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Blender Banana Pancakes (Gluten-Free!)

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.