Easy Blender Pancakes

By Jennifer

12 Person

20 Minutes

0 Calories

These easy pancakes are fluffy, hearty, and delicious! They can be quickly whipped up in a blender and are made with wholesome ingredients. They’re vegan-friendly and free of gluten, dairy, and refined sugar. I usually just pour the batter straight from the blender into the pan to save even more dishes, but I’ll use a measuring cup if I’m trying to make them even and pretty.

Ingredients

maple syrup, fresh fruit, coconut whipped cream, and cacao nibs/grated chocolate for topping
avocado or coconut oil, for pan
3 tbsp. maple syrup or other sweetener of choice
1 large egg
1 1/4 cups milk of choice or water
2 small ripe bananas or ⅔ cup unsweetened apple sauce (plain regular or dairy-free yogurt can also be used)
salt
1/2 tsp. ground cinnamon, optional
4 tsp. baking powder
2/3 cup gluten-free all-purpose flour or unbleached all-purpose flour
1 1/3 cups rolled old-fashioned oats, not quick cooking

Method

01

Add everything to the blender and blend until smooth, about 30-60 seconds. Let batter rest for 3–5 minutes to thicken.
02

Lightly grease a non-stick pan and place over medium-high heat. When the pan is hot, pour pancake batter into the pan using a ¼ or ⅓ measuring cup.
03

Reduce heat to medium and cook until bubbles begin to form on the pancake. Flip and continue to cook until the center is done. Makes about twelve 5-inch pancakes.
04

You can use additional rolled oats instead of the flour, but more milk/water may be needed. Adding an egg helps gluten-free pancakes not be so dense, but they work fine without it. The pancakes pictured are made without an egg.

Related Tags

Easy Blender Pancakes

3.9

( By Jennifer )

01 Information

Grade easy
Serving 12 servings
Prep Time 5 Mins
Cook Time 15 Mins
Total Time 20 Mins

02 Ingredients

maple syrup, fresh fruit, coconut whipped cream, and cacao nibs/grated chocolate for topping

avocado or coconut oil, for pan

3 tbsp. maple syrup or other sweetener of choice

1 large egg

1 1/4 cups milk of choice or water

2 small ripe bananas or ⅔ cup unsweetened apple sauce (plain regular or dairy-free yogurt can also be used)

salt

1/2 tsp. ground cinnamon, optional

4 tsp. baking powder

2/3 cup gluten-free all-purpose flour or unbleached all-purpose flour

1 1/3 cups rolled old-fashioned oats, not quick cooking

03 Method

Step 1

Add everything to the blender and blend until smooth, about 30-60 seconds. Let batter rest for 3–5 minutes to thicken.

Step 2

Lightly grease a non-stick pan and place over medium-high heat. When the pan is hot, pour pancake batter into the pan using a ¼ or ⅓ measuring cup.

Step 3

Reduce heat to medium and cook until bubbles begin to form on the pancake. Flip and continue to cook until the center is done. Makes about twelve 5-inch pancakes.

Step 4

You can use additional rolled oats instead of the flour, but more milk/water may be needed. Adding an egg helps gluten-free pancakes not be so dense, but they work fine without it. The pancakes pictured are made without an egg.

04 Author

Jennifer

647 Recipes

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