Blender Pancakes

When we first removed most of the gluten from our diet we also removed oats. For years Damien didn't eat either gluten or oat products (because of gluten contamination and gluten-free oats were not available to us then). That was when I pretty much gave up baking.

gluten free pancakes

No eggs, no oil, no sugar, no flour - what the heck was left? Not much. (For a guideline of how we strive to eat see this food pyramid.)

Since those early days of gluten-free baking and cooking, oats have re-entered our diet. For years I've had a gluten-free, oat-free pancake recipe posted here.

pancakes and peaches

But I've developed another pancake recipe and thought I should update that old recipe with, what I think is, a better tasting pancake.

My kids don't notice a difference between the recipes. They'll eat anything with maple syrup.

This recipe is adapted from Heather's Banana Oat Blender Pancakes. I veganized it and increased the proportions to feed our family of five (though this barely makes enough for all of us, our kids LOVE pancakes).

gluten free pancakes

I made them this past Sunday and thought I should share the recipe with you all.

Click here to download a printable copy of this recipe.

Banana Blender pancakes

Yield: 32 pancakes

Ingredients:

  • 3 cups rolled oats
  • 2 cups soy or nut milk
  • 2 bananas, small
  • 1/4 cup water
  • 1 tbsp egg replacer powder
  • 1 tbsp baking powder
  • 3/4 tsp salt, or less to taste
  • 2 tsp vanilla extract
  • 1 tsp cinnamon, optional

Directions:

  1. Blend everything thoroughly in blender.
  2. Heat griddle or non-stick pan over medium high heat. Using 1/4 measuring cup pour batter onto pan, flip them when the top starts to bubble.
  3. If batter gets too thick near the end of the frying, add a bit more water to thin.

gluten free pancakes

Notes:

These are thick pancakes. A wee bit doughy inside, but not overly so. I haven't been able to create a really fluffy, whole foods (i.e. no flours), gluten free, vegan pancake.


You can find my Vegan Eats & Health resource page here, with all the recipes I've posted to FIMBY. Since re-launching the blog this spring I haven't updated it yet, but maybe one day...

Also, if you're a Pinterest fan you can easily pin this recipe with the button below. 

Renee Tougas participates in affiliate marketing, including the Amazon Services LLC Associates Program. Whenever you buy something on Amazon from a link you clicked here, I get a (very) small percentage of that sale. See disclosure for further explanation.

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  • Trace

    Trace on June 12, 2013, 2:24 p.m.

    Can't wait to try this! We are big fans of Heather's recipe, and I'm sure your version will fit our tastes even better!

    reply

  • Kika

    Kika on June 12, 2013, 2:59 p.m.

    I usually just sub out eggs and add apple sauce. Do recommend a particular brand of egg-replacer?

    reply

    • renee

      renee on June 13, 2013, 7:34 p.m.

      I use the Ener-G brand. My one box lasts me a looong time. I hardly use egg replacer but sometimes it works better than the alternatives. 

      reply

  • kirsten

    kirsten on June 17, 2013, 5:48 a.m.

    We made these and they were delicious!  I did not know what egg replacer powder was, so I just mixed in some ground flax seed and some extra baking soda and baking powder - it turned out great, although flatter than those in the photos.  I also used coconut oil on the griddle, and then ground flax seed and honey on top - yum!  And the blender made it sooooo fast and easy.  Kids liked them too.  Thanks for the recipe!

    reply

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