These easy and delicious pancakes are gluten free, dairy free and free of refined sugars.

Banana Oat Blender Gluten Free Pancakes

There are a few things I am certain of. Like I when I let my dog out, I know she’s going to come back even if it takes her longer than I’m comfortable with. I know that when I’m sick and not feeling well, even at the age of 36, I only want my mom. I know that I feel better about myself when my legs are shaved. I do better on at least 8 hours of sleep, I will never like beets no matter how you prepare them and at the end of the day, my preferred outfit will always be t-shirts and yoga pants. I am also fairly certain (though not without some serious denial) that I feel better when eat a diet void of dairy and wheat. As much as I wish it weren’t the case, my digestive system and sleeping patterns beg to differ.

Califia Farms Almond Milk Pancakes,

It’s only been in the last year or so that I’ve taken real stock in the relationship between what I eat and how I feel. Another thing I blame on getting older but it’s the cold, hard truth: the cleaner my diet is, the better I feel. Not rocket science, I know, but as someone who loves food (and not just food that is good for me), it can be a tough pill to swallow. I love fluffy white things and a bowl of ice cream just as much as the next person. Unfortunately, if I eat too much of it, I’m left feeling the effects. So what do I do? Well, truthfully, not much. I do my best to keep it as clean as I can as often as I can and then don’t beat myself up when I do decide to indulge. Sometimes cookies are just downright worth it, you know?

Gluten Free Banana Oat Blender Pancakes,

Breakfast might be the place I struggle the most when it comes to eating something that not only tastes good but it is nutritiously a great start to my day. I can only eat so many eggs and smoothies before I want something more. Pancakes and waffles. Enter two of my favorite things to eat any time of the day but both leave a gut bomb and sleeping pill effect if I eat too much. For a Sunday morning when I have nothing else to do but lay around and watch tv, I’ll enjoy them all day long. But for any other day, I need something that is going to leave me energized to tackle a busy day.

Enter these pancakes of beauty- I never new gluten free pancakes could be so hearty and fluffy! Exceding my expectations when I made them, these might be my new go to pancake. If not just for their ease (you make them in the blender) they’re full of goodness- oats, banana, and almond milk. Hard to beat, I tell you!

Banana Oat Blender Pancakes, #califiafarms #glutenfree #dairyfree

I used gluten free oats but if you’re not concerned, any oats will work just fine. I also used Califia Farms Vanilla Almond Milk. If you haven’t tried it, you must. It’s hands down my favorite alternative to regular milk and it comes in the most beautiful bottle. I’m such a sucker for good labeling! Hope you all had a great weekend. Happy Monday everyone!!

Banana-Oat Blender Pancakes

Banana-Oat Blender Pancakes


  • 2 cups gluten free oats
  • 1 1/4 cups vanilla almond milk
  • 1 large ripe, organic banana
  • 1/2 teaspoon ground cinnamon
  • 1 heaping tablespoon local honey
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 large organic egg
  • coconut oil or butter for cooking


  1. Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.
  2. Heat a griddle or large saute pan over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.
  3. *If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.

Califia Farms sent me product to sample and recipe test with though I was not compensated. All thoughts, opinions and ideas are solely my own. I only use brands and work with companies that I wholeheartedly believe in and use in my house on a daily basis.

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196 Responses to Banana-Oat Blender Pancakes

  1. Becky says:

    These look delicious!! And I’m big fan of California Farms milk products, especially their coconut almond milk!!

  2. Same way with the dog here, sometimes she stays out longer but she always returns! These pancakes look like a lovely way to start the morning. I love that you used vanilla almond milk.

  3. Nicole says:

    Great idea for breakfast. I’m busting these out tomorrow. Thanks!

  4. Monica says:

    Hi I was wondering if you have tried these with an egg substitute and if so which you prefer for the tastiest product?

    • Kelley says:

      I don’t use egg substitutes so I haven’t tried it with this recipe. If you do try it, let me know how it turns out!

      • Shai says:

        I have made this a ton for our daughter and used both flax and chia and both work great… just a matter of preference.

        I use 1 tablespoon ground flax with 3 tablespoons water heated on low heat until it is gelatinous.

        For the chia I use 2 tablespoons mixed with 4 tablespoons water and let it sit until its time to mix in the ‘egg’

    • Angela Matson says:

      I skip the honey and egg and use about 3/4 c more almond milk and these are our favorite waffles!

  5. Taylor says:

    Looks great! How many pancakes does the recipe make?

