Who knew blender pancakes could be so delicious? These gluten free banana pancakes are a delicious weekend breakfast and are easy enough for a weekday morning! Plus, you make them using nothing but a blender so they’re ready to eat in only 10 minutes.
I think it’s impossible to make banana pancakes without having Jack Johnson playing in your head on repeat. You may already know this, but I really love pancakes. Pancakes and pasta are basically my best friend.
Something about cutting into layers and layers of fluffy pancake goodness with a pool of maple syrup just makes my heart skip a beat.
With all the pancake recipes I have on here, these are probably my favorite and the easiest. They’re “blender pancakes” which means you make the batter in a blender. Easy, right?!
How to make banana pancakes
The best part about these gluten free banana pancakes is that you get to make them in your blender! I have a high speed blender, but a regular blender should work as well.
To make these pancakes, all you need to do is add all of the ingredients into your blender and process until completely smooth. The batter may seem runny, so you’re going to let it sit for about 10 minutes while you heat the pan, dance around your kitchen, pet your dog etc.
You want the batter to be thick enough that it will drip (not run) of a spoon, but not so thick that it’s too dry and won’t cook.
Next, when the batter has thickened, use a 1/3 measuring cup to scoop out the batter onto a warm pan on medium/low heat. Cook on each side for about 2 minutes or until bubbles start to form.
I don’t recommend pressing the pancakes down as this removes all the air and makes the pancakes very dense and thin.
Flip and repeat this process until all batter has been used. I like to top mine with sliced banana, maple syrup and crushed walnuts. Brb drooling.
All your pancake questions answered!
What are gluten free pancakes made of?
Like regular pancakes, gluten free pancakes start with flour, have a binding agent (in this case banana), a rising agent like baking powder, milk (in this case almond), a sweetener (maple syrup) and a touch of salt!
Why are pancakes not fluffy?
This could be for a few reasons. However, banana pancakes are generally not the fluffiest kind of pancakes because the banana makes them more dense. If you want them fluffier, you can add extra baking powder.
Is it better to make pancakes in butter or oil?
You can do either for this recipe. Or neither! Because the batter has oil in it, I just use a non stick pan and have no issues getting these to cook. However, if your pan is finicky, you can use a touch of coconut oil or butter so they don’t stick and flip easily.
Can you freeze pancakes?
You can definitely freeze these pancakes! They will keep in the fridge for about 3-5 days or in the freezer for about a month in an air tight container. To reheat frozen pancakes, pop them in the toaster until nice and warm.
Why do my pancakes fall apart?
This could be because of one of two things. First, you didn’t use a binding agent. Pancakes need something to hold them together, in this case the banana does that. Second, if the batter is too thin/runny, that can cause a flat pancake to fall apart. A little extra flour should fix this!
Hungry for more pancakes? Try these recipes!
- Fluffy Chocolate Chip Pancakes
- Lemon Poppy Seed Pancakes (GF & Vegan)
- Vegan & GF Sweet Potato Pancakes
- Gingerbread Pancakes
Lastly, if you make these banana pancakes, leave a comment below and let us know how they turn out! As always, be sure to follow me on instagram for more recipes and #eatwithclarity so I can see your creation!
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These banana pancakes are delicious, healthy, and both gluten free and vegan.
Ingredients
- 1 medium-large ripe, spotty banana
- 1 1/4 cup rolled oats
- 3/4 cup blanched almond flour (not meal)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/4 cup almond milk
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- Pinch of salt
Instructions
- Add all ingredients to a high speed blender and process until smooth.
- Let the batter sit while you heat up a skillet.
- Use 1/3 measuring cup to scoop batter onto a warm pan and cook on each side for about 2 minutes, or until bubbles start to form. I don’t recommend pressing down on the pancakes as this squeezes out the air and makes the pancakes very dense.
- Repeat until all batter has been used.
- Top with additional banana slices, berries, maple syrup and enjoy!
Notes
If the batter gets too thick as it sits, add a few tbsp extra almond milk until it thins out.
On the other hand, if the batter is too thick, either let it sit a little longer or add more oats and blend it until it reaches your desired thickness. It’s better to be too thick than too thin.
I don’t recommend pressing down on the pancakes after you flip them, since this will make them thin and super dense.
Once prepared, these pancakes store in the fridge for about 3 days or in the freezer for 1 month.
Make sure to use blanched almond flour for this recipe, not almond meal.
Keywords: gluten free banana pancakes, banana pancakes, vegan banana pancakes, gluten free pancakes
Freaking delicious, I make these all the time and they’re real popular with the lads. Berries on top and all the good stuff, keep up the great work!
★★★★★
Thanks Ian! Happy they’re such a hit!
I have the exact same Jack Johnson song on repeat when I make pancakes too LOL!
It’s impossible to not sing it!! definitely not complaining though lol