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 and just happen to be vegan!
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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.
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.
How to make this recipe
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) off 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. 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.
All your questions answered!
What are gluten free pancakes made of?Like regular ones, 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 my 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 or add in an egg. This recipe is vegan, but you can definitely add in an egg. If you do so, simply use 1 cup of milk in place of 1 1/4 cups to account for the extra moisture.
Another reason your pancakes may not be fluffy is if you press them down with the spatula after yo u flip this. This gets rid of all air bubbles and prevents the pancakes from rising properly.
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 oil or butter so they don’t stick and will flip easily.
Can you freeze pancakes? Yes! 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!
Try these recipes next!
- Fluffy Chocolate Chip Pancakes
- Lemon Poppy Seed Pancakes (GF & Vegan)
- Vegan & GF Sweet Potato Pancakes
- Gingerbread 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!Print
Who knew blender pancakes could be so delicious? These vegan and 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.
- Add all ingredients to a high speed blender and process until smooth. Start with 1 1/4 cup of milk and add more as needed. The batter should be thick. If it’s too runny, just let the batter sit and the oats will absorb some of the liquid.
- 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 removes 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!
If you want the pancakes fluffier, add 1 egg into the batter. If you do so, lower the amount of milk by 1/4 cup to account for the extra moisture.
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.
- Serving Size: 2 pancakes
- Calories: 305
- Sugar: 9.2g
- Fat: 8.2g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
Keywords: gluten free banana pancakes, banana pancakes, vegan banana pancakes