  6. Niki R. says:

    These are delicious! Me and my kids love having them for breakfast with almond butter spread on top and some fresh fruit. Thank you!

  7. Sujata says:

    will this work in a waffle iron?

  8. Brigette says:

    Just made these and they were delicious! Thanks for the recipe πŸ™‚
    I love this brand of almond milk as well and used the “Toasted Coconut” flavor β€” 50 % almond milk / 50% coconut milk

  9. Dannielle says:

    Omg just made these and they are amazing!! Like a banana smoothie crossed with a warm bowl of porridge! Will definitely make these again!!

  10. Jay says:

    We have someone in our home that will not eat anything banana. Any suggestions on what to substitute with?

  11. amy Klazek says:

    These were phenomenal. Hearty but fluffy, they cooked up just like regular pancakes! I have been searching for this recipe for a long time! I left the blender on for about a minute to really blend up the oats and there wasn’t even a trace of a flake, you would never know these were made without flour. They are amazing as cold leftovers with butter and brown sugar, jam and peanut butter, bananas and yogurt and make a great breakfast snack on the go!

  12. Natt says:

    Made these today for breakfast. Everyone LOVED them. Deliciously flavorful and no bogged down post-meal fatigue. Thanks so much for posting!

  13. Kelly Cirone says:

    These pancakes have become a staple in our home! I use a flax egg due to my son’s egg allergy and they are delicious! Thank you for the recipe!

  14. Obehi says:

    Amazing! I just made them! Thanks for this awesome substitute for flour pancakes. I used the rest of the 1-minute oats I had in the pantry.

  15. Mina says:

    Does anyone know the nutrition content for one? These are so delicious!

  16. Mina says:

    Does anyone know the nutrition content of these. They are delicious!

    • Laura Wilkins says:

      If you have a account, you can upload the recipe and get an approximation of their nutritional profile (you would have to give the number of servings per recipe).

  17. Michelle says:

    Loved these!! Thank-you for sharing!! My little guy, who’s 1 1/2 loved them. He was born 3 months early and has a lot of food allergies. Recipes like this make life easier and yummier!

  18. melissa says:

    For anyone looking for an egg substitute….I used about a teaspoon of xantham gum and they held together nicely!! My four and five year olds gobbled them up in no time with a bit of honey! πŸ™‚

  19. Imi says:

    Hi I’m definitely going to try these! How many does it make?

  20. Naomi Cope says:

    Made these for breakfast this morning, using canned coconut milk (since I didn’t have almond milk). They were delicious!! Since being diagnosed with Celiac Disease almost two years ago, I have really missed the whole grains I used to eat a lot of in my diet. These were as good as any pancakes I made BEFORE I went gluten-free! And so easy to make, I will make them often – thank you, thank you!!

  21. Sangeeta says:

    Wow, I was quite happy with the pancakes I was making before but these have lifted my game to a whole new level! Love how easy it is to just blend the batter up. I didn’t have almond milk, so I threw in a quarter cup of almonds and topped up with water to 1 1/4 cups and they came out great. Perfect for blueberry season here in Australia! Many thanks πŸ™‚

  22. Laura says:

    I made these this past weekend and, omg, amazing! We aren’t big fans of favored pancakes, but nothing is overpowering here. Just a nice subtle balance. Delicious! Can’t wait for the weekend Thanks so much for the recipe!

  23. samantha d. says:

    I am a pancake nut, and since I have gone GF I haven’t found a pcake that I liked. These are DELICIOUS!!!! My batch only made 8 medium pancakes, but they were amazing. I used coconut almond milk in mine. Thanks so much for this recipe!

  24. Jessi says:

    These are absolutely fabulous! I am on the no flour no sugar diet and these pancakes just made my Saturday morning! I am passing the recipe on to my mom who is gluten intolerant and is always looking for yummier pancake options!

    Thank you thank you!

  25. Mary says:

    I was thinking about making oatmeal for breakfast. Then got a hankering for pancakes. I googled gluten free oatmeal pancakes and 20 minutes later was eating the most delicious and easy-to-make banana oatmeal pancakes. Thanks for sharing this wonderful recipe! My husband loved them, too.

  26. Andrew says:

    Thank you, these were excellent

  27. Christina says:

    Wow I just made these and they are amazing! I love how majority of it was oats. My little sister who doesn’t really like anything healthy loves them! They are so easy to make.

    Thank you πŸ™‚

  28. Amanda says:

    These are delicious and my whole family loves them (including a 2 and 5 yr old). They’re so easy to whip up! I’ve passed this recipe on to many friends. Thanks!!

