If you ask me, a classic pancake is an undeniable staple of weekend breakfast as a kid. However, pancakes that are gluten free and actually taste good, without a bunch of added sugar, are hard to come by. Depending on the flour alternative used, they’re either too dry, too dense, or rejected by my kids as not being “real” pancakes.
After some trial and error, I came up with a VERY simple alternative to traditional flour pancakes. These blender pancakes are SO easy to make, and require only a blender instead of having to clean up several bowls and your kitchen mixer.
My kids love bananas, so it was easy to incorporate them as well! I make these into mini pancakes that are so easy for my kids to handle. We are pretty conscious about added sugars in the kids’ food so we typically don’t use pancake syrups, but they absolutely love dipping these mini pancakes into freshly whipped cream with a pinch of cinnamon.
- 1 1/2 cups gluten free oats
- 2 ripe bananas
- 4 eggs
- 1/2 cup applesauce
- 1 tsp vanilla
Heat a large non-stick pan over medium-low heat.
Place the oats in the blender and pulse until to a fine powder. Add remaining ingredients and blend on high until smooth.
Melt 1/2 Tbsp butter to coat pan, and add pancake batter to make your desired size pancakes. I use a soup spoon to make about 2″ round pancakes. Cook until bubbles form, check for doneness (lightly browned) then flip and continue to cook until lightly browned.
Serve with freshly whipped cream! Makes about 25 2″ round pancakes.