Blender Banana Pancakes (Gluten-Free!)

I was a little skeptical about putting the baking powder in with the wet ingredients, but oh my, these pancakes are super fluffy and delicious!

These were, by far, the best pancakes I have ever had. I have a great almond flour pancake recipe but thought it would be fun to try something new and so happy I did. These were light and fluffy, delicious and filling. My new go to recipe. Thank you!!

I hesitated with a more lengthy ingredient list from a traditional oat and banana pancake, but as a GF girlie I had all these ingredients on hand! They’re incredibly easy to make and cook just as directed. I used King Arthur 1:1 gf flour that does include xanthan gum and they turned out wonderfully!!

Absolutely amazing pancakes! Made few changes only because I didn’t have all ingredients to hand but really fancied something with overripe bananas :) Didn’t have almond flour so added rice flour and tiny bit of potato starch and didn’t have gf blend so gave wheat this time. Also added honey instead of maple. Last few batches didn’t even bother to add oil to pan and came out beautifully. Super fluffy, sweet and most importantly quick treat. Thank you :)

These pancakes had the most exquisite texture! I didn’t have oat flour so I substituted tapioca flour and the came out great. This will be my go to recipe from now on! Thank you.

Delicious! Take a while to cook and still a bit moist in the middle but something lovely about that too. Whole family loved them. Thank you.

This recipe is amazing! Softest fluffiest banana breafy flaboured pancakes with caramel deliciousness❤️❤️❤️

these were easy, really nice light, and fluffy .

Great recipe. My husband and I easily ate the whole batch, so double up if you have more than 2 or 3 people. I used duck eggs instead of chicken and added 1/4 tsp salt + 1.5 tsp Ceylon cinnamon. What I learned, my pan was a tad too hot, and my batter a touch thick. I will thin it next time to look just like the video. I used a cast iron skillet lightly oiled with avocado oil. Next time, I will try ghee for a more buttery taste.

These are great. For he almond flour, I used dried pulp from homemade almond milk and just added a bit more oil. I also just tossed oats in rather than oat flour figuring it would blend up well. It did!!

Will definitely make these again often and keep batter on hand in the fridge.

I’m sorry but if you gave this recipe anything less than 4 stars than you did something wrong and did not follow the directions. I’ve made many Gluten free banana pancakes over the years and this is the one to beat. Light fluffy texture and easy to make. Will definitely be making these again and again!

I prepped these the night before without a blender, stored the batter in the fridge overnight and they were perfect the next day! Super yummy! I like having an easy way to prep breakfast and still get that delicious taste.

Impossible to flip – so kind of just became banana flavored mush. It was tasty but will not be trying this again.

I have made this recipe many times over the past year. It is now our family favorite and my go to for pancakes. I like how easy it is to double the recipe on the site before printing it too. My kids love these with mini chocolate chips sprinkled on top while cooking. It’s a winner!

Absolutely delicious, moist and simply sweet. Best gf banana pancakes I have made! Cooked in a nonstick pan with no problems!

Thank you soooo much for this recipe! I’ve been hunting for a good gluten free pancake recipe but they all turn out with weird textures or not fluffy but these were PERFECT. I didn’t have almond flour so I just ground up some almonds and added some flax seeds for fibre but oh man, I’m soooo glad I made these. Thank you!

I’m so sorry to share but this is probably the worst recipe I’ve ever tried for GF pancakes.

I just made this recipe because I’m looking to reduce the number of carbs in my diet but still want to treat myself to pancakes every now and then. Especially during quarantine life. I was surprised by how much I liked this recipe. The flavor is good and I love tasting hints of banana and vanilla. My only feedback is that the pancakes seemed to burn on the outside before they were fully cooked on the inside. Maybe this is the nature of GF cooking?? I’ll be making this one again!

Great recipe! Will def make again! My house kept remarking how light the pancakes were and it doesn’t leave you with the heavy feeling that most pancakes have.

Word of warning though, the pancakes can be a bit challenging to flip so be gentle.

Recipe has an error in ingredients, think too much baking powder.

I replaced the eggs with the flaxseed meal egg substitute to make it Vegan as well – I did need to add a bit more almond milk. This is the Best vegan gluten free pancake recipe I have made so far!

Best pancake recipe I’ve tried in a long time! I subbed white rice flour for oat flour (what I had on hand), used Bob’s Red Mill GF blend, and added a bit of cinnamon and almond extract – so fluffy and delicious!

So tasty, fluffy and tender! Loved this quick, easy recipe. I Used 2-1/2 bananas (was really hungry so couldn’t resist eating half a banana as I was cooking and threw the extra half in!), then I accidentally added an extra 3/4 cup of GF Baking flour mix, so then added an extra 1/3C almond milk to make it runny enough, and it was all good, just had extra batter left over for next day! Browns up really quickly, and needs to be flipped before you see any bubbles (maybe those bubbles don’t form in this type of pancake?). Five stars.

