Easy Blender Pancakes make a deliciously filling breakfast, brunch or healthy treat. A protein pancake batter with optional extra fruit, the possibilities to make them your way are endless. Optional dairy free.
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Disclaimer : I was gifted a PROMiXX MiiXR X7 Performance Blender (AD) to create recipes for the PROMiXX 28 Days of Colour Campaign. However, I received no other payment towards the development of the recipe or towards publication. All content and views expressed are entirely my own, including the recipes shared.
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Why make Blender Pancakes?
I’m so excited to share my recipe for Blender Pancakes. Not only are they super-easy, but they are also super-healthy and super-delicious. But what are blender pancakes? And what makes them so awesome?
Well… If you love pancakes, but can’t be bothered with the hassle of making them, these babies are a dream… The batter is (as the name suggests) made entirely in a blender. No extra bowls, no pre-mashing or grinding ingredients… Just a blender, a pancake pan and a spatula! Oh… and a big plate to pile them high and scoff 🤭.
Even better, because the blender does all the hard work, they are super-versatile too. All sorts of things can be added, knowing that the blender will make light work in creating perfectly smooth pancake batter. Read on to find out how to make these pancakes YOUR blender pancakes.
Blender pancakes that are also ‘Protein Pancakes’
Not only are these blender pancakes easy to make, but they are packed with protein and other incredible nutrients.
The good stuff
- Eggs – Are one of the best food sources for natural protein. One UK large egg (weighing about 68g) contains no less than 7.5g of protein. But they are also rich in Vitamins D, A, B2, B12, Folate and Iodine.
- Oats – The carb base for these pancakes is also super-healthy. Oats are not only Low-GI, but offer nearly 17g protein per 100g weight, along with plenty of fibre, phosphorus, manganese, magnesium, zinc, iron and thiamine.
- Milk – If you are able to eat dairy, then using cow’s milk will provide an additional protein hit alongside lots of calcium, Vitamin B12, Vitamins A and D, potassium, phosphorus and riboflavin. And that’s just for starters. Dairy free milk however, varies from base to base… Soy milk offers the best protein hit. Oat milk, hemp milk and nut milks come next.
- Banana – What bananas lack in protein is more than made up with other essential minerals and vitamins. Most people know they are super-rich in potassium and vitamin C, but they also offer fibre, magnesium, manganese and Vitamin B6.
Actually, there’s nothing nasty in these blender pancakes. Just good, wholesome, natural ingredients, making them a perfect nutritional plate.
What blender did I use for making Blender Pancakes?
Having a decent blender in the kitchen is (in my humble opinion) a must for any household. Recently however, my trusty blender-grinder broke and left a serious dilemma on replacement. Finding something robust, yet flexible for my needs was trickier than expected. I regularly grind oats and psyllium husks for baking gluten free wholemeal bread, nuts for Homemade Chocolate-Hazelnut Spread and chickpeas with additions for hummus. After some research I got a replacement, but soon found that while it was great for large quantities, it fell short on its ability to manage a sensible sized smoothie for one, or a quick powdering of freeze dried fruit for bakes like Strawberry Cookies.
In comes the PROMiXX MiiXR X7 (pronounced ‘mixer ex seven’). The world’s only performance nutrition blender. It’s powerful enough to blend pretty much anything and it is most definitely a thing of beauty. Okay… aesthetics aren’t necessarily important to everyone, but in my kitchen they count.
Heads-up… I was lucky enough to be gifted the MiiXR X7, for the PROMiXX 28 Days of Colour Campaign, but its timely arrival couldn’t have been better. It’s now being put through its paces to see whether it lives up to its claims… Whether smoothies, nut butters, blender pancakes, ice creams or Pesto, this blender needs to earn its place in my kitchen.
So, what does the PROMiXX X7 offer that makes it stand out?
PROMiXX MiiXR X7 features
- Uses cool-flow motor technology to blend without heating.
- Being a performance nutrition blender, it comes with TWO different blades…
- a) A multi-functional, seriously robust chopping blade that can blend and grind anything from fruit and veg, through to coffee beans, ice and nuts.
