These Banana Oats Blender Pancakes are healthy, gluten-free and you can make it straight in your blender!

How do you like your pancakes best? Coming from Europe, I am most accustomed to the crepes variety of a large, flat pancake, usually spread with marmalade or Nutella, and rolled.

The small fluffy American version was not very familiar to me because I did not grow up eating such pancakes. To be sure, such pancakes are still a bit alien to me. And though I will eat them, I will not usually go out of my way to make them at home.

Well, these Banana Oats Blender Pancakes are not your usual pancakes. For one, these are REALLY easy to make. Just put all the ingredients into the blender and you’re ready to bake!

These Pancakes are gluten-free, use no flour and I like them quite a bit. Not only are they quickly made, but also healthier and tasty 🙂 I used Provamel Quark Alternative to make it dairy-free (due to my dairy allergy) and the product is similar in texture to a regular greek yogurt. You can also use a plain or vanilla-flavored soy yogurt. I topped them with some banana slices and frozen raspberries, as well as with a drizzle of agave syrup and… my oh my!

I may go make a batch right not.

Gluten-Free Banana Oats Blender Pancakes

Yield: 12 pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Banana Oats Blender Pancakes are healthy, gluten-free and you can make it straight in your blender!

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Ingredients

• 1 banana
• 1 egg
• 1/2 cup rolled oats
• 1/2 cup plain vegan yogurt (or greek yogurt)
• 1/2 ts baking powder
• pinch of salt
• agave syrup
• banana slices to top
• raspberries to top

Instructions

1. Peel and slice banana and put into a blender with an egg, oats, yogurt, baking powder and salt. Blend until smooth.
2. Heat a flat pan and add a drop of oil. Scoop some pancake batter and drop slowly into the pan until small pancakes form. Bake each pancake about 2 minutes on one side, then gently flip it over on the other side and bake for another minute.
3. Transfer baked pancakes onto a stack on a plate. Drizle the pancake stack with some agave syrup and top with banana slices and raspberries (fresh or frozen). Serve.

Nutrition Information:

Yield: 12 Serving Size: 4
Amount Per Serving: Calories: 44 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 16mg Sodium: 44mg Carbohydrates: 8g Fiber: 1g Sugar: 4g Protein: 2g

Nutrition data is automatically calculated using Nutritionix and may not be accurate.

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