Banana Blender Pancakes (Vegan, High-Protein, Ready in 10 Minutes!)
Thick, blender-batter banana pancakes made with oats or almond flour, no separate mixing bowl needed, on the table in under 10 minutes.
High Protein
Dairy-free
15 mins
Egg-free
Vegan
Why I Love a Blender Pancake
Some mornings I don’t have the patience for a mixing bowl and a whisk, and that’s exactly what this recipe is for. Everything goes into the blender, batter comes out the other side, and you’re pouring it onto the skillet within a couple of minutes. It’s the kind of on-the-go breakfast I make when I want something that actually feels indulgent, maple syrup and all, but is still doing real nutritional work underneath.
Vegan & Gluten-Free Options
The base recipe uses rolled oats, which keeps things simple and nutritious, but if you’d rather go gluten-free, almond flour is your swap. One thing worth knowing: almond flour doesn’t bind the same way oats do, so if you go that route, you’ll need a flax egg (1 tbsp ground flaxseed whisked with 3 tbsp water, left to sit for 5 minutes until gel-like) added to the blender along with everything else.
Protein Options for Multi-Diet Households
This is an easy one to adjust depending on who’s eating. Soy milk instead of water nearly doubles the protein without changing the flavour much, and any nut or seed butter works in place of peanut butter if you’re cooking for someone with a peanut allergy, sunflower seed butter is a good nut-free swap.
Serving Suggestions
Extra banana slices and a drizzle of maple syrup are the classic finish, but a spoonful of coconut yoghurt and a few berries turns this into something a bit more decadent for a weekend breakfast.
Banana Blender Pancakes (Vegan, High-Protein, Ready in 10 Minutes!)
Thick, naturally sweet pancakes blended straight from oats or almond flour, no mixing bowl required.
Equipment
- 1 Blender
- 1 Non-stick Skillet
Ingredients
Dry Base
- 1 cup rolled oats OR ¼ cup almond flour (gluten-free option, see note below)
Wet Base
- 1 cup water or unsweetened soy milk (soy milk = more protein)
- 1 ripe banana
- 2 tbsp nut butter (or sunflower seed butter for nut-free)
If using almond flour
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg, whisked and rested 5 minutes before blending)
Instructions
Blend
- If using almond flour, whisk your flax egg first and let it sit for 5 minutes until gel-like.
- Add all ingredients to the blender, oats or almond flour, water or soy milk, banana, nut butter, and flax egg if using.
- Blend until smooth, adding a splash more liquid if the batter feels too thick to pour.
Cook
- Heat a lightly buttered (vegan butter) skillet over medium heat.
- Pour small rounds of batter onto the skillet.
- Cook each side for 2 to 3 minutes, until golden brown and set through.
- Serve warm with extra banana, maple syrup or vegan butter.
Notes
These don’t hold together quite as sturdily as an egg-based pancake, keep them on the smaller side (about 3 inches) and be patient before flipping, wait until the edges look dry.
Nutrition
Serving: 4small pancakesCalories: 343kcalCarbohydrates: 45.5gProtein: 13.7gFat: 12.8gFiber: 6.5g