  29. Claire says:

    I just have to say, these pancakes are THE BEST! I have made them every single weekend since first discovering them a few months ago – I’m addicted! They’re fluffy, filling and BETTER than regular flour pancakes. These are now a staple around here and I’ve been spreading the word. Thanks so much for posting this recipe.

  30. Vanessa says:

    I just made them and they were a hit! I also added pumpkin seeds (grounded up) just to add more nutrition. Thanks for sharing!

  31. Amanda says:

    I commented a few days ago that my family loves this recipe. Just wanted to share that we had them again for dinner tonight, but I didn’t have any bananas on hand, but did have leftover steamed yams….they worked as a great substitute! Yum! Thanks again for this awesome recipe!

  32. Words cannot express my excitement over these!! We’ve tried so many gluten-free pancakes and these are by far our favorite!!! Such a delicious blend of flavors and the texture was perfect. We used a flax egg which worked wonderfully. Thanks so much Kelley! πŸ™‚

  33. Ashley says:

    I just made this. I make my breakfast the night before because I wake up at 4am. Unforunately, my coconut milk was frozen solid so I had to use real milk. (I usually use the same brand of almond milk because they sell it at Target for a great price) Delicious! I am a huge pancake fan and I am transitioning to eating clean and this will surely be my new pancake recipe. How would you suggest making a chocolate variety of these?

  34. Modesto says:

    I just made these with coconut. It was extremely delicious, thanks!

  35. EBK says:

    Just made this for lunchβ€”Super awesome thumbs up! Really easy, really tasty. Thank you!

  36. Rachel says:

    Just made these and they were so good. Thanks for the recipe!

  37. Rhea says:

    Hi there!!
    I am so anxious to try this tomorrow! But before I do, how many pancakes does recipe make? Thanks!

  38. Kelli says:

    Thank you! These were awesome!! Like you, I find I feel so much better if I stay away from gluten. I have tried a few recipes prior to this that were not nearly as good. I added a handful of walnuts and some frozen blueberries. They were absolutely delicious. I can’t wait to eat my leftovers:).

  39. Sara says:

    Thanks for posting this recipe. I recently found out I have fructose malabsorption so I’ve been searching for recipes that I can use. I made these pancakes today (with some substitutions since I can’t have honey and can use regular milk) and they turned out very good. I posted the recipe on my blog and linked back to you for the original recipe.

  40. Oh my yum!! I made these yesterday morning and shared some bites with my 11 month old baby girl. We both loved them so much and couldn’t stop eating them! We polished off half the batch yesterday and the other half this morning. SO so good, and so healthy!

    Thanks for this recipe. It’s now going to be a staple in our mornings.

    ~Julia Kristina

  41. Holly says:

    These were delicious and easy to make! I love that the recipe simply uses oats rather than a more complicated gf flour blend. We will definitely be making these again, and often!

  42. DJ says:

    I’ve used this recipe quite a few times and it is my absolute favorite GF pancake ever. No costly blends or hard to obtain ingredients, just things I always keep in the pantry. Sometimes I use maple syrup if I don’t have honey. I throw everything in a measuring cup and combine with my immersion blender. Thank you so much for sharing this!

  43. Meghan says:

    I made these this morning for me and my husband. They were the perfect Sunday morning treat, and they didn’t leave us feeling as sluggish as regular pancakes usually do. Thanks for sharing your recipe!

  44. Kathy Plouff says:

    I’m looking forward to trying these; wish I would have had this recipe this morning. I love the idea of using pumpkin puree, add a little ginger with the cinnamon…mmm. I have perfectly ripe bananas, so I’ll probably try it as written first. I’m enjoying unsweetened coconut milk now, so I’ll use it. I’m loving your recipes; thanks so much for sharing!

  45. Erin says:

    I just made these with coconut milk instead of almond (bf has odd nut allergies) and a bit of brown sugar instead if honey (I don’t like the honey we have on hand right now).

    Oh man, were they delicious! Hearty and filling! I ended up with ten nicely sized cakes. Thanks for the recipe!

  46. Kathy Plouff says:

    I’ve made that several times now; once I used half a banana and a few ripe local strawberries, and sliced the other half banana & some strawberries to put on top. I love mixing nonfat greek yogurt and a little maple syrup as a maple cream topping for them.

    I pop a couple leftover pancakes in the toaster, slap some fresh ground
    almond butter between them, and have the perfect pan-sandwich for
    energy before I go to the gym.

    I’m loving it!

    I’m glad I see new comments here; I must try the chocolate version! Adding coconut sounds good, too.

