Go Back

Gluten-Free Banana Smoothie Pancakes

Becca Harris, BA, BASc, MHSc(c)
Naturally gluten-free, dairy-free and vegan.
These flavourful pancakes make for a delicious Sunday brunch option or a quick mid-week breakfast. Just mix all of the ingredients in a blender, pan fry and serve.
Prep Time 2 mins
Cook Time 14 mins
Total Time 26 mins
Course Breakfast
Servings 4

Equipment

  • Blender
  • Frying pan

Ingredients
  

  • 2 cups gluten-free rolled oats
  • 3/4 cups almond beverage other nut or oat beverages can also be used
  • 2 ripe bananas defrosted if frozen
  • 2 tbsp baking powder
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

Instructions
 

  • Add all ingredients into a blender. Blend until smooth.
  • Let mixture stand for 10 minutes so that the oats can absorb the moisture and fluff up.​
  • Add a tbsp of oil to a large frying pan and set to low/medium heat. Use approx. 1/4 cup of batter for each pancake and smooth batter in the pan. If the batter becomes too thick, mix in another tbsp of almond beverage or water.
  • Cook for 7 minutes per side, or until golden brown.
  • Top with favourite fruit, nuts, syrup.
  • Enjoy!

Notes

These pancakes are great fresh but can also be frozen and reheated in a toaster for a quick mid-week breakfast. They freeze well for up to 2 months.
Keyword breakfast, easy recipe, gluten-free, pancakes, quick, vegan