These caramel banana blender pancakes take only two steps to make, and taste amazing—while being gluten free, refined sugar free and packed with protein.
I’ve gotta be honest with you: as I’m uploading these photos, I’m drooling all over again, this close to asking Zack to make me pancakes for dinner. I’ve long loved banana pancakes, but it wasn’t until I was living in London and I saw my German roommate make banana pancakes that my process changed forever.
Instead of mixing the bananas into the batter, she pressed the sliced bananas into the pancakes as they were frying in the pan. Not only did it look beautiful, but it made the pancakes taste amazing. The whole chunks of banana caramelized against the heat of the pan, adding a bananas foster effect that made breakfast feel like dessert.
I know what you’re thinking—that better not have been what she meant when she said caramel banana pancakes. Caramelized is not caramelized, a fact of which (fear not) I’m well aware. No, no—these are caramel banana pancakes because of the sauce. The perfect, delicious, nutty, rich, gooey sauce that tastes exactly like caramel, but somehow contains only two ingredients and no refined sugar.
Best of all, this recipe could not be easier. You essentially blend all of the ingredients (save for the banana) in a blender, and you’re good to go. No muss, no fuss, nothing standing between you and breakfast. These also freeze really well, so you can pop ’em one by one into a toaster to reheat whenever you’re feeling pancake-y.
Caramel Banana Blender Pancakes (Gluten Free, Refined Sugar Free)
Ingredients
Banana Blender Pancakes
- 4 eggs
- 2 bananas
- 2 tablespoon almond butter
- 2 tablespoon maple syrup
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1.5 cups oat flour
- 2 teaspoon baking powder
- 2 teaspoons of high heat oil of choice (avocado, ghee and coconut all work well)
Caramel Sauce
- 2 tablespoon maple syrup
- 1 tablespoon almond butter
Instructions
Banana Blender Pancakes
- Blend all pancake ingredients except for bananas and high heat oil until smooth. Slice banana and set aside.
- Heat a large frying pan over medium until very warm, then add high heat oil of choice. Let heat until water splatters when you add a drop to the pan, then pour in a small circle of batter. Press in banana slices and let cook until bubbles form.
- Flip and cook for 1 – 2 minutes on the other side, or until golden brown. Repeat until you run out of batter.
Caramel Sauce
- In a small glass or jar, mix together maple syrup and almond butter until smooth. Pour over pancakes to serve.
I blended a banana straight into the batter and made them as waffles! Also didn’t have oat flour so I used almond flour. Perfectly fluffy and delicious. Didn’t even need maple syrup, butter, or the sauce, but I’m sure it’s delicious with them, as well.
Hi Sarah,
Wow! That’s amazing. Glad you enjoyed.
Xo Liz
These were perfectly puffy and delightfully delicious! Instead of eggs, we subbed Bob’s Red Mill Egg Replacer and used over-ripe bananas that we simply threw in the blender with everything else. Even as the batter seemed incredibly thick, it worked seemingly exactly as intended! Thank you, Liz, for delivering us all smiles and happy stomachs!
★★★★★
These were a perfect breakfast. Thanks!!
★★★★★