  47. Skye says:

    Wow I’ve tried so many gluten free pancake recipes and they all turn out either looking like a puddle or a scab, lol! I just made these ones for breakfast and I can’t believe how yummy they are. Thank you for this recipe! πŸ™‚

  48. Cindy says:

    These were so delicious, easy to make and I love how healthy they are. They will be a staple in my house! I cant wait to peruse the rest of your website. Thank you so much for posting.

  49. Kate says:

    I made these today and they were amazing! both my husband and my mom loved them. I substituted cinnamon for mixed spice and used the almonds and water cheat someone mentioned above, I can’t believe how good they were! thanks so much for the recipe. I’m totally impressed that they were so easy to make-I can mess up toast-so it’s nice to know I can make something tasty for breakfast!

  50. Sherrie says:

    These are so delicious! I use chocolate almond milk just to give them an extra little oomph!

  51. Teresa says:

    Finally a delicious GF recipe without starches or nut flours! I substituted half of the ground GF oats with ground quinoa, and that is delicious as well. I’m allergic to almonds, but dairy milk and coconut milk also work great. My whole family loves this recipe except for 1 daughter who doesn’t like anything with bananas. Can I substitute apples or applesauce for the bananas, or will that completely ruin the texture? Thank you for this awesome recipe which has become a staple in our household!

  52. Chelsie says:

    I made these this morning for my family! So delicious, my aunt even asked for the recipe! I did swap out the almond milk for coconut milk, because it was what I had on hand. Great recipe, thanks!

  53. Rachel says:

    Absolutely delicious, though mine came out flat. Any suggestions?

    • Teresa says:

      I started out with this problem, then noticed the batter thickened on it’s own. By the time I got to the last few pancakes, they were nice, thick & fluffy. Let the batter sit for about 10 minutes before you start cooking, and make sure your pan is already warm.

  54. Loretta says:

    This is a great inexpensive recipe – sure beats the $7.99 GF store bought pancake mix!

  55. Simone says:

    Awesome – Thanks! Quick, easy and the best banana/oat pancakes I have ever made, nice and fluffy. I added fresh blueberries! Yum!

  56. Amber says:

    I have made these pancakes two weekends in a row! My husband and I love them. Its like having warm banana bread or oatmeal cookies for breakfast! I’ve been serving them with homemade blueberry syrup/sauce. Great recipe, thanks!

  57. Barbara says:

    I made these on the spur of the moment today. Only took about 10 minutes start to finish! They were delicious! I had almond milk, but used regular organic milk as I needed to use it up before the expiration date. I loved them and cooked the whole batch and will refrigerate the remainder and warm them in the toaster for breakfast the rest of the week.

  58. Giannina Ghersi says:

    My kids loved this recipe and so did I!! Thank you so much πŸ™‚

  59. Mary Beth says:

    BEST. G-F. PANCAKES. EVER. Oh my! Thank you!! These have changed my life. My 5-year-old is allergic to wheat (and eggs, and milk) so I’ve been experimenting for a long time with GF pancake recipes and I’ve been in tears too many times to count. They either taste like cardboard, or stick to the pan terribly, or both. These, on the other hand, are so good, and so easy to make, and they lift right off my cast iron griddle. My husband said he likes them better than regular pancakes, and that’s saying something. And they are so quick! We have them several times a week.

    For those asking about egg substitutes, I simply use 5 teaspoons of aluminum-free baking powder (yes, that’s a lot, but you need a lot if you want them to rise nicely without eggs). You don’t need the egg to hold it together – the banana is sufficient for that. Hope that helps.

    • Mary Beth says:

      About the baking powder, that’s a TOTAL of 5 teaspoons (not additional). And in case you’re wondering, you can’t taste it. At all. Unless it contains aluminum, in which case you probably will.

  60. Carol says:

    Love this recipe!!! I have made them twice and put plain yogourt on top and fresh fruit or berries. Thank you!!

  61. Meghan says:

    My family loves these pancakes. Do you soak your oats?

  62. jillian says:

    Just wanted to stop by and say THANK YOU for this recipe. I have an 11 month old and we follow baby led weaning and this is her favorite breakfast! I can cook up a batch, freeze them, and have breakfast for days! They are super easy to pop in the toaster oven. Oh and by the way, since my little one is under a year we substituted the honey for agave. It came out great!

  63. Tracy says:

    Thank you for this delightful recipe!! It’s my favorite pancake now. We only had chocolate coconut milk on hand this morning, so I decided to kick up the chocolate! I substituted 1/4 c of the oats for 1/4 c unsweetened cocoa powder. The texture is slightly thicker, and some folks might like to add a bit more sweetener, but oh man! It’s like a healthy baked goods candy bar!

