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- 2 ripe bananas - 1 cup gluten-free rolled oats - 1 cup almond milk (or alternative) - 2 large eggs - 1 tablespoon baking powder - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - Pinch of salt - Olive oil or coconut oil for cooking The key to making these pancakes is using ripe bananas. They add natural sweetness and moisture. Gluten-free rolled oats give the pancakes a hearty texture while being safe for gluten-free diets. Almond milk is a great choice, but any milk works well. Two large eggs help bind the mix, adding protein too. Baking powder makes the pancakes fluffy. Vanilla extract and cinnamon add warmth and flavor. A pinch of salt balances the sweetness. For cooking, I recommend using olive or coconut oil. Both oils work well and add a nice flavor. You don’t need much oil to keep the pancakes from sticking. Just a light coating will do. - Caloric content per serving: About 150 calories - Breakdown of macronutrients: - Carbohydrates: 25g - Protein: 6g - Fats: 5g These pancakes pack a solid nutritional punch. The bananas give you potassium, which is great for muscles. Oats provide fiber, helping digestion. Eggs add protein, making these pancakes filling. The almond milk keeps the recipe light and dairy-free. Overall, these pancakes are a smart choice for breakfast. They offer energy and nutrients to kickstart your day. {{ingredient_image_2}} To start, gather your ingredients. Place the sliced bananas, gluten-free oats, almond milk, eggs, baking powder, vanilla extract, ground cinnamon, and salt in a high-speed blender. Blend on high until smooth. Check the sides and scrape them down if needed. This ensures all the ingredients mix well. After blending, let the batter rest for 5-10 minutes. This resting time is vital. The oats absorb the liquid, making the batter thicker. A thicker batter helps create fluffier pancakes. While the batter rests, preheat a non-stick skillet or griddle over medium heat. It's important to have the skillet hot. Once hot, lightly coat the surface with olive oil or coconut oil. This helps the pancakes cook evenly and prevents sticking. Now, pour about 1/4 cup of the batter onto the skillet for each pancake. Watch for bubbles to form on the surface. This takes about 2-3 minutes. When you see bubbles, it's time to flip the pancake. Use a spatula to gently turn it over. Cook for another 2-3 minutes until golden brown. Repeat this process until you use all the batter. Add more oil to the skillet as needed to keep the pancakes from sticking. When serving, stack the pancakes high for an appealing look. Drizzle maple syrup over the top for sweetness. Adding a slice of fresh banana on top is a great touch. A sprinkle of ground cinnamon adds flavor and makes the stack eye-catching. You can also try adding nuts or other fruits for variety. Enjoy your delicious gluten-free pancakes! To make a smooth batter, use a high-speed blender. Start with the bananas, then add oats, milk, eggs, baking powder, vanilla, cinnamon, and salt. Blend on high until the mixture looks creamy. If you see lumps, stop and scrape down the sides. This step helps mix everything well. Avoid common blending mistakes. Don't add too much liquid at once. This can make the batter too thin. If you blend too long, the batter may heat up, which can affect texture. Blend just until smooth. To achieve even cooking, preheat your skillet on medium heat. A hot skillet helps pancakes cook evenly. Use a measuring cup for pouring the batter. This keeps the pancake size uniform. Prevent sticking by using enough oil on the pan. Lightly coat the skillet with olive or coconut oil. If pancakes stick, they may tear when you flip them. Always check if the edges look set before flipping. You can add spices for extra flavor. Try a pinch of nutmeg for warmth. A splash of almond extract adds a nice twist too. Mix in chocolate chips or nuts for a fun texture. Walnuts or pecans work great here. These additions make your pancakes even tastier! Pro Tips Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with brown spots for the best taste! Rest the Batter: Allowing the batter to rest for 5-10 minutes helps the oats absorb the liquid, resulting in fluffier pancakes with a better texture. Monitor the Heat: Cooking pancakes over medium heat ensures they cook evenly. Too high of a heat can burn the outside before the inside is fully cooked. Experiment with Toppings: Don’t hesitate to get creative with toppings! Fresh berries, yogurt, or nut butter can elevate your pancakes to a new level. {{image_4}} You can swap the rolled oats for other gluten-free grains. Quinoa flakes or brown rice flour work well. Each grain gives a unique taste and texture. You can also try almond flour or coconut flour. These flours add richness and flavor to your pancakes. Just adjust the liquid based on the flour you choose. You can mix in other fruits for fun flavors. Berries like blueberries or strawberries bring a burst of sweetness. Grated apples or chopped peaches are tasty, too! For toppings, think outside the box. Try yogurt, nut butter, or even a sprinkle of nuts. Maple syrup is classic, but honey or agave syrup is great, too. If you want a vegan option, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a bit until it thickens. For dairy-free options, almond milk is a great choice. Coconut milk also works well and adds a nice flavor. These swaps help everyone enjoy this delicious pancake treat! To keep your pancakes fresh, let them cool first. Place the cooled pancakes in an airtight container. You can also use parchment paper between layers to prevent sticking. Store them in the fridge for up to three days. After that, they may lose flavor and texture. To freeze your pancakes, stack them with parchment paper in between. Wrap the stack tightly in plastic wrap. Then, place it in a freezer-safe bag. You can freeze these pancakes for up to two months. When you want to enjoy them, take out as many as you need. Reheat them in a toaster or microwave until warm. Batch cooking pancakes is a smart way to save time. Make a big batch over the weekend, and you’ll have breakfast ready for the week. You can also cut them into smaller pieces and add them to yogurt or smoothies. They make tasty snacks when you are on the go. Yes, you can make these pancakes without bananas. If you skip the bananas, you need a binding agent. Try using unsweetened applesauce or pumpkin puree. Both options add moisture and sweetness. You can also mix in a bit of nut butter for extra flavor and binding. To make pancakes fluffier, add extra leavening agents. Increase the baking powder to 1.5 tablespoons. You can also separate the egg whites from the yolks. Whip the egg whites until they form soft peaks. Fold them into the batter gently. This technique adds air, making the pancakes rise more. Serve your gluten-free pancakes with tasty sides. Fresh fruits like berries or sliced bananas pair well. You can also add yogurt or whipped cream for creaminess. For drinks, try fresh juice or a smoothie. Maple syrup brings sweetness and ties everything together nicely. You now have a solid recipe for gluten-free pancakes. We covered the ingredients, nutrition, and step-by-step instructions. I shared helpful tips and variations to suit your taste. Remember, cooking is about trying new things. Enjoy personalizing your pancake stack with fruits or toppings you love. Store extras for quick meals later. With a bit of practice, you’ll become a pancake pro in no time!

