Blender Banana Pancakes (Gluten-Free!)

Name: Blender Banana Pancakes (Gluten-Free!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 (Pancakes)
Ingredients: 2 small ripe bananas (yellow with brown spots), ~ 1 cup mashed; 2 ¾ tsp baking powder; 1-2 Tbsp maple syrup; 1 Tbsp melted dairy-free butter or avocado oil; 1 tsp vanilla extract; 2 large eggs*; 1/2 cup dairy-free milk; 1/3 cup oat flour; 1 cup almond flour; 1/4 cup gluten-free flour blend; Nut butter or vegan butter; Berries, bananas, or other fruit; Maple syrup or raw honey; Seed cycling mixes

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4.8

114 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
10 (Pancakes)
Calories
158 kcal
Course
Breakfast
Cuisine
gluten-free

Blender Banana Pancakes (Gluten-Free!)

Valerie Marks

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Fluffy, EASY-to-make blender banana pancakes! Naturally sweetened, dairy-free, and gluten-free. They’re the perfect weekend / weekday breakfast treat!

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Ingredients

Servings

PANCAKES

2 small ripe bananas (yellow with brown spots), ~ 1 cup mashed
2 ¾ tsp baking powder
1-2 Tbsp maple syrup (or sub stevia to taste // or omit)
1 Tbsp melted dairy-free butter or avocado oil (plus more for cooking)
1 tsp vanilla extract (or sub another extract or citrus zest of choice)
2 large eggs* (free-range, organic when possible)
1/2 cup dairy-free milk (cashew and almond are best)
1/3 cup oat flour (ensure gluten-free)
1 cup almond flour (not almond meal)
1/4 cup gluten-free flour blend (sub whole wheat, unbleached all purpose, or spelt if not GF)

FOR SERVING optional

Nut butter or vegan butter
Berries, bananas, or other fruit
Maple syrup or raw honey
Seed cycling mixes

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Instructions

To a high speed blender add peeled ripe bananas, baking powder, maple syrup, melted butter or oil, vanilla, eggs, and dairy-free milk. Cover and pulse a few times until just combined (being careful not to over-mix).
Add oat flour, almond flour, and gluten-free flour blend and pulse again a few times until just combined (a few clumps are okay — be careful not to over mix). Set aside and let rest 5 minutes.
Heat a skillet over medium heat (we love this large cast iron). Once hot, reduce heat to low, add a bit of oil to coat the pan, and swirl the oil to coat the pan. Wait 1 minute for the oil to heat, then pour on roughly 1/4-cup amounts of batter, only as many as will fit comfortably in the pan. Then cover and cook for 3 minutes or until the underside is golden brown, bubbles appear on top, and the edges appear dry.
Uncover, flip carefully, and cook for 3 minutes more uncovered or until the underside is golden brown. Repeat until all batter is used — as recipe is written, about 10 pancakes. Alternatively, store leftover uncooked batter covered in the fridge up to 2 days and cook as needed.
Serve as is, or top with nut butter or dairy-free butter, fruit, and maple syrup or honey of choice. Store cooled pancakes covered in the refrigerator up to 2-3 days, or in the freezer up to 1 month. Best reheated in the microwave or in a 350 degree F (176 C) oven until hot.

Notes

*This recipe benefits from eggs. For a vegan option, try this recipe instead.*Nutrition information is a rough estimate calculated with the lesser amount of maple syrup, Miyoko’s dairy-free butter, and cashew milk, and without optional ingredients.

Nutrition Information

Show Details

Serving 1pancake Calories 158 (8%) Carbohydrates 14.5g (5%) Protein 4.6g (9%) Fat 9.8g (15%) Saturated Fat 2.8g (14%) Polyunsaturated Fat 1.68g Monounsaturated Fat 4.15g Trans Fat 0g Cholesterol 37mg (12%) Sodium 163mg (7%) Potassium 190mg (5%) Fiber 2.3g (9%) Sugar 4.3g (9%)

Nutrition Facts

Serving: 10(Pancakes)

Amount Per Serving

Calories 158 kcal

% Daily Value*

Serving	1pancake
Calories	158	8%
Carbohydrates	14.5g	5%
Protein	4.6g	9%
Fat	9.8g	15%
Saturated Fat	2.8g	14%
Polyunsaturated Fat	1.68g	10%
Monounsaturated Fat	4.15g	21%
Trans Fat	0g	0%
Cholesterol	37mg	12%
Sodium	163mg	7%
Potassium	190mg	4%
Fiber	2.3g	9%
Sugar	4.3g	9%