Loved these! Replaced the oat flour with some more almond flour (all I had!) and the gluten mix with whole wheat flour. Had almond butter and blueberries on top and were fantastic. Will be a weekly staple.

These are so fluffy and a big hit! I followed the recipe as written but had issues with the cast iron skillet. The first two pancakes didn’t make it unfortunately. I decided to switch to my nonstick pan and they were perfectly golden! I had to make sure to return the pan to a proper heat before making the next batch. It took a bit longer to prepare but breakfast was worth it.

Love love love! So easy & delicious! These have been a huge hit in our house! I’ve been using an egg substitute and they still turn out great! Highly recommend :)

I loved these! I made them again last night as a breakfast for dinner situation. The only thing that I did different was add 1/4 cup all purpose flour instead of the gluten free flour. Not sure if it was because of this change or something else but in order for them to get fully cooked, I had to wait a full 8-9 minutes before flipping (with a foil cover). If I flipped earlier they were still slightly undercooked. Not a big issue because they came out fluffy and delicious but something to consider if you want your pancakes done quickly.

I made these this morning as directed. They would not cook up. The outside would brown and bubbles would be on top, yet they were runny and uncooked, making it impossible to flip over. It was very frustrating.

We have been gluten free for 1.5 years and this is the best pancake recipe yet. They turned out so fluffy which is a treat since most are so flat. New family favourite!
Only down side was it took longer to cook with the lid since I used a flat griddle.

These are super tasty! I used Bobs Red Mill GF flour for ease, and added a tab more maple syrup and also sprinkled some cinnamon into the batter. I used a large cast iron skillet, clean and oiled, but mine still stuck to the pan on the edges, and browned on some edges more than others. Not quite Insta-worthy but still tasted great nonetheless.

Just made these with my 3 year old son and they are a HUGE hit. The fluffiest pancakes I’ve ever made. I didn’t have almond or gf flour so I substituted whole wheat for both those measurements and they turned out great. I also added a pinch of salt. They are perfectly sweet without added sweeteners. Thank you for yet another amazing, easy and delicious recipe!

I tried a previous pancake recipe from this blog that uses only almond meal and it was too almondy :) This one is perfect! I think I need to cook them a bit longer or on higher heat as they came out on a gooey side inside. The taste was spot on though and carbs are still low/ complex. Thanks Dana!

These pancakes are delicious! I made them this morning, and not only are they super easy to make, they are like soft pillows and yummy. Definitely will keep in mind for future breakfasts ?

These are the first ‘healthy’ pancakes that my family has liked! I made the recipe as written, but was loose with the amounts (for instance, my two bananas were large, and I didn’t measure the oil, just poured in a bit, etc). Also I did use white flour in place of the whole wheat flour. Otherwise all ingredients were the same, and I did opt for a bit of maple syrup in the batter, but it didn’t need it, they were plenty sweet. They were moist, tasty and beautiful! The key is really cooking them on low and taking your time with them so they don’t burn, but do cook through. Thanks for a hit of a recipe, I will absolutely make these frequently, my 4 year old has already asked that we have them every weekend :)

Oh my gosh these were absolutely AMAZING! I made them for breakfast and I’m so glad I did! Thank you for the awesome recipe

Followed the recipe exactly and they came out AMAZING! Flavor and texture are both perfect. Just the right hint of banana without being overpowering. I loved using the blender instead of hand mashing bananas which leaves too many chunks. This is definitely my new go to pancake recipe!

These are great! Thanks Dana! I always make blender pancakes but the ratio doesn’t seem to be 100% there. I made these and they were just right!! Soft, fluffy, super easy to flip and very tasty! Only sub I made was using all purpose flour instead of gf and rolled oats instead of oat flour but they came out great. My 3 year old enjoyed helping in the making and eating :)

I just made these for breakfast and they were SO GOOD! So fluffy, so flavorful, so easy. I might go as far to say that these are the best banana pancakes I’ve tried. And I’ve tried many!
I did not have almond flour, so I used unbleached all purpose flour and they turned out great. I’ll make sure to try these with the almond flour as well.

My first batch burnt as I had the heat on too high (4/6) and when I tried to flip them they were stuck to the pan. For the second batch I lowered the heat to about 3/4 (9 is the highest). The pancakes did not stick but it required much more than 3 minutes (more like 8 minutes) to become golden. I did not have oatmeal and just use flour and almond flour. I also used coconut oil for batter and pan. I also put 3 bananas (so as not to throw away!) and it still worked out well. Finally, my batter looked much thicker than the batter in the video. The kids did love them and ate them happily. Thank you for the recipe!

Mine stuck to the pan… Any suggestions..? also what’s an alternative to oatmeal flour, if we don’t have any in the cupboard, let’s say! Thanks!