Pregnancy · Breakfast

Banana, Oat & Peanut Butter Blender Pancakes

Name: Banana, Oat & Peanut Butter Blender Pancakes
Total time: 25 min
Yield: 2 servings
Ingredients: 120 g rolled oats; 2 ripe bananas; 2 large eggs; 150 ml whole milk; 1 tsp baking powder; a pinch of cinnamon; 1 tbsp butter, for the pan; 2 tbsp peanut butter, warmed; 100 g blueberries

Blender pancakes from oats, banana and eggs with a peanut butter drizzle - no flour, no fuss, and they reheat for tomorrow.

Everything goes into the blender jug, so breakfast arrives with almost no cleanup attached. These are the small, carbohydrate-leaning pancakes that early-pregnancy guidance quietly favors, and they feel like a weekend even when it is a Tuesday and you are eating them standing up.

Banana, Oat & Peanut Butter Blender Pancakes - Blender pancakes from oats, banana and eggs with a peanut butter drizzle

Easy

Vegetarian FiberCalciumProtein

Ingredients

for 2 people

120 grolled oats
2ripe bananas
2large eggs
150 mlwhole milk
1 tspbaking powder
a pinch ofcinnamon
1 tbspbutter, for the pan
2 tbsppeanut butter, warmed
100 gblueberries

Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.

Per serving (approx.): 590 calories · 22 g protein · 66 g carbs · 26 g fat · 7 g fiber

Method

Blend. Blend the oats, bananas, eggs, milk, baking powder and cinnamon on high for about 45 seconds, until the oats disappear and the batter is smooth and pourable. Let it stand 5 minutes to thicken. No blender: mash the bananas smooth and whisk in the rest, resting the batter 10 minutes so the oats soften.
Heat. Melt a little of the butter in a nonstick skillet over medium heat. When it foams and the surface shimmers, the pan is ready; too hot and the pancakes brown before the middles cook.
Cook. Pour small pancakes, about 3 inches across, and cook for 2 minutes, until bubbles break the surface and the undersides are golden. Flip and cook 1 to 2 minutes more, until set through with no wet batter.
Repeat. Cook the rest in batches, adding a little more butter each time and wiping the skillet if it darkens. Keep the finished pancakes warm in a low oven or under a clean towel.
Serve. Stack the pancakes, drizzle the warmed peanut butter over the top and scatter the blueberries on. Leftovers keep 2 days in the fridge and reheat well in a toaster.

Worth knowingSmall, carby, protein-lined pancakes sit gently - and the batter doubles for freezer stashing before the baby arrives.

Is this safe during pregnancy?

Yes, as written. The pancakes cook until set in the middle, which is exactly this site's approach to eggs in pregnancy, and the milk and butter are pasteurized dairy - the safe side of NHS foods-to-avoid guidance. The peanut butter needs no apology either: peanut avoidance in pregnancy is outdated advice, and the NHS position is that peanuts are fine unless you yourself are allergic to them.

Substitutions & allergens

Fortified oat or soy milk for the whole milk, and a neutral oil in the pan for the butter - removes dairy.
Certified gluten-free oats blitz identically - removes gluten, since the oats are the only gluten source here.
Sunflower seed butter drizzles just like peanut butter - removes peanuts without bringing tree nuts in.
Any soft berry works where the blueberries sit; thawed frozen ones are fine.
The eggs are what set the batter - there is no clean swap that keeps these pancakes pancakes.

Storage & reheating

The two-day window the recipe steps mention is the FSA leftover rule in action: cool the pancakes, refrigerate within 1-2 hours, and reheat only once, until steaming hot - the toaster does this well. For the bigger stash the note gestures at, freeze cooked pancakes flat on the day of cooking with paper between the layers, then defrost in the fridge and eat within 24 hours.

Checked against the public guidance we follow - see our sources & editorial standards.