- b) An ‘X-Blade’ designed specifically for blending powder and liquid only… If you’re wanting a perfect protein shake, this is your gadget.
- Comes with super-sexy multi-functional bottles that are perfect for use blending in the kitchen, but can also be capped and taken wherever you’re heading.
- Comes with medium and larger cups, perfect for mid-size blending as well as individual smoothies and protein shakes.
Adding a Fruity Twist to Blender Pancakes
Apart from the ability to grind oats straight into the mix, the beauty of blender pancakes is the flexibility to blend in fruit as well. The MiiXR X7 made light work of both the banana and oats in the base mix (and genuinely, to a smoother consistency than my old Nutribullet). But it also pulped extra added fruit into oblivion too.
Blending sussed, these protein pancakes have been made with a fruity twist direct to the pancake batter. The fruit is balanced to ensure the pancake batter maintains a light, fluffy structure, but gives a yummy lightly-fruity back-hit to intrigue the taste buds. So far, I’ve tried mango, cherry and blueberry… And all are divine. But surely, the only limit is creativity!
Tip : When adding fruit to the batter at blending stage, take account of the natural juice levels which may impact the liquidity of the batter… Drop the milk quantity initially and then add extra little by little, stirring in after blending to achieve the desired consistency.
Want them extra-fruity?
To make the pancakes extra fruity, you can also mix in some additional unblended chunks of fruit to the pancake batter just before it hits the pan… Little bites of fruit take the pancakes to an altogether higher level. Biting into unexpected juicy whole blueberries is utterly delicious.
Being aware however that not everyone will want to add any extra fruit to their pancake batter, the recipes given below include an alternative banana-fruit only version for those that prefer something a little plainer.
I can’t eat Oats… Can I use an alternative flour for Protein Pancakes?
Some people with Coeliac Disease are unable to eat oats due to the protein Avenin they contain. Avenin is similar to gluten, but only affects a small percentage of Coeliac patients. But regardless of intolerance, for Coeliacs it remains hugely important that oats eaten are certified gluten free. This ensures they are not cross-contaminated by methods of growing or milling.
I am also aware that in some parts of the world (including Australia), the availability of ‘gluten free’ oats is pretty much zero. So, can these blender pancakes be made with an alternative?
The good news is that yes! They can. Subbing the flour with an alternative, whether a familiar gluten free flour blend, or a straight alternative such as Buckwheat or almond flour is fine. Just note that different gluten free flours have different absorbency levels… Thus, the batter may need a slight ‘correction’. Simply add the flour (or a mix of flours) as per recipe and adjust the consistency with a drop of extra milk or flour if needed. That’s the beauty of blender pancakes… If you need to, just tweak and re-blitz!
Of course, to ensure the pancakes remain protein pancakes, the type of flour you add matters. Not all flours are ‘protein flours’. For a quick check on what might count as a protein-rich flour, head over to my Gluten Free Flours and Flour Blending page, where you will find a helpful list.
Adjusting the consistency of the batter for the perfect blender pancake… YOUR way.
As well as adding a little extra milk or flour to compensate when adding fruit or using different flour blends, my recipe for blender pancakes is also super-flexible to being ‘watered down’ for larger, slightly thinner pancakes.
Once the blender has finished whipping up the base batter, just add extra milk little by little, stirring well until the consistency is reached for the desired pancake. It may help to do a mini-pancake test, by dropping a little into the pan at various stages to check both ‘flow’ and ‘spread’. The batter for the pancakes featured had a lava-type consistency which spread to about 3½ inches (9 cm) diameter and remained the thickness of fluffy American-style pancakes. But it has also been tested as a runnier version that spread more thinly (although not as fine as a Crêpe).
Do I need to add sugar to these pancakes?
Absolutely not! These blender pancakes take on the natural sweetness of the banana (and any other added fruit) making them perfectly (but not over) sweet. But be sure to use ripe, soft bananas for this recipe, both for sweetness and pancake consistency.
