Vegan Banana Nut Blender Pancakes
Vegan Banana Nut Blender Pancakes- a quick and simple recipe for banana pancakes that are naturally gluten-free and oil-free. 10 grams of plant protein per serving!
It’s Wednesday and you know what that means…we’re half way to the weekend which means we’re halfway to a nice stack of warm pancakes for breakfast. Unless you’re one of those people who makes pancakes during the week. If so, I’m impressed.
In my house pancakes only happen on the weekend. Every now and then I’ll get fancy and cook up the works with a tofu scramble, french toast, and tempeh bacon, but more often than not I want something quick and easy. Because when you roll out of bed at 10am and your stomach’s growling, there’s no time to waste.
That’s where these Banana Nut Blender Pancakes come in. They take all of 5 mins to prep. You just throw everything in your blender, blend until smooth, then pour them on the griddle and cook for about 5 minutes on each side. That’s it. Boom. 15 minutes to bliss.
Some of you might be looking at this recipe wondering why I would create something so similar to these Banana Oatmeal Pancakes. It’s because that recipe uses eggs which I no longer eat.
But the good news is that they can easily be made without eggs (or oil) and still be a significant source of protein thanks to Silk’s Protein Nut Milk which packs in 10 grams per cup!
This post may be sponsored by Silk but in all honesty, I’m obsessed with that nut milk. I’ve been buying it on the regular and drinking a cup every night before bed. It’s so good.
In addition to the protein nut milk I used a bit of almond flour to help round out the texture so that they’re not overly dense or gummy. The result is even better than the eggy version, if you ask me.
I also added chopped walnuts to give them texture but feel free to leave those out if you want them to be lower in fat, or if you want to use melted peanut butter all over the top instead. That’s my favorite way to eat them, smothered in peanut butter with a touch of pure maple syrup. Yum. Saturday can’t come soon enough!
Vegan Banana Nut Blender Pancakes
Yield: 3-4 medium pancakes
Prep Time: 5
Cook Time: 10
Total Time: 15
Ingredients:
- 1/4 cup Silk Protein Nutmilk
- 1 tablespoon apple cider vinegar
- 1 medium-size banana
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 3/4 cup rolled oats*
- 1/4 cup almond flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- pinch of fine sea salt
- 1/4 cup chopped walnuts
Directions:
In a measuring cup, combine the milk and apple cider vinegar. Set aside for a few minutes to curdle.
In a blender, combine the milk mixture with all of the ingredients (except for the walnuts) in the order listed. Blend on high for about 15 seconds, until the batter is smooth.
Warm a non-stick skillet over medium-low heat. For me this is between the 3 to 4 setting on my stove. You don’t want to pan too hot or the pancakes will burn. Lightly grease then pour out about 1/4 cup of the batter and cook until the edges are firm enough to flip, for about 5 minutes on each side. Serve warm with pure maple syrup (and sliced banana/drizzled peanut butter, if desired), and enjoy!
*Be sure to use certified gluten-free oats for allergies
Click Here for Nutrition Facts
Nutrition Facts are for 1/2 of the recipe
This post was created in partnership with Silk. I’m proud to work with brands that care about the health of their consumers and the planet. As always, all opinions are entirely my own. Thank you for your support!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
Oh my goodness that pour shot, Sarah! My switch is flipped! I love oat cakes, and I’ve found that almond flour does wonders for the texture of anything baked (or pancakes for that matter) so I can imagine the texture of these quick cakes! And 5 minutes FTW! I’ll take it! I’m already dreaming of a weekend pancake breakfast!
what a beautiful stack of pancakes! i may try making it as waffles :)
These look so delicious and easy! Even my kids could make them! I can’t wait to give them a try!
Thanks Jen! I hope you enjoy them!
Pingback: Fresh Favorites: Pizza, Projects, & Reusable K Cups - I Heart Vegetables
I am DROOLING over this recipe. These look too good to be true. Pinning for later. :)
Thank you, Puja! :)
Silk cashew + almond milk is my favorite, but I haven’t tried their protein nut milk yet. Pancakes are also my favorite! I’ll make them during the week sometimes for lunch :) My go-to batter also has banana & oats – so yummy, and so healthy too!
These look so dang good and I absolutely want to try them! yummmmm
Hi ! I made these pancakes today, and… well. I’m a little bit disappointed because they didn’t had a great taste .. I feel the apple cider vinegar and it is not sweet enough because of the bananas (and they were very ripe ).. I don’t know what to do… :(
Yum! I love putting peanut butter on pancakes. When I’m in a pinch (i.e. out of bread, eggs, everything), I just make a frozen waffle and put PB on top. These look much better than that lol.
My kids called this the best gluten free pancakes they’ve ever had! Great recipe!
Wow, what an awesome review! Thank you so much, Jen! :)
Thanks for this awesome recipe Sarah. They were my winner today for breakfast. Topped them with dark chocolate chips and it was heavenly!
These were awesome! So fluffy and tasty. I added a few tablespoons peanut butter to the mix the second time I made them and that was awesome too! Thank you so much for the recipe. My son has an egg allergy and these were the fluffiest pancakes that we’ve ever made.
I couldn’t figure how to give it stars but it would definitely be five stars in my book!
I’m so happy to hear they worked well for you, Michelle. Thank you for the comment! :)
These were awesome! I did not make them gluten free. They were fluffy and perfectly filling.
Thank you for the review, Dawna!
Great recipe! I had to double the amount of milk (used almond milk) to achieve pourable consistency. Otherwise loved the recipe!
Thanks Klara! I’m glad to hear they still turned out well with the extra milk!
Made these this morning when we had literally nothing in our fridge to eat. I didn’t make them in the blender because I feel like it always wastes a lot of batter. I doubled the recipe and they came out perfect! We all loved them. Thanks!
Hands down the best vegan pancake I’ve ever made. Honestly, I’ve been making it every morning since the first day I came across your recipe. Sometimes I substitute oat milk with lime juice and it still works perfect. Love it! Thank you for sharing your recipe.
These were phenomenal and so easy to make! Your recipes always brighten up our day so thank you :)
Pingback: The Best Vegan Oatmeal Blender Pancakes - Making Thyme for Health
I love your whole blog and I can’t wait to make these (tried plenty of banana-oat pancake recipes but never with almond flour- interesting)… just one question: if I was making a double batch would I need to double ingredients like baking powder and ACV too?
Pingback: Vegan Blender Zucchini Muffins - Making Thyme for Health
I have been so afraid of trying out GF and Vegan recipes online because I have had some unfortunate outcomes with some from other sites, but this recipe was so amazing! I didn’t use maple syrup but instead a bit of a sugar free sweetener and because I have an old blender (from the 60s!) I added a tad bit more almond milk and my own lil spice twist. My GOD THESE TASTED BETTER THAN WHEAT FLOUR PANCAKES! The best pancakes I’ve ever tasted! This recipe is forever saved in my bookmarks and my heart! THANK YOU!
Just made these and they are so good! I used regular unsweetened almond milk and they turned out beautifully. I loved that I could throw everything in my blender, too. Thank you for another amazing recipe!