Made with just a handful of wholesome ingredients, these gluten free vegan banana oat blender pancakes come together in minutes. They’re a nutrient-dense, quick breakfast perfect for busy mornings or a relaxed weekend family meal.
I don’t prepare elaborate breakfasts on weekdays — with four kids, mornings need to be fast and practical. Cereal, scrambled eggs, breakfast bars or a bagel are typical. If there are leftover muffins from the day before, that’s a bonus. Big homemade spreads are reserved for weekends, when pancakes, hash browns and bacon make a cozy family breakfast. I always add fresh fruit to round it out. Breakfast for dinner is another favorite here — the kids love it and I happily accept my mom points.
I wish my kids enjoyed a warm bowl of oatmeal as much as my husband and I do — oatmeal with berries, almond butter and a sprinkle of coconut sugar is so satisfying. Since they often prefer cereal, I find a great compromise by folding oats into pancakes, so they still get that hearty, wholesome start to the day.
These pancakes are made with gluten-free rolled oats and flaxseed meal, ingredients that add fiber, omega-3s and lasting energy. Ripe bananas act as a natural binder, keeping the recipe free of common allergens while adding sweetness and moisture. The result is a simple, nourishing pancake that’s easy to prepare and stores well for make-ahead breakfasts.
These banana oat blender pancakes are incredibly easy: add everything to a blender, process until smooth, then pour onto a hot griddle and cook until golden. The batter is thin and the pancakes are thinner than classic fluffy stacks, but they’re packed with flavor and texture. They’re refined-sugar free (except for a bit of coconut sugar), nutritious, and ideal for busy families.
My favorite way to serve them is with a warm drizzle of nut butter — peanut butter is my go-to — and extra banana slices. A little maple syrup works well too. While not light and fluffy, these pancakes have a hearty, satisfying bite that keeps everyone coming back for more.
Be the cool parent and make these gluten free vegan banana oat blender pancakes for dinner one night — breakfast for dinner is always a hit.
- 2 cups gluten free rolled oats
- 1 1/2 cups unsweetened almond milk or coconut milk beverage
- 2 ripe bananas, sliced
- 1/3 cup golden flaxseed meal*
- 3 tablespoons coconut sugar
- 1 tablespoon vinegar
- 1 tablespoon baking powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- Add the oats, milk, bananas, flax meal, coconut sugar, vinegar, baking powder, vanilla and salt to a high-speed blender. Blend on high until smooth and the oats are finely ground, about 1 minute. The batter will be thin.
- Heat a griddle or non-stick skillet over medium heat. When hot, lightly coat with cooking spray or brush with oil.
- Pour about 1/4 cup of batter onto the pan and gently spread. Cook until the underside is golden brown and the pancake lifts easily, about 2 minutes, then flip and finish cooking. Repeat with remaining batter.
- Serve warm with sliced bananas and a drizzle of nut butter or maple syrup if desired.
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You might also enjoy these gluten free vegan double chocolate pancakes for a richer, indulgent breakfast option.