  64. Yuri says:


  65. Rachel says:

    These look great. Have you ever tried to freeze the batter?

  66. Abby says:

    These pancakes are awesome! I made them this morning in my new Magic Bullet and it was so quick and easy! I ate mine with peanut butter and it was definitely a win with my roommates. Thanks so much for the recipe!

    I just featured it on my blog and I would love if you checked it out πŸ™‚

  67. Ugonma says:

    I just made these and they are delicious! My entire family loves them! Instead of using 2 cups of oat flour, I did 1 1/2 c. oat flour and 1/2 c. all purpose flour because I was afraid too much oat flour would make them too dense. I also changed the amount of extract. I LOVE almond extract so I put only 1/2 tsp. vanilla extract and 1/2 tsp. almond extract. Love the recipe… definitely will be making these again!

  68. Kathryn says:

    These are so good that I kept going back to check the recipe to make sure I had it right. I didn’t change a thing and followed your directions. This recipe is definitely me new go to pancake recipe. I make my own almond milk, which makes them even better. Thanks.

  69. Michele says:

    These pancakes are delicious! Thanks for the flour-free recipe! Michele

  70. Aryane says:

    I’ve had the worst eczema outbreak of my life for almost a week and I’ve read I should avoid wheat, as it could be a trigger. I can imagine living without wheat, but without pancakes? That’s no way to live.
    I must say your recipe was a real life saver πŸ™‚
    I ommitted the egg and added cocoa powder and they held very nicely together. And of course they were de-li-cious! The perfect Christmas breakfast. Thanks!
    Happy Holidays!

  71. Zali says:

    Okay I never really comment on recipes, but I can honestly say that these are the BEST pancakes I have ever eaten. Love the recipe to death and it’s wonderfully simple! Just enough flavour and great because they’re filling – I just had mine with golden syrup. Thank you so much for sharing this gem ^_^

  72. Nicole says:

    Could I use this recipe to make waffles?

  73. Lisa says:

    I have never commented on a recipe before but had to on these. They were fantastic! Kids helped and loved using the blender. Very easy to make with ingredients we had on hand. Only downside is no leftovers! Will have to make another batch!

  74. Maria says:

    I made these this morning, they were EXCELLENT! I am always craving pancakes & these were perfect and I don’t feel guilty about eating them! I followed your exact recipe but used almond/coconut milk. Topped them with butter Bd sugar-free syrup. Thank you πŸ™‚

  75. Sola says:

    These were so delicious! I used 1/2 cup for the pancake batter so the recipe made 6 for me πŸ™‚ Thanks for the healthy alternative!

  76. Theresa says:

    LOVE these, our new fav! I used to make whole grain flour and banana pancakes and thes are so much better! we have no gluten allergies but just ike these. Kids also say they can eat so many without feeling that “icky full feeling”
    Intsead of using syrup, I add 3 chocolate chips to each pancake after pouring, then flip. They aren’t as fluffy as regular pancakes , and when I eyeball vs. measure the ingredients they can sometimes be too wet, but my kids love them anyway!

  77. Karen says:

    I love these .when ever I make these they never last so delish.

  78. susan says:

    These pancakes are delicious!! I also eat them for lunch with cashew butter…so good!

  79. Karen says:

    Im wondering if you only use those ingredients.. ??
    Do you use flour?

  80. Liz says:

    Yum! My 22 year old son and I just had these and loved them. He asked me to give him the recipe. They are a new staple in this house! Thank you.

  81. Krisann Gonzales says:

    I made these this morning….didn’t use all organic ingredients and oats that I had on hand…they are sooo good.. going to freeze the extra so I can have one or two when I want one…yummy! Thanks for this awesome recipe..I am allergic to wheat and being hypothyroid definitely gluten sensitive….looking for an alternative to my favorite pancakes and these are definitely it!

  82. Kate says:

    Hi there! Excited to try this recipe! I was only able to find steel cut oats. Would that work?

  83. Frances says:

    Hi! πŸ™‚ how can I substitute with cow’s milk (whole) and agave? Can I use the same amounts? Thanks in advance!

  84. Grace says:

    These are delicious! And so simple to make. Great recipe πŸ™‚

  85. Lori says:

    These were the best ever! I had to use flax milk because it was what I had and I can’t have too much sugar. Loved them! They were great without syrup!