What’s the best way to fry Blender Pancakes?
The success of these protein pancakes not only rests on the ingredients blended, but on the way they are cooked. So, here’s my top tips…
Preparing the pan
- Get the pan nice and hot before adding any oil.
- Use a good, flat-bottomed non-stick pancake pan, that distributes the heat evenly.
- Choose your oil carefully – I use a smear of extra virgin coconut oil because it does not affect the flavour of the pancake negatively. It also has a lower smoke point, so works well at a slightly lower cooking temperature to avoid burning.
- Don’t use too much oil. When you think the pan is hot enough, smear a small amount of oil on the surface using a thickly folded sheet of kitchen paper. Be extra-careful not to burn your fingers. If you can see runny oil, there’s too much in the pan. Pancakes like a hint of oiliness in an otherwise dry, non-stick pan.
- When the pan has got good and hot, you may then need to turn down the heat for cooking. Adjust occasionally as you go if you feel the pan has cooled or heated too much… Because the pancakes are quite thick, they need an opportunity to cook through without risk of burning. A moderate pan is better for this.
Cooking the pancakes
- Do a ‘test’ pancake… A first ‘extra-small’ pancake is an opportunity to test the batter for flow and spread and to make sure the pan is at the right temperature.
- Cook each pancake on the first side for about a minute or so… When the edges are looking dryer and a silicone spatula can be pushed under the base easily, it’s time to flip it over. If you are a confident pan-flipper then go ahead… For the rest of us, gently but quickly flip using the spatula to turn. If any of the batter spreads, immediately push it into the circle before it sets.
- Once both sides have cooked for a minute or so, cook each again for an extra 10 to 20 seconds, to allow the middle to cook through and the edges to crisp slightly.
- The pancake will continue to cook briefly after removing from the heat… So, gently transfer to an oven-proof plate where you can stack them and keep covered with a clean tea-towel.
Keeping pancakes warm and re-heating if they’ve gone cold
Making pancakes can take a while. If your pan is big enough and you have the confidence, you may be able to cook 2 to 3 at once. I don’t!
So, to keep them warm, cover with a clean tea-towel while cooking and stacking. Once all the pancakes are done, transfer the plate (still covered) to a low oven (110 C/225 F/Gas ¼) until ready to eat.
For left-over pancakes that have gone cold, simply cover with a plate, clean tea towel or a little clingfilm and zap in the microwave on medium to high for 20 to 60 seconds (depending on how many are being re-heated).
Can I freeze Blender Pancakes?
Yes. Absolutely. After the pancakes have cooled completely, layer with small squares of baking paper to prevent them sticking together and transfer to a freezer bag or freezer-safe airtight container. Pop them to freeze for up to 3 months.
How to serve Protein Pancakes
So that’s my low-down on making these delicious protein-filled Blender Pancakes. Perfect for breakfast, a healthy snack and of course… for Pancake Day.
It’s up to you whether you choose to top your stack with extra fruit… Or to drizzle with chocolate sauce, salted caramel sauce, fruit coulis, Maple syrup or anything else. At GFHQ, they are also enjoyed with a deliciously thick layer of cream cheese, which pairs perfectly with the fruit.
Ready to make Blender Pancakes?
Below you’ll find a couple of recipes for Blender Pancakes… With fruit and without fruit. If you’re ready to go, simply grab the blender and get flipping. Be sure to let me know how you get on, rate the recipe and if you post any pics on social media, tag me in and use the hashtag #glutenfreealchemist.
For other tasty pancake recipes, head over to the dedicated Gluten Free Batter Page. For everything else, grab a cuppa and spend some time clicking through our lovely Gluten Free Recipe Index.
