Healthy Blender Pancakes (V,GF)

Healthy Blender Pancakes (V,GF)


Pancakes are a breakfast favorite in our house. They are also a great baby and toddler friendly food. For my little girl I cut them into either sticks or squares and she loves eating them with peanut butter and jelly. This recipe is my favorite vegan and gluten free recipe because its easy, fast, and good. Not to mention that they freeze well. I sometimes make a bunch on meal prep day and store some in the fridge and some in the freezer and they warm up so fast in the oven. This is my basic pancake recipe but I love to play around with it and try different flavors and toppings so feel free to get creative with it!


So I’ve played around with this recipe a few times. Here are the basic ingredients:

Gluten Free Rolled Oats – I love using this instead of flour. Oats are a great way to start your day and blended and cooked into a pancake form is even better in my opinion!

Almond Milk – I use my homemade vegan almond milk in this recipe but feel free to use which ever milk you prefer.

Banana – I use this as my sweetener. I like to avoid sugar and artificial sweeteners when I can. If you want a sweeter flavor you can add honey, maple syrup or dates.

Flax Egg- This is what I use instead of a regular egg. Not only does this help make my pancakes vegan but flax has also been know to improve digestive health so I like to add it into as many recipes as I can for my little one.


Those ingredients alone makes good healthy pancakes but I also add some baking powder to give them a little rise. One thing I’ve learned about cooking vegan and gluten free with real and healthy ingredients is that you will never be able to imitate the texture and flavor of tasty unhealthy foods or foods made with dairy, and gluten. I don’t care how many times a vegan tells me how their cheese or meat is just like the “real thing”, I’m just not buying it. I may still enjoy it but it doesn’t mean its the same, its just enjoyable in a different way, and that’s OK. I used to get so mad when recipes claimed to be just like the “originals” but with better ingredients only to find out that they were completely different or they replaced the unhealthy ingredients with other unhealthy ingredients, what’s the point? If i’m going to eat unhealthy then just give me the real thing! I am not saying these pancakes are fluffy or buttery soft. When trying them be open minded and don’t expect a specific texture or flavor because you will be disappointed that you are not getting what you expected. Try them as if you are trying a new food and that will tell you if you truly like them or not. Before I decide to put any recipes on the blog I always say they have to be “Paco approved”. It’s a joke because my husband, Paco, can be pretty picky and when he likes one of my healthy recipes I call it a winner and feel confident sharing it. These pancakes are “Paco approved”.

I encourage you to get creative with them. Throw in some chocolate chips or blueberries. Toss all of your favorite toppings on top. The more you make the recipe your own the more you will enjoy them. I recently used this recipe and added lemon and blueberries (pictured above) and we loved them! I will be sharing the lemon blueberry recipe soon. If you use this recipe I would love to know what you think. Leave your honest opinion in the comments below. If you experiment with the recipe tag me on social media so I can see your creations.

I hope you enjoy your pancakes!


Blender Pancakes (V,GF)

Healthy vegan and gluten free pancakes made from real ingredients. The whole family will enjoy these and they are also great for baby led weaning and toddlers. 

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Chantel Reyes


  • 1.5 cup Gluten Free Rolled Oats
  • 1.5 cup Preferred Vegan Milk or regular milk
  • 1 Banana
  • 1 Flax Egg* or regular egg
  • 1 tsp Baking Powder


  1. Make flax egg.

  2. Heat a nonstick skillet on medium high.

  3. Throw all ingredients except baking powder into blender and blend until smooth.

  4. Add baking powder and blend on low for 10 seconds.

  5. Scoop out in 2,3 or 4 tbsp portions and pour into pan (2tbsp for silverdollar pancakes, 4tbsp for normal-large pancakes).

  6. Heat until bottom side is golden brown (appx 2 min) and then flip and repeat. 

  7. Add desired toppings and enjoy! 

Recipe Notes

*Flax egg- Mix 1tbsp flax meal with 3 tbsp water and let sit for 5 min.

**You can also store them in an air tight container in the fridge (3-5 days) or freezer (3 months). To warm up just preheat oven to 350 and warm up for 5 min or 10 when frozen.

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