Gluten Free Gingerbread Blender Pancakes
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.
Equipment
- 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
*NOTE: For extra protein, I like to use Bob's Red Mill Protein Oats. However, any old fashioned oats will work. **NOTE: The texture and flavor of the batter will vary slightly depending on the size and ripeness of your bananas. Riper bananas will lead to a thinner and sweeter batter, while underripe bananas will lead to a thicker and less sweet batter. You may need to adjust the amount of milk to get the batter to your desired consistency. These pancakes are quite thick, but you can make them thinner by adding more milk than is called for. For reference, the two bananas that I used weighed about 10oz (including the peel + stem).