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 tender texture. The pancakes are flavored with cinnamon, nutmeg, vanilla and maple syrup, and they have creamy little pockets of diced banana. Best of all, the batter gets made in minutes right in a blender or Vitamix, meaning you don’t even need to pull out any mixing bowls! I love serving the pancakes with warmed wild blueberries (simply heat frozen berries in the microwave or on the stovetop) or this easy Homemade Strawberry Sauce.
Servings: 12 pancakes
Equipment
- blender
Ingredients
- 1 cup nut milk or regular milk
- 1 cup (96g) old fashioned rolled oats
- 1 cup (110g) almond flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch freshly ground nutmeg
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup, plus more for serving
- 2 tablespoons virgin coconut oil or butter, 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, salt, vanilla, maple syrup and coconut oil in a high-speed blender (or you can use a regular blender), 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:
- The healthy, whole grain pancake batter gets made in a high-speed blender like a Vitamix, or a regular blender. If using a regular blender you might need to stop and scrape a few times to circulate the batter.
- I love my large cast iron griddle, which can cook a lot of pancakes at once, but you can use a large non-stick skillet instead. Preheating the griddle for five minutes will ensure that the first batch turns out nice and golden.
- These no-flour oat pancakes get their structure from old fashioned rolled oats. Be sure to buy gluten-free oats if you don’t eat gluten.
- I always recommend using an inexpensive kitchen scale when measuring gluten-free flours, as it’s much more accurate and guarantees consistent results.
- Resting the batter for 5 minutes before adding the eggs allows the flour mixture to hydrate (the batter will thicken as it rests).
- Using nut milk and coconut oil makes these banana oat pancakes dairy free, but you can use regular milk and/or butter if you prefer.
- Try topping these pancakes with this 2-ingredient warm Strawberry Compote!