These Gluten Free Gingerbread Blender Pancakes are thick, fluffy and filled with all the festive gingerbread flavor. Just throw a handful of simple, wholesome ingredients into a blender and you will have the perfect Christmas morning breakfast! These pancakes are naturally gluten free by using oats and sweetened with ripe bananas and a touch of molasses.
If you’ve been following me on Instagram for a while, you already know I’m a blender pancake fiend. Once I discovered that you can make super simple, healthy pancakes in the blender…I pretty much made it my life’s mission to try every flavor variety.
And last year, when Christmas rolled around, a gingerbread blender pancake recipe was just a no-brainer. This year, I recreated them so I could finally get a blog post up for ya! I even doubled the amount of gingerbread spices in the batter this year, so they are extra flavorful and delicious.
Whether you’re seeing this months or days before Christmas, you will not regret adding these gluten free gingerbread blender pancakes to your breakfast routine. They’re easy and healthy enough for a weekday breakfast but also special enough to serve on Christmas morning! I’m usually a savory breakfast girly (like this Meal Prep Chipotle Egg Bake) but I make an exception for these blender pancakes hehe.
Why You’ll Love these Gluten Free Gingerbread Blender Pancakes
- These Gluten Free Gingerbread Blender Pancakes are the perfect, festive breakfast for Christmas morning!
- These pancakes are made with simple, healthy ingredients like oatmeal, banana, eggs and milk.
- They are so thick, fluffy and delicious.
- Making pancakes in the blender is the quickest and easiest method!
- They are gluten free and dairy free friendly, with a few swaps to make them higher in protein if you’d like.
- These Gluten Free Gingerbread Blender Pancakes are made using molasses and a homemade gingerbread spice mix for the ultimate gingerbread flavor.
- These pancakes keep well in the fridge (and even the freezer) for meal prep breakfast.
What You Need to Make Gluten Free Gingerbread Blender Pancakes
- Old Fashioned Oats: These are pretty much oatmeal pancakes! When blended, the oats turn into oat flour making these gingerbread pancakes naturally gluten free. For extra protein, I like using Bob’s Red Mill Protein Oats, but normal old fashioned oats are totally fine too.
- Bananas: 2 overripe, spotty bananas. The batter will vary slightly in consistency and sweetness depending on how large and ripe your bananas are. Feel free to adjust the milk or molasses accordingly.
- Eggs: 2 eggs will help make these gingerbread pancakes super fluffy.
- Collagen: Unflavored collagen peptides are an optional ingredient if you want to add more protein to the pancakes and make them more blood sugar balancing. It works totally fine without it though!
- Molasses: For that true gingerbread flare, these are sweetened lightly with molasses. You don’t need much because the pancakes get a lot of sweetness from the overripe bananas. To make these refined sugar free, you can substitute maple syrup however the gingerbread flavor will be affected.
- Gingerbread Spice Mix: Either homemade or store-bought! A lovely mix of ground cinnamon, ginger, allspice, cloves and nutmeg.
- Baking Powder: Baking powder also helps make these gingerbread pancakes so fluffy!
- Salt: Just a pinch, because salt belongs in sweets too.
How To Make Gluten Free Gingerbread Blender Pancakes
One of the main reasons I love blender pancakes so much is that they couldn’t be any easier. You literally throw all of the ingredients into a high speed blender and you’re pretty much done! These Gluten Free Gingerbread Blender Pancakes are perfect for even the laziest of chefs 😉
Mix Together the Gingerbread Spice Mix:
If you’re making a homemade gingerbread spice mix, mix together the ground cinnamon, ginger, allspice, nutmeg and cloves in a small bowl. Then, measure out 1 tbsp to be used in this pancake recipe. You can transfer the remaining gingerbread spice mix to an airtight container such as a Mason jar, or even a ziplock baggie. Use this up in other recipes like gingerbread cookies or just save it for when you inevitably make these pancakes again hehe. Obviously, if you’re using a store-bought gingerbread spice mix, you can skip this step and just move right into blending the pancake batter.
Blend the Gingerbread Pancake Ingredients:
Next, add all of the gingerbread pancake ingredients to a high speed blender. I strongly recommend using something like a Vitamix here, as you want to make sure it’s capable of grinding the oats really fine so you don’t have a super gritty pancake batter. Blend on high speed, using a tamper stick if you have it, for several minutes or until the batter is smooth. Use your judgement to determine if the pancake batter needs more milk to thin it out. It will just depend on how large and ripe your bananas are!
