These pancakes are about as ideal as they come.
They’re made in a blender in about 5 minutes, are naturally sweetened and wholesome, and cook up like a dream. Let us show you how it’s done!
How to Make Banana Pancakes
There are countless ways to make banana pancakes, but may we argue this is the easiest? Simply throw the ingredients in a blender, pulse a few times, and bam — perfect banana pancake batter!
All that’s left to do is cook them up on the stovetop until golden brown and serve with desired fixings! May we suggest peanut butter, sliced banana, berries, and maple syrup?
We hope you LOVE these pancakes! They’re:
Quick & easy to make
& Incredibly delicious!
These would make the perfect relatively quick weekday breakfast or lazy weekend brunch! They also save and reheat beautifully (in the toaster, microwave, or stovetop with a lid!), making them great for meal prep to save time on busy mornings.
More Easy Pancake Recipes
- 1-Bowl Banana Oat Pancakes
- 5-Ingredient Banana Egg Pancakes
- Chocolate Chocolate Chip Pancakes
- Life-Changing Banana Walnut Pancakes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Blender Banana Pancakes (Gluten-Free!)
- 2 small ripe bananas (yellow with brown spots), ~ 1 cup mashed
- 2 ¾ tsp baking powder
- 1-2 Tbsp maple syrup (or sub stevia to taste // or omit)
- 1 Tbsp melted dairy-free butter or avocado oil (plus more for cooking)
- 1 tsp vanilla extract (or sub another extract or citrus zest of choice)
- 2 large eggs* (free-range, organic when possible)
- 1/2 cup dairy-free milk (cashew and almond are best)
- 1/3 cup oat flour (ensure gluten-free)
- 1 cup almond flour (not almond meal)
- 1/4 cup gluten-free flour blend (sub whole wheat, unbleached all purpose, or spelt if not GF)
FOR SERVING optional
- Nut butter or vegan butter
- Berries, bananas, or other fruit
- Maple syrup or raw honey
- Seed Cycling Mixes
- To a high speed blender add peeled ripe bananas, baking powder, maple syrup, melted butter or oil, vanilla, eggs, and dairy-free milk. Cover and pulse a few times until just combined (being careful not to over-mix).
- Add oat flour, almond flour, and gluten-free flour blend and pulse again a few times until just combined (a few clumps are okay — be careful not to over mix). Set aside and let rest 5 minutes.
- Heat a skillet over medium heat (we love this large cast iron). Once hot, reduce heat to low, add a bit of oil to coat the pan, and swirl the oil to coat the pan. Wait 1 minute for the oil to heat, then pour on roughly 1/4-cup amounts of batter, only as many as will fit comfortably in the pan. Then cover and cook for 3 minutes or until the underside is golden brown, bubbles appear on top, and the edges appear dry.
- Uncover, flip carefully, and cook for 3 minutes more uncovered or until the underside is golden brown. Repeat until all batter is used — as recipe is written, about 10 pancakes. Alternatively, store leftover uncooked batter covered in the fridge up to 2 days and cook as needed.
- Serve as is, or top with nut butter or dairy-free butter, fruit, and maple syrup or honey of choice. Store cooled pancakes covered in the refrigerator up to 2-3 days, or in the freezer up to 1 month. Best reheated in the microwave or in a 350 degree F (176 C) oven until hot.
*Nutrition information is a rough estimate calculated with the lesser amount of maple syrup, Miyoko’s dairy-free butter, and cashew milk, and without optional ingredients.