We’ve been making these easy gluten-free blender pancakes for years… and they never get old. Fewer dishes, less mixing, and (the best part) super healthy! Take a chance on these melt-in-your-mouth banana pancakes!
Every time I make my family’s favorite banana oatmeal pancakes, these lyrics from a Jack Johnson song come to mind…
“Waking up too early
Maybe we could sleep in
I’ll make you banana pancakes
Pretend like it’s the weekend now”
I think lazy weekends and banana pancakes are BFFs!
Kind of like my soaked blueberry yogurt pancakes, I love how nourishing these banana oatmeal pancakes are. Since they’re full of soaked oatmeal, they keep you fuller longer than regular pancakes.
They also have a hefty helping of protein with three eggs and whole cup of Greek yogurt in the batter. Plus, bananas are filled with potassium, magnesium, and B vitamins to power your day.
And what do I love most about these pancakes? They’re made in the BLENDER!
Why make blender pancakes?
We’ve been making this gluten-free pancake recipe in the blender for years. Making pancakes in the blender is game-changing!
Why? Fewer dishes to clean and less mixing.
Just add all your ingredients to the blender and you’re ready to go. Plus, pouring the batter into your skillet is so easy to do, straight out of the blender.
Gluten-Free Pancakes Vs. Adding A Little Flour
For a long time, my banana oat pancake recipe stayed the same. But then I started experimenting with adding a little bit of flour to make the pancakes fluffier.
Essentially, there are three ways to make these banana blender pancakes: with soaked flour, with sprouted flour, or without flour at all.
The key difference is that the addition of flour makes the pancakes more fluffy.
Soaked flour (meaning you add regular flour to the oats and soak the mixture overnight) yields super soft, moist, melt-in-your-mouth pancakes that are slightly fluffy.
Sprouted flour (meaning you add sprouted flour to the soaked oat mixture right before blending, the morning of) yields actually fluffy pancakes. The use of sprouted flour means the flour has already been traditionally prepared for easy digestion and nutrition… so you can skip the soaking step!
You can also use regular, unsprouted flour to achieve fluffiness, but these pancakes won’t be as nutritious. Still delicious, though!
Without flour of any kind, these are more like banana crepes… yet they still taste amazing! If you don’t mind flatter pancakes, it’s a great way to simplify the recipe.
Either way, the base of these banana pancakes is soaked oatmeal.
I used to make these blender pancakes without soaking the oats, but I like them so much better with soaked oats. They’re more nutritious, nourishing, and easy to digest since the phytic acid is reduced.
Oatmeal pancakes like these are loaded with manganese, phosphorous, magnesium and B vitamins.
What’s the best gluten-free flour to use for banana pancakes?
These banana pancakes actually don’t need any gluten-free flour. The soaked oatmeal is all you need.
Yet, if you want to make the batter a bit thicker and you don’t want to use regular flour, here are some gluten-free flours to try.
Since not all gluten-free flours can be substituted one to one with whole wheat pastry flour, I’ve provided the amounts of each gluten-free flour to use instead. Keep in mind that I haven’t tested these amounts, so while they should get you pretty close to perfect pancakes, you may have to make a few more little tweaks.
- Buckwheat — This option has an earthy flavor which will pair nicely with banana. Use 2 tablespoons in this recipe.
- Cassava — Made from a starchy root vegetable, cassava flour has a mild taste that’s perfect for pancakes. Use 2/3 cup in this recipe.
- Coconut — Coconut flour absorbs more moisture, so this will make your batter thicker which should result in a nice texture. Use 2 tablespoons in this recipe.
- Or your favorite gluten-free blend — There are lots of options for gluten-free flour blends today (like Bob’s Red Mill), but any type can be used in this recipe.
These pancakes are versatile and you can use pretty much any flour you like!
Tips For Pancake Success
It’s honestly really hard to mess up these banana oatmeal pancakes! But here are some things to keep in mind for the perfect batch of banana pancakes:
Forget to soak your oats? Never fear. These pancakes won’t be quite as nutritious, but the batter will still turn out great. Just omit the water from the recipe and add 1/4 cup of milk instead.
Gluten-free? If you make the gluten-free version of these pancakes, omit one of the eggs so the batter will be less runny.
Want fluffy pancakes? Instead of adding flour to the overnight soaking mixture, add 2/3 cup sprouted flour to the mixture the next morning. Proceed with the recipe as written.
Don’t have Greek yogurt? Use regular plain yogurt if you don’t have Greek yogurt, or coconut yogurt to make these pancakes dairy-free!
Want chunky, rustic pancakes? Blend the batter but omit the bananas. Mash the bananas in a separate bowl and stir mashed banana into batter gently.
Trouble blending? Blending the batter is pretty straightforward: simply add ingredients to the blender and blend until smooth. I like adding the soaked oats and wet ingredients first, and the dry ingredients on top for easier blending. With some low-powered blenders, you might need to scrape down the sides and stir in the dry ingredients after blending and then blend once more.
How to cook? You can cook these pancakes on a large skillet or electric griddle. Let cook until underside is golden brown and edges are set. Wait until bubbles form and start to pop on the surface of each pancake before flipping, then cook an additional 1 to 2 minutes on the other side.
Topping ideas? Aside from butter and maple syrup or honey, try adding sliced bananas with cinnamon, fresh blueberries, dark chocolate chips, or homemade whipped cream.
Blender Banana Oatmeal Pancakes
We've been making these easy gluten-free blender pancakes for years... and they never get old. Fewer dishes, less mixing, and (the best part) super healthy! High in protein with eggs and Greek yogurt, easy to digest with soaked oatmeal, and a completely flourless option. The perfect easy breakfast recipe!
- 2 cups rolled oats old-fashioned or quick cook
- 2/3 cup flour of choice optional; whole wheat pastry flour or gluten-free flour (see options, above)
- 2 cups pure water
- 2 tablespoons raw apple cider vinegar
- 3 organic or pastured eggs omit 1 egg if making gluten-free pancakes
- 2 bananas
- 1 cup plain yogurt preferably Greek
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
Combine oats, flour (if using), water, and raw apple cider vinegar in a medium bowl or the container of your blender.
Allow to soak up to 8 hours or overnight.
When you're ready to make pancakes, heat and grease an electric griddle or skillet on medium heat.
To the soaked oat mixture in the blender, add: eggs, yogurt, bananas, cinnamon, baking soda, and vanilla.
Blend on high until pancake batter is smooth.
Pour batter onto skillet or griddle.
Let cook until bubbles form and begin to pop.
Flip and cook on the other side for an additional 1 to 2 minutes.
Remove from heat.
Top with banana slices and a sprinkle of cinnamon.
Serve with butter and sweet topping of choice: maple syrup, honey, sliced fruit or homemade whipped cream.
What are some healthy and quick breakfasts? (More Breakfast Ideas!)
Not sure what to serve with these banana pancakes? We’ve got you covered!
- Learn the best tips for making perfect fluffy scrambled eggs every time.
- Try this Keto Breakfast Casserole with Asparagus!
- If you like sausage, try this Baked Sausage & Potato Omelet.
- Or, here’s a quick 30 minute Sausage & Sweet Potato Breakfast Hash.
- If you want more gluten-free ideas, check out these 38 easy gluten-free breakfast recipes!
Are you a pancake fan? What are your easiest and most tasty breakfast recipes?
...without giving up the foods you love or spending all day in the kitchen!
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