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.
These easy blender pancakes was one of the first recipes I posted to Instagram way before I started the blog. They’ve been a staple in our house for years, especially when I’m craving something hearty and healthy, or if I’m feeling particularly lazy and don’t feel like making a big mess. I love that you just throw everything into a blender and press a button. 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.
Although there are no shortage of pancake recipes on this site, (🙈#sorrynotsorry) I think these are definitely worth a try. Since they’re made with oats, they’re very filling and hearty, and did I mention the easy clean up?! We like to add in either banana or apple sauce to help flavor and sweeten the batter, but if you’re not a big fruit person, I’m sure you could easily omit it and just add a little extra milk.
Since these blender pancakes are primarily made with oats, they are a little more dense than the ones made with regular flour. I add in a little gf all-purpose flour into the batter though, to help give it a fluffier texture and I find an egg helps even more, although I rarely add one. If you like oatmeal, as I do, then I think you’ll like the texture and flavor the oats give these. Just top with some fresh fruit and enjoy!
Remember to tag me on Instagram or Facebook if you make these pancakes! Love seeing your recreations! 🤗
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Easy Blender Pancakes
- Total Time: 20 mins
- Yield: 12 pancakes 1x
Description
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.
Ingredients
- 1 1/3 rolled old-fashioned oats, not quick cooking (use gluten-free oats if needed)
- 2/3 gluten-free all-purpose flour or unbleached all-purpose flour (or you can use additional rolled oats*)
- 4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon, optional
- generous pinch of salt
- 2 small ripe bananas or 2/3 cup unsweetened apple sauce (plain regular or dairy-free yogurt can also be used)
- 1 1/4 cup milk of choice or water
- 1 large egg**, optional but not necessary (just omit if egg-free)
- 2–3 tablespoons maple syrup or other sweetener of choice
- avocado or coconut oil, for pan
- maple syrup, fresh fruit, coconut whipped cream, and cacao nibs/grated chocolate for topping
Instructions
- Add everything to blender and blend until smooth, about 30-60 seconds. Let batter rest for 3–5 minutes to thicken.
- Lightly grease a non-stick pan and place over medium-high heat. When pan is hot, pour pancake batter into pan using a 1/4 or 1/3 measuring cup. Reduce heat to medium and cook until bubbles begin to form on the pancake. Flip and continue to cook until center is fully cooked.
- If your pancakes are cooking more quickly on the outside than the inside, you can cover the pan with a lid and reduce the heat to medium-low.
- Makes about twelve 5-inch pancakes.
Notes
*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.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: breakfast, gluten free, vegan
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Hi. I made these pancakes this morning and they turned out pretty well! I used pumpkin puree in place of the applesauce and used King Arthur All Purpose Gluten Free Flour. I also used just over a tablespoon of brown rice syrup for the sweetener and a combo of rice milk and hemp milk. I did use one egg. The pancakes did turn out a little undercooked so I wanted to know the best way to prevent this to make sure the insides are fully cooked and not mushy? Very easy to blend it all together and I definitely would like to make again! Thanks.
★★★★
Hi Maria, thanks for giving these a try! I’m glad you enjoyed them 🙂 Because the oats cause the batter to be a little on the thicker side, they sometimes cook more quickly on the outside before the center is fully cooked. One simple way to fix this is to cook the pancakes on medium-low and place a lid over the pan so the trapped heat helps the centers to cook all the way. Works for me every time! I’ll update the instructions to include this tip as well. Hope it helps!
Ohh, it looks so sweet and delicious! Gonna try it soon! Thank you so much for sharing!
WOW these pancakes are so beautiful! Such an easy way to make them – can’t wait to try this recipe soon ♥