Super Easy Banana Pancakes (Dairy Free Pancakes Made in a Blender)

By Becky Hardin

Updated Jun 24, 2026

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These Banana Pancakes are a simple, tasty, healthy recipe I could easily eat for breakfast every morning! They come together in minutes and cook up just as fast. I combine almond milk, bananas, oats, and eggs in the blender, then pour the batter into a skillet and cook the pancakes until browned. That’s it! Easily modifiable, I can throw in blueberries, chocolate chips, sprinkle in coconut, but most often I’ll serve them as is for a hearty weekday breakfast I can whip up in 20 minutes.

Stress-Free Pancakes in Minutes

For a quick and easy breakfast, I find there’s nothing like making pancakes in the blender. What could be easier than throwing almond milk, oats, bananas, and eggs together, whirling them all to become a thick and rich pancake batter, and then frying up the pancakes in a skillet? When my kids ask for pancakes on a weekday morning, this recipe is my go-to.

Simple, healthy, and quick to prepare, this recipe never fails me. And, if I’m feeling like we need to change things up a bit, I’ll throw in blueberries, chocolate chips, chopped nuts, or whatever I can find in the pantry. I love that there’s only a touch of honey to sweeten these pancakes, and the sweetness comes from a ripe banana. Since we usually pour maple syrup on top, they are plenty sweet.

These pancakes are ideal for a busy weekday morning or those weekend mornings when I just don’t feel like making a big fuss over breakfast.

Tips for Beginners

• Make sure the banana peel has some black. You want the pancakes to benefit from the natural sweetness of a ripe banana. As bananas ripen, the starches convert to sugars, so the bananas are sweeter, thus making the pancakes sweeter too.
• If you don’t have oats. If you don’t have any oats in the pantry, you can substitute with half almond meal and half all-purpose flour.
• The food processor also works. If you don’t have access to a blender, you can use a food processor to combine all the ingredients until they are thick and smooth.

Recipe Card

Blender Banana Pancakes Recipe

Difficulty: Easy

4.82 from 16 votes

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 6 pancakes

Author: Becky Hardin

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Banana Pancakes are a simple, tasty, healthy recipe you can make for breakfast every morning! These dairy-free pancakes are made with almond milk, bananas, oats, and lots of other good stuff.

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Ingredients 

1x2x3x

• ▢ ½ cup Almond Breeze Almondmilk Blended with Real Bananas 114g
• ▢ 1 ripe banana mashed (plus more for serving)
• ▢ 1 large egg 50g
• ▢ 2 large egg whites 70g
• ▢ 2 tbsp honey 44g, maple syrup also works
• ▢ 2 cups rolled oats 200g
• ▢ ½ tsp ground cinnamon
• ▢ ¾ tsp kosher salt
• ▢ 1 tbsp baking powder 12g
• ▢ 1 tsp pure vanilla extract 4g

Optional Toppings

• ▢ sliced strawberries or other berries
• ▢ maple syrup
• ▢ mini chocolate chips
• ▢ banana slices
• ▢ coconut flakes
• ▢ whipped cream
• ▢ almond butter

Video

Instructions 

• Place Almond Breeze Almondmilk Blended with Real Bananas, banana, egg and egg whites, honey, oats, cinnamon, salt, baking powder, and vanilla in a high powered blender.
  ½ cup Almond Breeze Almondmilk Blended with Real Bananas, 1 ripe banana, 1 large egg, 2 large egg whites, 2 tbsp honey, 2 cups rolled oats, ½ tsp ground cinnamon, ¾ tsp kosher salt, 1 tsp pure vanilla extract, 1 tbsp baking powder
• Blend until completely smooth.
• Heat a large griddle or cast iron skillet over medium heat. Spray with nonstick spray.
• Use a ⅓-cup measuring cup to pour batter the onto the griddle in a circle.
• Cook for 2-3 minutes for the first side, watching for the batter to begin to bubble before flipping.
• Turn and cook for 1-2 more minutes, or until pancake is browned on both sides to your liking.
• Top with all the fixings and enjoy!
  maple syrup, mini chocolate chips, banana slices, coconut flakes, whipped cream, almond butter, sliced strawberries or other berries

Equipment

• Kitchen Scale (optional)
• High Powered Blender
• Cast Iron Skillet (optional)

Becky’s Tips

• Substitute the rolled oats with 1 cup all-purpose flour and 1 cup almond flour.
• Make sure the banana peel has some black so the pancakes have a natural sweetness.
• Use a food processor if you don’t have a blender.
• Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 1pancakeCalories: 165kcalCarbohydrates: 30gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 562mgPotassium: 203mgFiber: 3gSugar: 9gVitamin A: 58IUVitamin C: 2mgCalcium: 165mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Store leftover pancakes in an airtight container in the fridge for 2-3 days.

Reheat

Reheat in the oven until warmed through.

Freeze

Freeze leftovers in an airtight container for up to 3 months. Reheat from frozen or defrost in the fridge overnight. I’ll often make a double batch of these pancakes and freeze half, so weekday mornings are that much easier. All I’ll need to do is pop a few in the toaster come the morning, and I’m all set.

Serving Suggestions

I have so many favorite pancake toppings, it’s hard to narrow them down. My first go-to is maple syrup, but to fancy things up, I’ll sometimes add fluffy whipped cream or decadent chocolate sauce. Though these pancakes are quite hearty, when I’m making them as part of a weekend brunch buffet, I’ll prepare a side of air fryer bacon to add more protein.

For a quick weekday breakfast, my kids like chowing down on these pancakes with a refreshing strawberry mango smoothie.

More Pancake Recipes To Try

• These Blueberry Pancakes are light, fluffy, and fruity, and I top them with a fresh, tart homemade lemon syrup.
• Chock-full of crunchy bits of fresh bacon, I drizzle these Bacon Pancakes with maple syrup for a sweet and savory breakfast.
• These classic Buttermilk Pancakes are easy to prepare and turn out light and fluffy.

more breakfast recipes

Banana Bread Latte

Cinnamon Roll Bread

No Knead Dutch Oven Bread

Eggs Benedict Casserole