Gluten Free Banana Pancakes

These gluten free banana pancakes are vegan, refined sugar free and so easy to make. They’re made in just a blender with wholesome ingredients you probably already have on hand.

I think it’s impossible to make banana pancakes without having Jack Johnson playing in your head on repeat. At least I did while I was photographing these.

You may already know this, but I really love pancakes. Pancakes and pasta are two of my favorite foods in the world.

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 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. It makes for easy cleanup and means the batter is ready in under 5 minutes. Try my gluten free crepes or oat flour banana bread next!

Ingredients needed

Banana. Be sure to use a ripe banana for these pancakes. This will ensure it’s sweeter and super flavorful.

Oats. You can use either rolled oats or quick oats for these pancakes. They add a bit of protein and help absorb moisture.

Almond flour. I love using almond flour because the fat content makes it so you don’t need any added oil. You can make these nut free by subbing the almond flour for additional oats.

Milk. I used almond milk because that’s what I have on hand usually, but anything works! Either dairy or non-dairy.

Maple syrup. I kept these refined sugar free by sweetening with maple syrup, but the banana will also add natural sweetness.

Baking powder. A whole three teaspoons of baking powder will help the pancakes get super fluffy!

How to make banana pancakes

To make this recipe, all you need to do is add all of the ingredients into your blender and process until completely smooth. I have a high speed blender, but a regular blender should work as well.

The batter should be fairly thick which will help make the pancakes very fluffy.

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.

You can make the pancakes smaller or larger if you wish, but avoid making them too big since this makes it difficult to flip.

I don’t recommend pressing the pancakes down as this removes all the air and makes them 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.

The key to a fluffy texture

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 or add in an egg. This recipe is vegan, but you can definitely add in an egg if you want. If you do so, simply use 1/3 cup of milk in place of 1/2 cup to account for the extra moisture.

Another reason your pancakes may not be fluffy is if you press them down with the spatula after you flip them. This gets rid of all air bubbles and prevents the pancakes from rising properly.

How to store and freeze

These banana pancakes will keep in the fridge for about 3-5 days. Let them cool completely, then transfer to a ziplock bag or air tight container.

You can also freeze pancakes! I like to store them in a freezer safe bag or air tight container for up to 1 month. To reheat frozen pancakes, pop them in the toaster until nice and warm.

Try these next!

• Chocolate Chip Pancakes
• Oat Flour Pancakes
• Matcha Pancakes
• Chickpea Flour Pancakes

Lastly, if you make this recipe, 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!