Enjoy
Perfect Fruity Blender Pancakes (Protein Pancakes)
Key equipment
- high-powered blender
- non-stick griddle/pancake pan or flat-bottomed skillet
- absorbent kitchen paper
- flat silicone spatula
- clean tea towel
Ingredients
Blender Pancake Batter
- 110 g oats gluten free if necessary
- pinch sea salt
- 2 tsp baking powder gluten free if necessary
- 1 medium banana very ripe
- 1 tsp vanilla extract
- 2 large eggs (UK large – 63 to 73 g weight in shell)
- 120 ml/g milk dairy free if necessary
- 90 g fresh or frozen mango or cherries or combination/other fruit – defrosted if frozen – See NOTES
To cook the pancakes
- 1½ tsp extra virgin coconut oil approx amount (or alternative)
To Serve
- additional fruit of choice
- chocolate or salted caramel sauce or maple syrup
Instructions
Pancake Batter
- Weigh all the pancake ingredients into the blender cup (use a larger cup).
- Attach the blending/grinding blade to the cup/machine.
- Blend according to the blender instructions until smooth. If any of the ingredients get caught on the sides, stop part-way through blending and give the sealed cup a shake, before re-blending.
- Leave to stand for 5 to 10 minutes while preparing the pancake pan.
To cook the pancakes
- Set the pancake frying pan over a medium heat and allow to become nice and hot before adding any oil.
- Once hot, turn the heat down slightly and carefully smear a tiny amount of oil onto the area of the pan that will cook the pancakes. The pancake batter will spread about 9 cm (3½ inches) in diameter. (Use a thickly folded sheet of kitchen paper to smear on the oil. Be extra-careful not to burn your fingers. If you can see runny oil, there’s too much in the pan).
- Pour a little pancake batter into the pan. (It helps to do a ‘test’ pancake… to check the batter for flow and spread and to make sure the pan is at the right temperature). The batter for the pancakes shown had a flowing lava-type consistency. Adjust the batter consistency if necessary – see NOTES. Adjust the heat as necessary.
- For each pancake, cook the first side for about a minute before flipping over with the spatula. – When the edges are looking dryer, a few bubbles start to form and a silicone spatula can be pushed under the base easily, it’s time to flip.
- Once flipped, cook the second side for about a minute. If any of the batter spreads on flipping, immediately push it into the circle before it sets.
- Once both sides have cooked to golden, flip back again and cook each side for an additional 10 to 20 seconds or so, to allow the middle to cook through and the edges to crisp slightly.
- Transfer to an oven-proof plate (stack them) and keep covered with a clean tea towel while you cook the rest. The pancake will continue to cook briefly after removing from the heat.
- To heat the pancakes through before serving, set the oven at a low temperature (110C/225 F/Gas ¼) and place the pancake stack (still covered) in the oven until ready to serve.
To serve
- Dress the pancakes as either individual portions or a large stack with fresh fruit and chosen sauce (optional) and serve.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Perfect Blender Pancakes (Protein Pancakes) – without additional fruit
Key equipment
- high-powered blender
- non-stick griddle/pancake pan or flat-bottomed skillet
- absorbent kitchen paper
- flat silicone spatula
- clean tea towel
Ingredients
Blender Pancake Batter
- 110 g oats gluten free if necessary
- pinch sea salt
- 2 tsp baking powder gluten free if necessary
- 1 medium banana very ripe
- 1 tsp vanilla extract
- 2 large eggs (UK large – 63 to 73 g weight in shell)
- 140 ml/g milk dairy free if necessary
To cook the pancakes
- 1½ tsp extra virgin coconut oil approx amount (or alternative)
To Serve
- fruit of choice
- chocolate or salted caramel sauce or maple syrup or cream cheese!
Instructions
Pancake Batter
- Weigh all the pancake ingredients into the blender cup (use a larger cup).
- Attach the blending/grinding blade to the cup/machine.
- Blend according to the blender instructions until smooth. If any of the ingredients get caught on the sides, stop part-way through blending and give the sealed cup a shake, before re-blending.
- Leave to stand for 5 to 10 minutes while preparing the pancake pan.
To cook the pancakes
- Set the pancake frying pan over a medium heat and allow to become nice and hot before adding any oil.
