These banana oat blender pancakes are light, tender and naturally gluten free (new video below)! Best of all, the batter gets made in minutes right in the blender or Vitamix, meaning you don’t even need to pull out any mixing bowls.
Confession: I never make breakfast on the weekends (and most weekdays). Unless James is traveling, breakfast is his job. He naturally took on this role (or possibly I hinted at it heavily??!) after the kids were born. You have no idea how grateful I am to roll out of bed on Saturday and not think about cooking (which for me is also tied in with work). This is especially true lately, as I’m in the thick of testing recipes for my third cookbook (you can catch some behind-the-scenes snippets on my Instagram stories!). James is an excellent egg flipper and omelette maker, but his real talent lies in waffles and pancakes. These banana oat blender pancakes are some of our very favorites, and I think you’re going to love them too!
Watch me make these these pancakes and learn a ton of other awesome blender recipes in my Craftsy class, Make the Most of Your Blender!
One of the best outcomes of having to cut gluten out of my diet six years ago is that I’ve discovered how gluten free grains and flours can heighten the flavors and textures of some of my favorite baked goods. This is definitely true in the case of these banana oat blender pancakes, which are made with whole rolled oats and almond flour. The oats give the pancakes structure while the almond flour provides a super tender texture. The pancakes are flavored with cinnamon, nutmeg and maple syrup, and have creamy little pockets of diced banana.
Blend it, baby!
Best of all, the batter is seriously easy to make right in the blender or Vitamix, meaning you don’t even need to pull out any mixing bowls!! The recipe is featured in my Craftsy class, Make the Most of Your Blender, where I also feature a range of other blender recipes—from sauces to smoothies to soups and desserts!
While you can’t go wrong with a drizzle of maple syrup, we also love to top the pancakes with warm wild blueberries (simply heat frozen berries in the microwave or on the stovetop until slightly juicy) and a dollop of plain yogurt. It’s a heavenly way to kick off the weekend, and it’s most definitely what I’ll be asking for on Mother’s Day.
Get the recipe!
Best Ever Banana Oat Blender Pancakes (Gluten Free & Dairy Free!)
- 1 cup nut milk or regular milk
- 1 cup (96 g) old fashioned rolled oats
- 1 cup (105 g) almond flour/meal
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch freshly ground nutmeg
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup, plus additional for serving
- 2 tablespoons virgin coconut oil, melted, plus more for the griddle
- 2 eggs
- 1 medium banana, finely diced
- 2-3 tablespoons chopped pecans or walnuts, optional
- Preheat the oven to 200˚F. Line a baking sheet with parchment paper.
- Place the milk, oats, almond flour, baking powder, cinnamon, nutmeg, sea salt, vanilla, maple syrup and coconut oil in a high-speed blender (such as a Vitamix), and blend until smooth. Let the batter sit for 5 minutes. While the batter rests, preheat your griddle over medium-low heat.
- Add the eggs to the batter, and blend until smooth, about 10 seconds. Add the banana and nuts to taste (if using), and pulse to incorporate (or just mix them in with a spatula).
Once the griddle is hot, grease it lightly with coconut oil. For each pancake, pour roughly ¼ cup of the batter onto the griddle, and cook until bubbles begin to form on the top and the bottom is golden brown, about 1-2 minutes. Flip and cook until golden on the other side and cooked through, about 1 minute longer. Transfer to the parchment lined baking sheet, and place the baking sheet in the oven to keep warm.
- Continue cooking the pancakes, oiling the pan between batches and adjusting the heat as necessary. Serve immediately or keep warm in the oven for up to 15 minutes.
- The cooled pancakes can be layered between sheets of parchment or wax paper and frozen in an airtight container or zip-top bag for up to 2 months. Reheat the pancakes in the oven or in a toaster oven. They make for a fabulous mid-week breakfast!
I’d love to hear what you’re cooking, and I’m happy to answer any questions! #FromScratchFast
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