  86. BC says:

    I don’t usually comment on recipes I discover via Google (such as this one), but these were very good and very easy! Highly recommend!

    Someone above asked about the nutrition information on these. My only ingredient substitution was unsweetened soy milk for almond milk; I (meticulously) calculated everything based on ingredients and here is what I came up with for calories, macros, and sodium (per COOKED gram): Calories-1.650 per gram; Carbs-0.250 per gram; Protein-0.070 per gram; Fat: 0.037 per gram; Fiber (I know, its not a macro, but…): 0.039 per gram.

    My average pancake made with 1/4 cup batter probably came in around 80 calories, 3.5 g protein, 12.5 g carbs, and 1.8 g fat. (Pretty good profile for pancakes!)

    Thanks for the recipe!

  87. nurika says:

    I made these for breakfast this morning and they were awesome! I doubt I will eat flour pancakes again. Thank you so much for sharing this recipe

  88. Hayley says:

    These are delicious!! I found they were a little bit flimsy when it came to flipping them, so after the first two I added 2 teaspoons of flour (to my half batch) and it made a huge difference. I love the taste and texture of these! Way more filling than your typical pancake with a kick of protein and potassium. Can’t go wrong πŸ˜‰ the husband loved them too.

  89. Cat says:

    That milk has carrageenan!

  90. KATE D says:

    These were a late night “what’s for dinner?” rescue! I love the one bowl/blender meal. I did have an issue after I added a tbs of apple sauce with them sticking in my Green Life non stick pan, so I added about a tsp of Hollywood Safflower oil to the batter.
    the result was prefecto! Perfectly round puffs of pancake pleasure. There were none left for breakfast!

  91. Erin says:

    Thanks for this great, quick & easy recipe! This is the second time in a week that I’ve made it, with different additions each time, and both times my 2 & 4 year olds loved it. The first time I didn’t have any bananas or almond milk, so I used blueberries and coconut milk and added some flax seed. Tonight, I used the banana, added an extra egg, a couple extra tbsp of honey, finished up the coconut milk, and threw in a few handfuls of frozen kale. It was delicious! We don’t usually use syrup because then I have to clean up 2 sticky messy little girls afterwards, but we dipped our pancakes in some pureed fruit.

  92. Daphne Neal says:

    Hi these pancakes look amazing and I made them and they smelled amazing. But, when I made them I did exactly what the recipe said and they were raw.

  93. Ash says:

    These were awesome! Thank you for sharing! Have you ever made them without banana? Just wondering if I would need to substitute with something else or just leave them out?

  94. Kara says:

    These are delicious, I’ve made them twice! We never have almond milk so I use cow’s milk and they turn out great!

  95. LouAnn says:

    I just tried this recipe and it’s wonderful. Now my pancakes didn’t quite look like your pictures, but the taste is fabulous! I have made other “oat pancakes” and they weren’t worth the trouble. These are yummy and I don’t even need to add a syrup, just a little pat of butter! Thanks!

  96. Kendra says:

    I just made these this morning and they are amazing! Followed the instructions but used unsweetened plain almond milk instead of vanilla (I also use Califia!) and just added a splash more of vanilla extract instead. With a tiny dab of butter and some real mall syrup, they taste more decadent than their ingredients would suggest. Thanks for such a great recipe!

  97. Lora says:

    What could I replace the vanilla almond milk with? Could I just use normal milk?

  98. Kate says:

    This is now my go to recipe for pancakes, i love that they are just a bit healthier with oats. I don’t usually have almond milk on hand so I always make them with normal milk. I love the extra coconut taste added by using coconut oil spray and I never have any sticking issues.
    Today I was halfway through making them when I realised I didn’t have any bananas so i opted for about a 1/4 cup of apple sauce and they worked out just fine (if a little smoother and easier to handle than usual).

  99. Jeri says:

    I was wondering how many a serving and how many servings does 1 recipe make? Thinking about making these and maybe freezing and using for quick walk out the door breakfasts

  100. Molly says:

    These are the best pancakes I’ve ever had!! I used unsweatened coconut milk and maple agave. Holy moly! Thank you for sharing!

  101. khadija says:

    OMG are we twins?we might be!! except you already have a dog and i want one so badly!! i gotta wait till i no longer live in a dorm room to get it though. I was just looking for flourless pancakes and found these thank God for people like you!

  102. Belinda Alvis says:

    love these flourless pancakes, thought id try them one morning and to my surprise they were a big hit with my two boys.. they cant get enough of them so I always have to make 2 batches because they are very light not heavy at all. Thanks for posting this recipe!

