Breakfast recipe · from the recipe book
Blender Cocoa Banana Oat Pancakes with Almond
Tender, chocolatey oat pancakes blended smooth with ripe banana and Greek yogurt, with a gentle hint of cinnamon and toasty almond crunch folded in.

- Skillet
- 40 min · 30 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Over 60 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 2½ cups200 gOld-fashioned rolled oats
- 2 medium236 gBananavery ripe, broken into chunks
- 1 container (6 oz)170 gPlain Greek yogurt, nonfat
- 2 large100 gEggs
- ¾ cup (180 ml)180 gMilk, 2%
- ¼ cup20 gUnsweetened cocoa powder
- 1 tbsp20 gMaple syrup
- 1¾ tsp8 gBaking powder
- ¾ tsp2 gGround cinnamon
- 1¼ tsp5 gVanilla extract
- ⅛ tsp1 gSalt
- ¼ cup whole40 gAlmondschopped
- 2¼ tsp10 gCanola oil
Steps
- Chop the almonds and set them aside.
- Put the oats in a blender and blend into a fine flour, about 30 seconds.
- Add the banana, Greek yogurt, eggs, milk, maple syrup and vanilla to the blender.
- Add the unsweetened cocoa powder, baking powder, cinnamon and salt to the blender, then blend until smooth and evenly chocolate brown.
- Pour the batter into a bowl, fold in the chopped almonds and let it rest 10 minutes to thicken.
- Heat a large nonstick skillet over medium-low heat and brush it with about one third of the canola oil.
- Pour scant 1/4-cup portions of batter into the skillet and cook 2 to 3 minutes, until bubbles form and the edges look set.
- Flip and cook 2 minutes more, until the centers spring back and reach 160°F (71°C).
- Repeat with the remaining batter, brushing the skillet with the next third of the canola oil for the second batch and the last third for the third batch.
- Serve the pancakes warm.
Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.
Contains: Milk, Egg, Tree nuts. Some brands contain gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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