- Once hot, turn the heat down slightly and carefully smear a tiny amount of oil onto the area of the pan that will cook the pancakes. The pancake batter will spread about 9 cm (3½ inches) in diameter. (Use a thickly folded sheet of kitchen paper to smear on the oil. Be extra-careful not to burn your fingers. If you can see runny oil, there’s too much in the pan).
- Pour a little pancake batter into the pan. (It helps to do a ‘test’ pancake… to check the batter for flow and spread and to make sure the pan is at the right temperature). The batter for the pancakes shown had a flowing lava-type consistency. Adjust the batter consistency if necessary – see NOTES. Adjust the heat as necessary.
- For each pancake, cook the first side for about a minute before flipping over with the spatula. – When the edges are looking dryer, a few bubbles start to form and a silicone spatula can be pushed under the base easily, it’s time to flip.
- Once flipped, cook the second side for about a minute. If any of the batter spreads on flipping, immediately push it into the circle before it sets.
- Once both sides have cooked to golden, flip back again and cook each side for an additional 10 to 20 seconds or so, to allow the middle to cook through and the edges to crisp slightly.
- Transfer to an oven-proof plate (stack them) and keep covered with a clean tea towel while you cook the rest. The pancake will continue to cook briefly after removing from the heat.
- To heat the pancakes through before serving, set the oven at a low temperature (110C/225 F/Gas ¼) and place the pancake stack (still covered) in the oven until ready to serve.
To serve
- Dress the pancakes as either individual portions or a large stack with fresh fruit and chosen sauce (optional) and serve. Also work well with cream cheese.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Blender Pancakes shared with
- Fiesta Friday #366 with Angie
- Full Plate Thursday #522 with Miz Helen’s Country Cottage
- What’s for Dinner #300 with The Lazy Gastronome
- Sundays on Silverado #26 with The House on Silverado
I love hacks like this to make recipe prep as quick and painless as possible – this is my kinda recipe!
Thanks Rebecca. It’s converted me… The blender made such light work of pancake making xx
A little late, but – Thanks for sharing at last week’s What’s for Dinner party! Hope to see you this week too! Enjoy your day.
Thank you Helen. And thanks for hosting (as always) xx
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
Thank you Marilyn. You’re welcome xx
Wow. Now that is a proper stack of pancakes! Love them drizzled in all that chocolate sauce!
Thanks Cat…. Absolutely! Always a proper stack. And with chocolate sauce, it’s heaven x
What a fab way to make pancakes! Millie loves the idea of serving them stacked drowned in chocolate sauce and buried under a pile of fruit! #CookBlogShare
Thanks Midge. Millie’s a girl after my own heart. What’s not to love about a huge stack drowning in Chocolate sauce? 😂
Using the blender is a great call, so easy when it’s all in one. Delicious pancakes and oh those toppings!
Thanks Janice. Using a blender is a bit if a game changer x
This is an epic stack! We love pancakes, especially blender pancakes, and make them at least twice a week lately. We make them similar but I haven’t tried adding in extra fruit, aside from blueberries but they aren’t blended, and look forward to trying these!
Thank you Sarah. They are so easy aren’t they? Definitely try adding some fruit into the mix. It’s a nice twist x
What a great idea! I have never made blender pancakes before. Will definitely give them a try this week. Thanks for linking up today
Thank you Deborah. You’re welcome.
Using a blender is a bit of a game-changer! So easy.
Thanks for hosting x
I think blender pancakes are a brilliant idea. The main reason I don’t make pancakes more often is because of the mess. These look delicious.
Thank you Debbie. These definitely cut down on mess and washing up. Super-easy and super-delicious x
What a great recipe, I love the addition of banana and mango in these, I’ve never thought to add them to the batter, now clever.
Thank you Lesley. It was great fun adding different fruits to see the impact on colour and flavour. xx
Can I use oat flour? I don’t own a high powered blender, just a regular one. Would I use the same measurements, if so? Thanks!
Hi Arlene
Yes of course you can. Same measurements. Everything else the same… Just use a whisk (hand or electric). If you want to add fruit to the batter, just mash it first. Or add a little as small fruit chunks to the batter just before you cook.
xxx