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!
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.
How to make this recipe
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 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 ⅓ 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 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!
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 cup of milk in place of 1 ¼ 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 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.
Why do they 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!
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 (Vegan)
Ingredients
- 1 medium-large ripe banana
- 1 ½ cup rolled oats
- ½ cup blanched almond flour (not meal)
- ½ tsp baking soda
- 2 tsp baking powder
- 1 ¼ – 1 ½ cup non dairy milk
- 2 tbsp maple syrup
- 1 tbsp neutral oil
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- Pinch of salt (about ¼ tsp)
Instructions
- Add all ingredients to a high speed blender and process until smooth. Start with 1 ¼ 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 ⅓ 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!
Tim
What would you suggest as an alternative to using rolled oats, as oats still (at least from guidance in Australia) are not technically gluten free due to possible contamination if you have coeliac disease. https://www.coeliac.org.au/uploads/65701/ ufiles/Position_Statements/CAPSOats.pdf
I’d like to try your receipe but using something else other than rolled oats. So perhaps just same quantity using a gluten free general purpose flour?
Claire Cary
I would just get oats that are certified GF! A lot of brands (like Bob’s Red Mill) have certified GF oats which have not been contaminated. Otherwise, a GF all purpose flour should be ok!
Sandra
Would olive oil work for the neutral oil?
Claire Cary
That should be fine, but if you have coconut, avocado or vegetable oil those would probably taste best!
Ian
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!
Claire Cary
Thanks Ian! Happy they’re such a hit!
Sarah | Well and Full
I have the exact same Jack Johnson song on repeat when I make pancakes too LOL!
Claire Cary
It’s impossible to not sing it!! definitely not complaining though lol