well. Wrap small stacks tightly in plastic wrap, then place in a plastic freezer back or airtight container to freeze.


Serving: 4pancakes | Calories: 100kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Cholesterol: 53mg | Sodium: 106mg | Potassium: 284mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2% | Vitamin C: 4.1% | Calcium: 5.1% | Iron: 5.3%