Gluten-Free Vegan Banana Oat Blender Pancakes
Gotta say, my blender got a serious workout creating these gluten-free and vegan blender pancakes. Because I probably tried about 20 variations of the recipe before I was finally happy with it. And then made them about 20 more times to make sure I got them right.
Okay, that last part was a lie. I made them 20 more times because I LOVE them.
I wanted to create a healthy pancake that was vegan, gluten-free, and oil-free, but didn’t come out looking (and tasting) like a hockey puck. The first attempts were definitely dense (and often fell pretty flat, too). But I persevered, and finally ended up with these tasty morsels.
The list of ingredients isn’t too weird, and consists of items probably already found in your fridge and pantry. Hoorah!
First, we have the oats. Using my high-powered blender, I grind them into a nice, fluffy oat flour. No wheat necessary!
(You leave the oat flour in the blender for the recipe, but I scooped it out here to show how white and fluffy it gets. Love!)
Next, you add the rest of the ingredients. A sort of buttermilk made with almond milk and vinegar, a banana, baking powder and baking soda, cinnamon. A mostly-standard list of pancake ingredients, I think.
Then, you whip it up! The blender not only takes care of pulverizing the oats into a fine flour, but it makes the batter for you too. No bowls here! Your entire pancake batter business is taken care of in the pitcher of your blender. And it’s glorious.
After the batter’s made, just pour right out of your pitcher onto your griddle and cook those babies into little brown rounds of healthy deliciousness.
Okay, so here’s the rundown of what these pancakes are (and are not):
- ARE: Full of flavor – banana, vanilla, cinnamon, maybe even a little nutmeg if you like. Yum.
- ARE NOT: Super light, fluffy, and kind of spongy like your restaurant-style buttermilk pancakes. I did the best I could, but with no butter and no eggs, well, it’s probably not going to happen.
- ARE: Still unmistakably pancake-like and, quiet honestly, could probably be subbed in for your more standard pancakes and most people wouldn’t mind in the slightest.
- ARE: Delicious with pure maple syrup, a handful of fresh fruit, or a generous smear of peanut butter and jam.
- ARE NOT: Delicious with broccoli.
Okay, so I ran out of things. Basically, what I’m trying to say is that the pancakes are more dense than your traditional buttermilk pancakes, but I promise, they cook up a little tall and a lot delicious and perfectly satisfying in their own right.
Oh, and guess what else? A two-pancake serving gives you 8 grams of protein. And 6 grams of fiber. And a good amount of calcium and iron! With the pure maple syrup and banana, they are a little high in sugar (about 14 grams for 2 pancakes) so you may want to reduce or even omit the syrup if you’re watching your sugar intake. I kept meaning to try dates instead of syrup but haven’t gotten around to it. Hmm … an excuse to test these bad boys yet again. Bummerrrrr … not!
And now I’ve got a sweet little video that shows just how easy these bad boys are to make!
Gluten-Free Vegan Banana Oat Blender Pancakes
Forget “one bowl” – this pancake recipe takes zero bowls! The batter mixes entirely in your blender. Pour it right out of the pitcher onto your griddle! These hearty banana pancakes make for a breakfast that feels comforting and decadent, but is really far from it.
- 1 tablespoon white vinegar
- Scant 1 cup unsweetened almond milk
- 2 cups old-fashioned rolled oats (be sure to use certified gluten-free oats if necessary)
- 1 medium (approx. 6-ounce) ripe banana
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg (optional)
- 1/2 teaspoon kosher salt
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- Vegan butter
- Pure maple syrup
- Fresh fruit (bananas, berries, etc.)
- Peanut butter
- Or whatever else you like with your pancakes!
Higher-powered blender (I have [and highly recommend] a Vitamix)
- Add the vinegar to a 1-cup or larger liquid measuring cup. Pour in enough almond milk to make 1 cup total. Set aside for about 5 minutes.
- Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
- Add the remaining ingredients to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
- Let the batter rest for about 5 minutes.
- Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It’s hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn’t need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes. Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
- Serve with toppings of your choice.
I find these pancakes freeze well; just place them in a freezer bag and pull them out, one or two at a time, and pop them in the toaster or microwave for a nearly instant breakfast.
Yield: About 8 5-inch pancakes, Serving Size: 2 (5-inch) pancakes
- Amount Per Serving:
- Calories: 255 Calories
- Total Fat: 4g
- Saturated Fat: 1g
- Sodium: 445mg
- Carbohydrates: 50g
- Fiber: 6g
- Sugar: 14g
- Protein: 8g