Blender Banana Oat Pancakes

Delicious and healthy pancakes made with ripe bananas and gluten-free oats, perfect for breakfast.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 2 whole ripe bananas, peeled and sliced
  • 1 cup gluten-free rolled oats
  • 1 cup almond milk (or any milk of your choice)
  • 2 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • a pinch salt
  • as needed olive oil or coconut oil for cooking

Instructions
 

  • In a high-speed blender, add the sliced ripe bananas, gluten-free rolled oats, almond milk, eggs, baking powder, vanilla extract, ground cinnamon, and a pinch of salt. Blend on high until the mixture is smooth and homogenous, stopping to scrape down the sides as needed to ensure all ingredients are fully incorporated.
  • Once blended, allow the batter to rest for about 5-10 minutes. This resting period enables the oats to absorb the liquid, resulting in a slightly thicker batter, which is ideal for pancake making.
  • While the batter is resting, preheat a non-stick skillet or griddle over medium heat. Once hot, lightly coat the cooking surface with a small amount of olive oil or coconut oil.
  • Using a measuring cup, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles appear on the surface, about 2-3 minutes. Carefully flip the pancake and cook for an additional 2-3 minutes, or until it achieves a beautiful golden brown hue.
  • Continue this process until all the batter is used, adding more oil to the skillet as necessary to prevent sticking and ensure even cooking.
  • Serve the pancakes warm, adorned with your choice of delightful toppings, such as fresh slices of fruit, a drizzle of maple syrup, or a generous spoonful of nut butter for added flavor.

Notes

Create an enticing stack of pancakes and drizzle with maple syrup. Top with a slice of fresh banana and a sprinkle of ground cinnamon for an eye-catching presentation sure to impress!
Keyword banana, breakfast, gluten-free, pancakes