Saturday Mix | Gluten Free Banana Pancakes {In a Blender}

May 14, 2016

Gluten Free Banana Pancakes {In a Blender} // by Faring Well

Happy weekend! It feels like I was just here telling you about Scott’s birthday last week, but somehow an entire work week has passed? I blinked and it was the weekend again, but I think I’m okay with that. Although this week was pretty wonderful, nothing like the harsh grind that usually makes the week fly by. I was able to meet up with the super sweet and inspiring Jeanette from @shutthekaleup, and it was just the best getting to connect and form a new friendship. This blogging/Instagram world is a big dose of “blessing” every day. I also got a wee bit more official and finally set up business banking accounts for FW and am working on becoming an LLC (big kid stuff). And am finalizing a new blog design and logo to hopefully be put into place here soon-ish (*crossing fingers and toes*). I’ve also started setting alarms on my phone to ring throughout the day telling me to go for a bike ride around the block, and am noticing myself much cheerier throughout the work day. Lots of little wins and exciting bits, I’d give this week a hug – it was good to me.

How was your week? Are you ready for some weekend time? If it involves these pancakes I bet the answer is yes ;). Scott and I are crazy about this new discovery I made the other week, trying to nail a gluten free pancake while making the batter in a blender. It only took maybe two tries before I was doing a little happy dance around our kitchen and blending these babies up a few days in a row. They are sweet, a little fluffy, with crispy edges and full of good-for-you ingredients. Using oats, almond meal, and banana, a plate of these cakes will keep you full and energized all morning! Healthy fats and protein make these a weekday breakfast contender to me. And the simplicity of a quick blend and drop on the skillet makes them even more attractive. I originally made them on my show the other week, and we tested them in a waffle maker during the episode for kicks – and it was the best gosh darn waffle of my life. So if you’re not a pancake person, or are like me and just really love waffles – whip out that iron and just give it a good spray with a little coconut oil before pouring in the batter, and enjoy! Now onto some links that caught my eye this week.

If you haven’t been able to tell from my snaps recently, I’m kind of over the moon obsessed with the plain version of Kite Hill’s almond milk yogurt. A small amount of quality ingredients make this the best tasting dairy free yogurt I’ve ever had, and the perfect addition to my morning smoothie. {Snapchat: faringwell}

If I could have a few of my favorite bloggers cook for me this weekend, I would choose Sophie’s mango spring rolls, Sara’s maple pecan crunch ice cream, and Fanny’s coconut strawberry baked oatmeal.

I love thinking of creative ways to make things at home, and thought this article on BuzzFeed about 15 Random Things That Make Adorable Stamps was super fun.

More DIY love from HWTF with these super cute beaded bracelets they sell as a kit.

Thanks to Sophie I discovered this stellar lady’s blog and am totally taken with her words. This article especially.

I am so excited for Virpi from Vanelja, and her recipe developing partner Tulia, to be releasing their first printed cookbook here in the US next week! 80 vegan ice creams people – and they are freaking incredible. I’m so excited to share one of my favorite recipes on the blog next week, and if you preorder now you get an extra e-book with 30 bonus summer party recipes! WIN WIN.

I woke up this morning singing “Sell Out” by Reel Big Fish and craving Gushers hardcore. How old am I again?

Makes 2 servings.

1/2 cup rolled oats
1/2 cup almond flour
1/2 teaspoon baking powder
a good pinch of sea salt
1 medium banana, ripe (about 2/3 cups mashed)
2/3 cup plain almond milk

Place all of the ingredients in a blender and puree until smooth. Heat a skillet over medium low heat. When heated, drop a quarter teaspoon of coconut oil in the pan, followed by 1/4 cup of pancake batter. Cook for 3 to 4 minutes before flipping (these take a bit longer than traditional pancakes to cook) and an additional 3 to 4 minutes on the other side too. Complete with the rest of the batter, adding a pinch of coconut oil to the pan between pancakes. Keep warm under a towel on a plate until ready to serve.

We enjoy ours with a little drizzle of maple syrup and fresh berries. Coconut ribbons are always welcome too. But dress yours up as you’d like! A slather of nut butter and a dollop of coconut whipped cream would be amazing.


Gluten Free Banana Pancakes {In a Blender} // by Faring Well


  • Reply valentina | sweet kabocha May 14, 2016 at 5:53 am

    Ok, I’m not a pancake enthusiast, but I really need to try these.
    Btw, I’m looking forward to buy Vanilla’s cookbook too :D

    • Reply Faring Well May 17, 2016 at 11:56 am

      Sheesh thank you Valentina! Such a compliment. And seriously, her book is incredible! <3

  • Reply Sarah | Well and Full May 14, 2016 at 6:27 am

    Oooh so these are the gluten-free pancakes I saw on nom!! I still can’t get over how simple and easy this recipe is, but it looks like it yields such a perfect pancake! :) Also, kite hill almond milk yogurt – THE BEST. I personally like the strawberry kind, but it’s definitely one of the best vegan yogurts on the market ;)

    • Reply Faring Well May 17, 2016 at 11:57 am

      Aw thank you Sarah! I was kind of surprised too, but I now won’t make them any other way! And OMG Kite Hill. I just had Whole Foods special order me an entire crate, I’m obsessed! xoxo

  • Reply Maya | Spice + Sprout May 14, 2016 at 8:09 am

    I LOVE that you set alarms on your phone to go for bike rides, I totally get it! Sometimes you just need that little reminder. These pancakes look so good! :):)

    • Reply Faring Well May 17, 2016 at 11:57 am

      Hehe right! It has been my best “day planning” decision yet ;) DO IT!