Cook the Pancakes:
Set aside the gingerbread pancake batter while you bring a large skillet or electric griddle to medium heat. I really love using my electric griddle for this because it fits so much more than a pan! Once the pan is hot, grease it whatever way you’d like – butter is my choice, but you could also use vegan butter or even cooking spray. You’ll notice that the batter has thickened up a bit while it’s sat…that’s normal.
Then, scoop out about 1/4-1/3 cup of batter per pancake. Let the pancakes cook for about 2-3 minutes on each side, or until golden, fluffy and done through. Every pan, stovetop and griddle are a little different, so just use your judgement (or your mouth) to determine when the pancakes are done.
Plate, Top & Enjoy:
Finally, plate your delicious gluten free gingerbread blender pancakes and top them as you please! For ultimate vibes, I go for a little pat of butter, a drizzle of maple syrup and a sprinkle of powdered sugar. These babies are thickkk and fluffy, just the way I like them!
Are There Any Substitutes for the Bananas?
I get this question a lot! The bananas are a key ingredient in these gluten free gingerbread blender pancakes. They provide some natural sweetness and body to the pancakes. With that said, I would avoid substituting them with something else unless you really have to (ex: have an allergy). But, I have made some other blender pancake recipes using unsweetened applesauce. This works well because it’s similar in sweetness to overripe bananas. And I think the apple and ginger flavors together could be kind of a vibe!
So, I would recommend trying 1 cup of unsweetened applesauce. The batter may end up being a little thinner and as a result, the pancakes will be slightly less fluffy…but still delicious 🙂 Let me know if you try it and have success!
How Should I Store Leftovers?
This recipe only yields 9 large pancakes, so you shouldn’t have much trouble going through them all (speaking from experience). However, if you do have leftover gingerbread pancakes, you should let them cool fully before storing in an airtight container in the fridge.
If you want to freeze leftover gingerbread pancakes, allow them to cool completely and then place them on a wire rack, plate or baking sheet and transfer to the freezer. Once they’ve been in there for an hour or more, you can remove them from the wire rack and transfer them to a freezer-safe bag (I love using Stasher bags).
Then, when you’re ready to eat, you can pop them in the toaster or the microwave. If you have a defrost setting on your toaster, use that! Since these are quite thick, you may have to toast them two times.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Gluten Free Blender Pancake Recipes?
- Eggnog Blender Pancakes
- Lemon Blueberry Blender Pancakes
- Carrot Cake Blender Pancakes
- Strawberry Banana Blender Pancakes
- Apple Cinnamon Blender Pancakes
Gluten Free Gingerbread Blender Pancakes
Equipment
- high speed blender
- spatula
- large pan or electric griddle
Ingredients
For the Pancakes:
- 1.5 cups gluten free old fashioned oats *
- ½ cup milk of choice (dairy or non-dairy)
- 2 spotty bananas **
- 2 large eggs
- 3 scoops unflavored collagen peptides (optional)
- 1 tbsp molasses
- 1 tbsp gingerbread spice mix (see recipe below or use store-bought)
- 2 tsp baking powder
- pinch of kosher salt
For the Gingerbread Spice Mix (you will not use all of this):
- 3 tbsp ground cinnamon
- 3 tbsp ground ginger
- ½ tbsp ground allspice
- ½ tbsp ground cloves
- ¾ tsp ground nutmeg
For Topping (optional):
- maple syrup
- powdered sugar
- butter
Instructions
- First, mix together all of the spices listed under the "Gingerbread Spice Mix." You will only need 1 tbsp of this for the recipe, and you can store the rest in an airtight container or bag to be used in other recipes.
- Then, add all of the pancake ingredients to a high speed blender. Blend on high speed, using the tamper stick if you have one, for several minutes until the batter is smooth. If it seems to thick, add a bit more milk and blend again.
- Let the batter sit as you preheat your pan or electric griddle to medium heat. Once hot, grease your pan with cooking spray, butter or vegan butter. Then scoop out about 1/4 cup of batter per pancake. Let cook for 2-3 minutes on each side, or until golden, fluffy and done through.
- Plate and top with more butter, powdered sugar and maple syrup if desired. Enjoy!
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.