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.
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 next!
How to make this recipe
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.
Frequently asked questions
What are gluten free banana 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!
Is it better to make pancakes in butter or oil? You can do either for this recipe. Or neither! 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.
Why aren’t they 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 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.
Can you freeze them? 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.
Try these next!
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!
Gluten Free Banana Pancakes
by: claire cary
- 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 1/4 or 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!