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Easy Blender Pancakes


  • Author: Joscelyn Abreu
  • 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

Scale
  • 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)
  • 23 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

  1. Add everything to blender and blend until smooth, about 30-60 seconds. Let batter rest for 3–5 minutes to thicken.
  2. 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.
  3. 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.
  4. 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