Blender Banana Pancakes (Gluten-Free!)

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Stack of Blender Banana Pancakes topped with peanut butter and fresh fruit

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!

Bananas, almond flour, and other ingredients for making our easy banana pancakes recipe

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!

Egg in a blender with other ingredients for making our Banana Pancakes recipe
Blender filled with batter for making our Banana Pancakes recipe

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?

Platter filled with Banana Pancakes made with oats

We hope you LOVE these pancakes! They’re:

Fluffy
Banana-infused
Naturally sweetened
Satisfying
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

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!

Sliced removed from a stack of Banana Pancakes topped with peanut butter and fresh fruit

Blender Banana Pancakes (Gluten-Free!)

Fluffy, EASY-to-make blender banana pancakes! Naturally-sweetened, dairy-free, and gluten-free, they’re the perfect weekend / weekday breakfast treat!
Author Minimalist Baker
Print
Stack of Blender Banana Pancakes topped with nut butter and fresh fruit
4.9 from 19 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 (Pancakes)
Course Breakfast
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

PANCAKES

  • 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

Instructions

  • 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.

Video

Notes

*This recipe benefits from eggs. For a vegan option, try this recipe instead.
*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.

Nutrition (1 of 10 servings)

Serving: 1 pancakes Calories: 158 Carbohydrates: 14.5 g Protein: 4.6 g Fat: 9.8 g Saturated Fat: 2.8 g Polyunsaturated Fat: 1.68 g Monounsaturated Fat: 4.15 g Trans Fat: 0 g Cholesterol: 37 mg Sodium: 163 mg Potassium: 190 mg Fiber: 2.3 g Sugar: 4.3 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re sorry to hear that was your experience, Kelly! Other readers have really enjoyed these, so we wonder if something went wrong. Did you make any modifications? What GF flour blend did you use? Would you mind sharing what you disliked about the recipe?

  1. Laura Trimmell says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we’re so glad you enjoyed them! We’d suggest trying to cook at a lower temp. Hope that helps!

  2. Kay says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Kay! Yes, we recommend adding small amounts of batter to the pan so they’re easier to flip.

  3. Marina Urquhart says

    Hi! Can I replace the oat flour for a different flour? Oat doesn’t sit well with me but I’m gluten free.

  4. Andrew says

    I really enjoyed this recipe! Very tasty and not overly sweet. The texture and form was similar to a traditional pancake. I substituted extra 1/2 cup gluten-free flour for oat flour (didn’t have any), subbed honey for the syrup, added 1 tsp cinnamon, and a pinch of salt

    *Added caution to keep a close eye when the cakes are covered not to burn them*

    Q: How long is this batter safe in the fridge? Could I prep the batter the night before for cooking the following morning?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrew, we’re so glad you enjoyed them! The batter will keep a few days in the fridge. Hope that helps!

  5. Skay says

    Hi, I absolutely love your recipes. This website is my go-to for any inspiration or recreation. I would you just like to suggest something for the website. I think it would be great if I could log in and see the recipes that I liked (so you could have the function of hearting recipes) so that I don’t need to find the recipes again. It would be amazing.

    Thank you so much and have a great day and keep making recipes because you really inspire me to cook and the food is always delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, we double checked and the amount of baking powder is listed correctly. You could try using less, but they likely won’t be as fluffy!

  6. Laura Kimble says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Ivana Gaillard says

    I can’t wait to try this recipe– it sounds and looks delicious! I am gluten-free, but not dairy-free. Do you think I can use regular butter and milk and yield a good result? Please advise…

    Thank you!

    ISG

  8. Danica says

    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!

  9. V says

    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.

  10. Michelle says

    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.

  11. Erin says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Erin! Is it possible that your cast iron isn’t well-seasoned? We haven’t had any issues cooking these in our pre-seasoned Lodge pan.

  12. Ashley says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ashley. We are so glad your household enjoys them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Ida says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Ida! These do take a little longer to cook than your average pancake, but it does sound like the AP flour may have added extra time.

  14. Marjorie Hartman says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marjorie, Did you cover to cook the first side? It sounds like either they needed more time to cook before flipping or perhaps there was too much liquid in the batter. You could try adding more flour to the batter or continue cooking. Hope that helps!

      • Marjorie Hartman says

        I did cover my cast iron pan. I could reduce the liquid, but followed the recommended amount. I used Oat Milk.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Marjorie – sorry these had issues. We’ve never tried these with oat milk so that could have been the issue. Did your milk contain oil? Also, I’d recommend adding a bit more dry ingredients – a mix of GF flour and almond flour – to thicken them up. That helps them cook up a bit better. Hope that helps!

  15. Jen says

    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.

  16. Julie says

    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.

  17. Missy Logan says

    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!

  18. Emmarie Burger says

    I don’t need to worry about GF, so I can sub regular all purpose flour? Or also add some whole wheat flour? Thanks!

  19. Lola says

    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!

  20. Kathy says

    I would love to make this recipe as I am dairy free and gluten free due to celiac disease. I am also unable to use oat flour. Is there something I can substitute in it’s place? Thank you.

  21. Puja says

    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 ?

  22. Britt says

    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 :)

  23. Joshua Howard says

    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

  24. Alli says

    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!

  25. Kim says

    If I don’t have oat flour can I use more almond flour? Also is the gluten free flour blend 1-to-1 with all purpose?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      GF should be 1 to 1 with all purpose. As for almond, we aren’t sure about subbing with oat. Let us know if you give it a try!

  26. Noa says

    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 :)

  27. Diana Demco says

    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.

  28. Gina says

    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!

  29. Gina says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure about subbing oatmeal flour – perhaps with more GF blend?

      As for sticking, we highly recommend cooking on a nonstick or – our preferred – a well seasoned cast iron!

  30. Maria says

    What’s with these non-vegan recipes? I come here specifically for them, but lately I see recipes that use dairy and eggs. It’s rather disappointing :/

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Maria, Minimalist Baker is not an exclusively vegan site. We share both vegan and non-vegan recipes. For our vegan-only recipes, go to our recipe page and select “special diet” and “vegan.”

  31. Lindsey Myers says

    Have you tried making these with flax instead of eggs? My little man is allergic to eggs, but he loves bananas!

  32. Barbara Glaeser says

    I’ve made these, but I can’t do the eggs, anything besides a flax egg, it worked, but not crazy about texture/taste??
    TIA

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure! We have another recipe linked in the notes that’s vegan that’s the closest to this recipe that doesn’t require eggs.

  33. Christie says

    Hi! Do you think Bob’s red Mill egg replacer it would be OK for this? I can’t have eggs but would love to try this! Thank you!