  • Reply jaime // the briny May 14, 2016 at 5:16 pm

    exciting developments on the horizon! wishing you all the best.

    i loooove how simple these pancakes are–i can’t wait to waffle-ize them. i have yet to make a successful batch of waffles in my scarcely used iron, so i’ve shied away from most GF waffle recipes. this one, however, looks awesome. cheers!

    • Reply Faring Well May 17, 2016 at 11:58 am

      Aw thank you Jaime! So glad this recipe is speaking to you and hope you get to whip up a batch soon! Appreciate you’re compliments and comment here <3 happy week!

  • Reply Sophie | The Green Life May 15, 2016 at 10:38 am

    I made these pancakes this morning! So easy and delicious. Love it! :) Thanks Jessie, I’m super happy you liked my spring rolls! And isn’t that new blog just beautiful? I’m glad you like it too! Have a lovely Sunday, lady. xo

    • Reply Faring Well May 17, 2016 at 11:59 am

      No way! Sophie! That made my week. I’m so glad you made and loved them. YAY. You are the coolest, and I am also so grateful you introduced me to this the blog – her words are speaking to me heavy. Hope you are having a gorgeous week friend!

  • Reply Amy | The Whole Food Rainbow May 16, 2016 at 3:43 pm

    Hey! I love these easy pancakes, blending the banana in. I’ve been doing that (why haven’t I? Setting alarms to make sure I do things. I need to do it for fun things though! Good luck with your ventures!! :)

    • Reply Faring Well May 17, 2016 at 12:00 pm

      Thank you Amy! And yes, I’ve learned setting alarms for fun things is just as important for not-so-fun tasks. Such a more balanced day! <3

  • Reply Molly May 16, 2016 at 7:16 pm

    Setting alarms to go on bike rides – genius! That sounds like my kind of work day!

  • Reply Gena May 17, 2016 at 8:53 pm

    Jessie, I always sort of assumed that the banana blender pancake thing wouldn’t be possible without eggs as a binder. You just proved me wrong in the most wonderful of ways! Can’t wait to try these. Thanks for an awesome recipe :-)

  • Reply Sasha Swerdloff May 17, 2016 at 10:55 pm

    Sorry I’ve been MIA in the comment department. How exciting about the new site design and logo. I’ve been thinking about upgrading my site too, but haven’t taken the leap. Good for you. And an LLC? Wowie! I love the idea of setting a timer throughout the day to force me to get up and move. I often get stuck behind the computer or the stove and before I know it, it’s bed time. No good. It was so fun to see you make these pancakes on Nom and I look forward to tuning in again soon.

    XO Sasha

  • Reply KJ | Omnomherbivore May 21, 2016 at 11:46 pm

    ooo!!! Exciting news on the business front! I figured when I saw your snap of your husbands font/logo sketches you were up to revamping or something. Super happy for you :) I need to do alarms like that on my phone because there are days I overlook lunch until like 2:30!!

  • Reply Kate May 22, 2016 at 5:59 pm

    In Australia oats in any form are not allowed to be classified as gluten-free even if they are uncontaminated. We have uncontaminated oats, which means it hasn’t come in contact with wheat or barley etc but it’s law you cannot label them “gluten free” as they still do contain a certain small level of gluten which 1/5 coeliacs cannot have. As I am one of those 1/5 (sad face) I will have to find a replacement for the oats to put in these pancakes as I cannot wait to try them! They look and sound so darn delicious!!!


  • Reply Meggy | The Uprooted Beet May 24, 2016 at 5:55 pm

    This looks like the simplest, most delicious pancake recipe ever. Definitely going to try this tomorrow morning!

  • Reply Michelle October 5, 2016 at 1:55 am

    Looks delicious! Do you think I could replace the banana puree with pumpkin for fall-inspired waffles?

    • Reply Faring Well October 5, 2016 at 12:23 pm

      Hi Michelle! Great question – although pumpkin puree isn’t quite as thick as banana, you might still have tasty results. I’ll need to give that idea whirl this fall too. If you try it out let me know!

  • Reply Marissa October 29, 2016 at 2:40 pm

    I just made these this morning and they were absolutely amazing! Not only was it fuss-free, it also tasted soo yummy – texture was spot on! Definitely going to be a pancake recipe I go back to time and time again. Next time I might try it with some gingerbread spice (can you tell I’m excited for christmas already, haha!).

  • Reply Reina January 12, 2017 at 7:14 pm

    Yum! I’m making these tonight! Yes, tonight :D

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