Easy 4 Ingredient Blender Pancakes

Mmm... pancakes! Is pancake Sunday a thing at your house? I must admit I never grew up with pancakes. In fact pancakes were a treat I'd only get as a kid on the rare occasion while visiting my grandparents -- they loved the pudgy buttermilk kind... I never even knew pancakes were really all that popular until I met my husband.

I still remember the day when he requested pancakes and I said I've never made a pancake in my life. So he asked for Aunt Jemima's pancakes -- his then favorite mix -- and I just stared at him in confusion because I had no idea who Aunt Jemima was... Yep, that was the extent of my pancake-deprived life :)

These days I enjoy pancakes as an occasional cozy treat. Especially in the fall, when the weather gets moody and I yearn for something warm and cozy... The delicious smell of pancakes cooking away alone brings about that sense of warmth, filling the house with the most amazing aromas... And I love it!

That said, I'm really getting more and more minimalist with my baking lately... And while I know there are endless amazing recipes and boxed mixes out there for delicious pancakes made a thousand different ways, when it comes to making them myself I've just been going for bare basics. No gluten, dairy, eggs, and refined sugars {naturally}, but also no oils, thousand flours, etc.

I've managed to reduce my pancake making to essentially 4 simple ingredients {with a few optional throw-ins I always have on hand} without compromising taste or texture. If you've ever tried making up your own gluten-free and eggless pancakes you likely know that the probability of ending up with pancakes that are gummy on the inside is quite high...

Not these puppies though -- these pancakes are wholesome, nice and fluffy, and hold up well, and are absolutely delicious. It's like some kind of wholefoods wizardry happens in that blender :) I call these my lazy magical pancakes.

I generally fry them without any oil on a non-stick pan. If you choose to not use any oil, I recommend making them smaller so they're much easier to flip quickly. Works a treat. Although of course a bit of oil or non-dairy butter is always a treat too ;)

I shared photos here of various batches -- some cooked with oil {those are the ones that are all patterny... See above}, some cooked without -- the ones that are flatter and smaller {and cuter :) -- See below}... Some made with frozen bananas and some with fresh -- so you get the full spectrum :). Fresh bananas make fluffier pancakes by the way. But frozen come pretty close. I alternate depending on what I have on hand.

The batter in this recipe is a little on the thicker side, but it makes taller and fluffier pancakes -- just spoon out some of the batter onto the pan and you're good to go! If you want them a little thinner, spread the batter out a little with the spoon. For thicker ones, pile it on {within reason, naturally ;) }.

One last thing I'll note is that many eggless pancakes tend to burn if cooked at normal pancake temperature, so the general advice out there is to cook them on very low heat. But these pancakes work just as an ordinary pancake would and require medium high heat to cook properly. So make sure your pan is hot and ready to go before you get started!

I love sprinkling mine with a bit of dairy-free powdered coconut milk for fun -- helps me get over the nostalgia of powdered sugar & makes them look nice and snowy. Win-win.

Easy 4 Ingredient Blender Pancakes

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★★★★★ 4.8 from 6 reviews

• Author: Audrey @ Unconventional Baker
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 12 - 14 small pancakes {or fewer if you make them bigger}
• Category: Pancakes
• Cuisine: Breakfast

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Description

Fluffy gluten-free pancakes you can whip together with only four ingredients. Dairy-free and egg-free.

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Ingredients

• 1 large banana, peeled {fresh or frozen}
• 1 cup non dairy milk {I used unsweetened vanilla almond milk}
• ½ cup creamy almond butter {I used the Costco brand -- my favorite!}
• ½ cup buckwheat flour

Optional ingredients I always love to throw in:

• big dash of salt
• 1 tbsp maple syrup {or agave, coconut nectar, etc.}
• big dash of cinnamon

+ oil for frying if using {see notes above}

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Instructions

1. Place your frying pan on the stove and turn on the burner to medium high and allow the pan to heat up while preparing the batter {use a good non-stick frying pan if not using oil}.
2. Place all ingredients into a blender and blend until smooth.
3. {Place a bit of oil on the pan if using and warm it up, or skip if not using oil}. Spoon out some of the batter onto the pan to form little round cakes {if you want thinner ones, spread it out lightly with a spoon, for thicker pancakes leave the batter piled on}. Allow the pancakes to cook until the edges look golden and bubbles form and disappear creating tiny holes in the pancakes -- when you see that, it's time to flip {should be just a few minutes to get to that point}. You can test by carefully sliding the spatula under a pancake -- if it separates from the pan easily, it's ready to flip. If it seems a little sticky, cook a bit longer. When ready, flip the pancakes carefully using a spatula and fry the other side for another minute or two. Remove from the pan onto a plate and repeat until the batter is finished {oiling the pan in between batches, if using}. {I usually make 3-4 pancakes at a time as I find that's easiest to handle}.
4. Serve warm with maple syrup {or sweetener of choice, jam, fresh fruit, chocolate sauce, powdered coconut milk, or any toppings of your choice}. Enjoy!