  103. Kim says:

    Can u freeze these

  104. Tasha says:

    Good Morning! We used this recipe today as a starter recipe. I ended up using oat flour since I had it already and fresh unstrained almond milk. These were Amazing! The batter was almost too good to even cook. I am guilty of using a little extra of honey since we have our own hives why not. Just amazing thank you so much for sharing. Finally pancakes I can let me toddler “go to town on” guiltlessly. I will be tossing in a carrot or some spinach into these at some point.

  105. katelin says:

    Mine did not come out as thick/fluffy looking :/ No idea why

  106. Ambrey says:

    I love these pancakes BTW!!! I do have one concern, are they suppose to be gooey on the inside? I didn’t use any egg/egg substitute. Wondering if that made that much of a difference? I cooked the ones after I taste tested the first, a long time, on each side. Even when the outside is hard the inside still is a bit soft. πŸ™ Any ideas or should my expectations of a fully cooked center be lowered? Thanks again!!!

  107. Khokon says:

    WOW! These look delicious!! Be sure that this will be our today’s breakfast.

  108. Alissa says:

    This is a great recipe and the perfect combination of flavors! There is not one slight change that I made that really gave such a creamier and thicker texture and made them much easier to flip in a pan: 1/4 cup of coconut flour. I also added some dairy free chocolate chips – but that’s just my chocolate addiction coming through. Anyways, LOVED making this recipe and loved the results with a little coconut flour added. Thumbs up.

  109. Laura says:

    Thank you thank you for this recipe! I love it so much! It’s awesome having a HEALTHY pancake that my kids and husband love too! Sometimes I use part almond flour part oat flour but I usually just stick to the recipe! Pancake perfection!

  110. Robin says:

    I feel like I am reading my own thoughts on your page. I made these pancakes this AM with the help of a kiddo & we all ate happily together, making sure to soak up every bit of maple syrup. We added walnuts to the blender batter & everything came out smooth & yummy & a little nutty. Just the way we are in our home.

  111. Leisa says:

    I resonated with every single thing you wrote in your intro (I’m even 36 at the moment), except I don’t have a dog. Thank you so much for posting this Kelley!! Now I can stop reserving yummy pancakes for a Mother’s Day treat only, and enjoy them guilt-free all year round!

  112. Stephanie says:

    This recipe is our family’s go-to pancake recipe now. So easy and much healthier than your average pancake! Thanks so much!

  113. Julie Ann says:

    So I have a confession to make….it’s been nearly 2 years since I was on the search for purΓ©ed banana pancakes, came across this recipe, and have been somewhat stalking (but in a good way) your site ever since. We had just got back from an amazing surf trip to Northern Nicaragua (Hotel Chancletas), and had been indulging in fresh caught ceviche with plantain chips every afternoon, and purΓ©ed banana pancakes every morning. The Husband was addicted, and went through banana pancake withdrawals when we got home, and this recipe saved him. Haha. Seriously good banana pancakes!

  114. P says:

    These are delicious and so easy to make. I will be making them again. It is hard to find a good dairy free pancake recipe.

  115. Andrea says:

    These are SO good!!! I used oat milk instead but I mean… they are like to die for. I made them on Saturday and now on Monday reheated the last two in the oven for my breakfast. I cannot say enough how much I love those and how fluffy and perfect these are! <3

  116. Carl says:

    Absolutely fantastic recipe so happy I picked this link. My wife and I made them in less than six minutes, pour them on a hot griddle and enjoyed them so much we are definitely making these again thank you so much for sharing

  117. Wendy says:

    I have had these pancakes now multiple times so delicious and healthy. I make them on the weekends for my husband and I he just loves them. Thanks for sharing this amazing and easy recipe.

  118. Adriana says:

    I love this recipe. I love how you can throw everything in the blender. I didn’t have a ripe banana and used a regular one. Still good! Also I added flax seed to the blender and threw in fresh blueberries in the batter. Omg, so yummy. Thanks for the recipe, it truly is a keeper.

  119. Wyn says:

    Do you know the nutritional measurements of these?

  120. Adam says:

    Very good and very easy! Like others, I added a bit of vanilla and about an extra 1/8 cup of milk to thin the batter a touch. I also used unsalted butter instead of the margarine. The yield was exactly 9 pancakes, perfect for us. We served with warmed pure maple syrup and sausage links and a fresh fruit bowl. My b/f who doesn’t eat pancakes very much really enjoyed them and I loved them! ο»Ώ

  121. Bernetta says:

    Fantastic! I am gluten free and have really missed pancakes, these were perfect!

