These gluten free blender pancakes are one of my favorite healthy breakfast recipes yet! They’re made with almond and oat flour and sweetened with banana, maple syrup, and vanilla. With a fluffy, smooth texture they’re perfect when paired with crunchy toppings like nuts and seeds or with creamy almond butter and syrup. The best part is these pancakes can be made and ready to eat in under 20 minutes!
This recipe makes incredibly tasty pancakes that are great for everyone, whether or not you eat gluten free. It’s a recipe that is nutrient dense and will keep you full for hours on end. My favorite way to enjoy these pancakes is for brunch on the weekends or as a sweet dinner at the end of a long day. So if you’re looking for a new, easy pancake recipe to try, this is one you don’t want to pass up!
Ingredients
- All natural almond flour
- Organic oat flour: If you don’t have oat flour, you can blend any style of oats to make your own oat flour!
- Banana
- Organic vanilla almond milk. Regular almond milk will work, you may just want to double the vanilla in the recipe.
- Natural vanilla
- Organic Maple syrup (optional)
- Cinnamon
- Sea salt (optional)
- Butter or oil to grease the pan/skillet
Making Blender Pancakes
If you’ve never made pancake mix in the blender, I must say I think you’re missing out. Using a blender is one of the easiest ways to make a quick and delicious pancake mix. All you have to do is place all ingredients into the blender or a nutri-bullet and blend until well combined! Then pour out onto a skillet or pan, cook and enjoy.
These pancakes can also be made without a blender and are nearly just as simple. The only difference is that you mix together the mashed banana, almond milk, vanilla, and maple syrup first until well combined. Then add in the almond and oat flour, baking soda, cinnamon, and sea salt and mix again. The batter will be thick, but also creamy and easy to pour onto a skillet or pan.
Check out these other simple breakfast recipes:
Almond and Oat Flour Blender Pancakes
Equipment
- Both a skillet and blender are optional but recommended!
Ingredients
- 1/2 cup natural almond flour
- 1/2 cup oat flour
- 1 ripe banana mashed
- 1/2 cup +1tbsp vanilla almond milk
- 1/2 tsp vanilla double if almond milk if not vanilla
- 1/4 tsp baking soda
- 1/2 tsp cinnamon or to taste
- 1 pinch sea salt optional
- 1 tsp maple syrup optional
Instructions
To make with a blender
- Add all ingredients into the blender and blend until fully combined. The texture will be creamy but not too runny or too thick.
- Heat up a skillet to 350 degrees (or a pan on medium heat) and coat with butter or your preferred oil. When fully warmed, pour the pancake mix onto the skillet.
- Cook the pancakes for about 3 minutes on each side or until both sides are golden brown. The pancakes will be soft and fluffy but firm enough to flip with ease.
- When done, top with desired toppings and dig in!
To make without a blender:
- Start by mixing the mashed banana, almond milk, vanilla, and maple syrup in a bowl. Then add in the oat and almond flour, baking soda, cinnamon, and sea salt. Mix together well.
- Then follow the steps above to cook the pancakes!
Notes
- If you blend the pancake mix and it is too thick, add a splash of almond milk and mix again. If it is too runny, add in 1 tbsp of oat flour and blend until the texture is perfectly in between creamy and thick!
- Vanilla almond milk is fantastic in these pancakes, but you can use unflavored almond milk and double the vanilla.
- The maple syrup and sea salt are both optional, but I find they add great sweet & salty touches to these pancakes.
