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–+ servings
A warm, inviting breakfast scene featuring a stack of golden gluten-free pancakes with butter, syrup, fresh blueberries, and banana slices, served with coffee and a folded napkin.

5 Minute Gluten-Free Pancakes

These 5-Minute Gluten-Free Pancakes are light, fluffy, and made with simple, whole-food ingredients. Perfect for busy mornings, they come together in a blender with minimal effort and deliver a satisfying, naturally sweet taste. Great for meal prep and easily customizable!
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Course: Breakfast, Brunch
Cuisine: American, Healthy
Keyword: 5-minute pancakes, blender pancakes, Gluten-free pancakes, oat pancakes, quick breakfast
Prep Time: 3 minutes
Cook Time: 2 minutes
Blender Time: 0 minutes
Total Time: 5 minutes
Servings: 2
Calories: 250kcal
Cost: $3

Equipment

  • 1 Blender For quick batter preparation
  • 1 Non-stick skillet Ensures easy flipping
  • 1 Spatula For flipping pancakes
  • 1 Measuring cups/spoons For accurate ingredient portions

Ingredients

  • 1 cup Gluten-free oats Old-fashioned oats work if not sensitive
  • 2 Large eggs Provides structure & protein
  • 1 Ripe banana The spottier, the sweeter
  • ½ tsp Baking powder Helps with fluffiness
  • ½ tsp Vanilla extract Adds natural sweetness
  • 1 pinch Salt Enhances flavor
  • 2-3 tbsp Almond milk Optional, for adjusting thickness

Instructions

  • Blend the Batter: Use a high-speed blender to mix oats, eggs, banana, baking powder, vanilla, and salt. Blend for 30 seconds until smooth. If the batter is too thick, add almond milk gradually.
  • Heat the Skillet: Preheat a non-stick skillet over medium heat. Lightly grease with cooking spray or butter.
  • Cook the Pancakes: Pour ¼ cup of batter onto the skillet. Cook for 1-2 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
  • Serve & Enjoy: Serve warm with maple syrup, Greek yogurt, or fresh berries. Enjoy immediately!

Notes

  • Banana Substitute: Swap with ½ cup applesauce or ¼ cup pumpkin puree + 1 tbsp maple syrup.
  • Make-Ahead Tip: Blend batter and store in the fridge for up to 24 hours. Stir before use.
  • Storage: Store cooked pancakes in an airtight container in the fridge (3 days) or freezer (3 months).
  • Reheating: Warm in a toaster for a quick breakfast.

Nutrition

Serving: 150g | Calories: 250kcal | Carbohydrates: 35g | Protein: 9g | Fat: 7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 120mg | Potassium: 380mg | Fiber: 4g | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1.5mg