These blender banana pancakes are a naturally sweetened, gluten-free breakfast made in minutes by blending ripe bananas with eggs, dairy-free milk, and flour blends. The batter rests 5 minutes before cooking, yielding fluffy pancakes with a golden-brown exterior.
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To a high speed blender add peeled ripe bananas, baking powder, maple syrup, melted butter or oil, vanilla, eggs, and dairy-free milk. Cover and pulse a few times until just combined (being careful not to over-mix).
Add oat flour, almond flour, and gluten-free flour blend and pulse again a few times until just combined (a few clumps are okay — be careful not to over mix). Set aside and let rest 5 minutes.
Heat a skillet over medium heat (we love this large cast iron). Once hot, reduce heat to low, add a bit of oil to coat the pan, and swirl the oil to coat the pan. Wait 1 minute for the oil to heat, then pour on roughly 1/4-cup amounts of batter, only as many as will fit comfortably in the pan. Then cover and cook for 3 minutes or until the underside is golden brown, bubbles appear on top, and the edges appear dry.
Uncover, flip carefully, and cook for 3 minutes more uncovered or until the underside is golden brown. Repeat until all batter is used — as recipe is written, about 10 pancakes. Alternatively, store leftover uncooked batter covered in the fridge up to 2 days and cook as needed.
Serve as is, or top with nut butter or dairy-free butter, fruit, and maple syrup or honey of choice. Store cooled pancakes covered in the refrigerator up to 2-3 days, or in the freezer up to 1 month. Best reheated in the microwave or in a 350 degree F (176 C) oven until hot.
Store cooled pancakes covered in the refrigerator for 2-3 days or freeze for up to 1 month; reheat in the microwave or a 350°F oven until hot.
high-speed blender · cast iron skillet (or standard skillet)
Yes. Store leftover uncooked batter covered in the refrigerator for up to 2 days and cook as needed.
Cover and cook for 3 minutes until the underside is golden brown, bubbles appear on top, then flip and cook uncovered for 3 minutes more.
You can substitute regular milk, but the pancakes will no longer be dairy-free. Cashew and almond milk work best for dairy-free versions.
Store cooled pancakes covered in the refrigerator for 2-3 days or freeze for up to 1 month. Reheat in the microwave or a 350°F oven until hot.
Yes. You can substitute the gluten-free flour blend with whole wheat, unbleached all-purpose, or spelt flour.
