Banana Oat Blender pancakes on plate with berries and yogurt
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Best Ever Banana Oat Blender Pancakes (Gluten Free & Dairy Free!)

These banana oat blender pancakes are light, tender and naturally gluten free! They’re made with whole rolled oats, which give the pancakes structure, as well as almond flour, which provides a super tender texture. The pancakes are flavored with cinnamon, nutmeg and maple syrup, and have creamy little pockets of diced banana. 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!! I like to serve the pancakes with warmed wild blueberries (simply heat frozen berries in the microwave or on the stovetop), along with a dollop of yogurt and a drizzle of maple syrup.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: blender pancakes, easy pancakes, gluten free pancakes
Servings: 12 pancakes
Author: Nicki Sizemore

Ingredients

  • 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

Instructions

  • 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.

Notes

Do Ahead: 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!
Tips:
  • You can use a blender, vitamix or food processor to make these pancakes.
  • Feel free to use any kind of milk you drink (regular milk, nut milk, soy milk, etc.)
  • Instead of coconut oil, you can use melted butter or ghee.
  • It's important to let the batter rest for 5 minutes before adding the eggs. This will allow the oats to hydrate (i.e. soak up the liquid).
  • Instead of using diced banana, you could stir in blueberries (frozen wild blueberries work great!) or even chocolate chips.
  • It's important to preheat your skillet before cooking the pancakes (this is true for any pancake recipe!). I use this large cast iron griddle, and I preheat it over medium-low heat for at least 5-10 minutes. Oil the pan as needed between batches.