Blender Banana Pancakes - Gluten Free and Multigrain

Using gluten-free flours means that you don't have to worry about making pancakes and waffles tough by overbeating the batter.  Blending helps incorporate air into the batter, and gives you a better texture.   In this recipe, the bananas are completely broken up -- if you like moist chunks of banana in your pancakes, you might want to dice an extra banana and sprinkle some chunks on the pancakes after you pour them.


2 large eggs
4 T of light flavored oil
2 medium bananas, very soft and ripe
~ 1  c. milk

2 T sugar
1/2 t salt

Freshly grated nutmeg (optional)
Dash of vanilla extract (optional)
Sprinkle of vanilla powder (optional)


125 grams of 40/60 All Purpose Gluten Free Blend
60 grams of millet flour
65 grams of buckwheat flour
4 t baking powder


Peel the bananas, break them into chunks and place them in a 2 cup measure.  Add enough milk to reach the 2 cup line with all of the banana submerged.  Pour the milk and bananas into a blender.  Add the eggs, oil, and sugar.  Cover and blend until smooth.  Add the sugar, salt, and optional seasonings, and blend again.

You can weigh out all the flours into a single container.  Add about half of the flour to the blender, cover and process.   If there are dry patches stuck to the side of the blender, scrape it down with a rubber spatula and process again.  Blend in the rest of the flour, and then scrape the sides of the container and add the baking soda.  Blend until thoroughly combined - 60 seconds.  (Remember, you can't make these pancakes tough with overblending!)

Cook the pancakes as you normally would. They're ready to turn when bubbles in the center break and the edges are starting to look dry.  If the pancakes get too brown, reduce the griddle temperature so the center cooks before the outside burns.