Blender Banana Pancakes
Prep time
Cook time
Total time
Naturally sweetened banana pancakes that are loaded with protein and come together quickly in a blender. These pancakes are sure to become a favorite breakfast in your home!
Recipe type: Breakfast
Cuisine: Gluten-Free, Paleo, Dairy-Free, Nut-Free
Serves: 2-3
  • 4 cage-free eggs
  • 2 bananas
  • 4 Tbsp coconut flour (sub almond of cashew flour)
  • ¼ cup plant-based milk (I used cashew milk)*
  • 1 tsp baking powder
  • pinch salt
  • ¾ tsp vanilla
  • 1 tsp cinnamon
Toppings (optional):
  • nut butter (I used almond butter), sliced bananas, natural maple syrup, raw honey, yogurt, chocolate chips
  1. In a high-speed blender, blend all ingredients until completely combined and slightly frothy, scraping the sides as needed.
  2. Heat a non-stick skillet over medium heat and lightly grease. Once hot, drop ¼ cup amounts of the batter onto the pan.**
  3. Once bubbly, carefully flip the pancake over and cook for about 45 more seconds, or until firm.
  4. Keep cooked pancakes in warm oven until ready to serve.
  5. Serve immediately with optional toppings. Leftovers will last in refrigerator for a few days or in the freezer for up to a month.
*These pancakes are dairy-free and can be made nut-free as well by using coconut milk.
**The smaller your pancakes are, the easier they will be to flip.
Recipe by The Local Sprout at