  122. Echo Baxter says:

    Oh my what a great recipe. We just made these and they were devine. The best pancake I have made yet. Thank you for sharing.

  123. Zara says:

    I made these this weekend and my boyfriend and I LOVED them…and he doesn’t like anything that even resembles being healthy. My only question is has anyone ever made a batch and refrigerated it….I’m talking like for the busy mornings just spoon my personal pancakes and go?? Will it keep for a couple of days in the fridge?

  124. Mila says:

    Best pancakes ive ever tried. Loved them. I added peach yogurt for my topping! I will be making these regularly. Than you!!

  125. Muffy says:

    Just finished breakfast and had to comment. Best ever and I’ve been search a long time!
    I used steelcut gluten free oats from Costco, added gobbs of fresh blueberries and a couple of tablespoons of flax seeds (not blended). Recipe made 6 1/4 cup pancakes and had leftovers for tomorrow (maybe another 2 1/4 cups).
    Thank you so much! It’s amazing how easy these are to make and really exceptionally delicious!

  126. Brenna says:

    These were absolutely delicious! I added a bit of nutmeg and flax meal. They were quick to prep and cooked beautifully!

  127. Steve says:

    I made them just like you said, but with a plantain. My plus one is eating them in bed right now and my son will have them when he wakes up. Delicious. Thank you!

  128. Heather says:

    I don’t often leave comments, but this has been my go to pancake recipe for the last 2 years! In fact, it is the only one I make anymore. I have made them exactly as written, and have made substitutions and add ins as well. Always perfect. I have made these for my family for many breakfasts, as well as countless sleepovers as well. Always gobbled up enthusiastically. I almost always double the recipe, so that we have leftovers. Great reheated as well. In fact, I just made them this morning and as I was sitting next to my very picky 7 yr old he says to me “mommy, your homemade pancakes are the best!” Thank you so much for the great recipe!

  129. Heather says:

    Oh and to add to my comment…as far as subs-I have used almond milk, coconut milk, dairy milk, and a combo of kefir and almond milk as well. All came out fantastic. And we almost always sub applesauce(or even a pouch of baby food) for the banana. again, always great. We have added in ground flax seed, fresh and frozen blueberries, chocolate chips, chopped up apples w/extra cinnamon, and more. If the batter ends up a bit too thick, we thin it out with a bit more liquid or water. Very forgiving recipe!

    • Bonnie says:

      Heather, when you substitute applesauce for the banana, how much do you use – 2/3 or 1/2 cup? Also what do you think they would taste like without the vanilla extract? My brother loved this recipe, but there was something that tasted mediciny to me and I’m thinking it was the vanilla extract.

  130. Ramonperezl says:

    Thanks Kelly for such a delicious recipe, i prefer to do this for breakfast as this dish is so easy to cook and any age type will love this. The banana and the almond milk adds the taste to the recipe. I wish you to share more recipes with us.

  131. Debra says:

    Absolutely delicious, and yes, they got fluffy! Only thing I changed was I used conventional milk because I didn’t have almond. I did let the batter sit to thicken for ten minutes (per recommendation in comments) after blending while the pan heated up, then gave it a quick stir before cooking. I topped it with butter and maple syrup. My mom loved them too! We are not a gluten/dairy-free family, but this will still be my go-to recipe for pancakes!

  132. Pedrielle says:

    How many servings for this recipe?

  133. Just made these. My kids and I loved them. Definitely will make them again.

  134. FBH says:

    Simply awesome. I got 8 x 4 1/2″ diameter moist delicious pancakes from this recipe. My perfect solution to bread. My only adjustment was, since I used a no-stick pancake skillet, the 1tsp of olive oil I had measured out, I mixed into my batter. Perfect results. I will next try substituting flaxseed for the egg and see how that turns out. Thanks for this simple solution.

  135. Rivka says:

    This is the second time I made them. I used steamed sweet potato puree instead of banana because I want my kid to eat more veggies. He normally won’t touch sweet potato, but he gobbles these up! This is a great, basic recipe that allows for easy substitutions. Thank you!

  136. Denise says:

    What is the yield on this recipe? How many pancakes will it make and the size?

  137. Sandra McFarlane says:

    My brother told me about these, and I’ve made them twice. Love them.

    Did you ever substitute avocado for banana? I like to eat a banana a day, but avocado not so much. I use HASS avocados for smoothies all the time and they seem to add”thickness” to the mixture.

  138. Jane says:

    Made these in my Vitamix ….delicious !

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