blueberry banana pancakes

Blueberry banana pancakes, vegan & gluten free Blueberry banana pancakes, vegan & gluten free

This is my very first pancake post. I either feel late to the game, or like I’m earning some right of blog passage. The truth is, I’d gone the last few years not eating pancakes. Let me back up. I spent a lot of years eating a LOT of pancakes… pancakes for dinner, late nights at Denny’s, the whole bit. This all added up to a number of post-college pancake pounds, and the easiest thing for me to do was cut out the temptation altogether.

But that’s all behind us now. I mean, you won’t find me eating pancakes at International Houses of them, but lighter at-home ones made with bananas and packed with berries? Yes please.

These are vegan and gluten free. The banana here is the linchpin, so you won’t want to sub that out. But feel free to use whatever berries you have in season.

blueberry banana pancakes

Yield: makes 6-8 small pancakes (serves 2)

blueberry banana pancakes

Ingredients

  • 1 ripe banana
  • 2/3 cup original Almond Breeze Almond Milk
  • 1 teaspoon vanilla
  • 3/4 cup flour (I used half gluten free all-purpose, half millet flour), or 1 cup regular all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup blueberries (to go inside the pancakes)
  • a few teaspoons coconut oil, for the pan
  • maple syrup, for serving
  • blueberry topping:
  • 1/4 cup blueberries + a drizzle of maple syrup + tiny pinch of salt

Instructions

  1. In a small food processor, puree the banana with the almond milk and vanilla. (or mash it really well by hand - you want it pretty liquified).
  2. In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries.
  3. Heat a few teaspoons of coconut oil in a large skillet over medium heat. Using a 1/4 cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 30-60 seconds and remove from heat. (check the first one to make sure it's done in the middle, if not, you may need to reduce heat to low and let it cook a little bit longer).
  4. For the blueberry topping, place blueberries in a small bowl with a little bit of maple syrup. Microwave for 20-30 seconds or until they burst a little.
  5. Serve pancakes warm with blueberry sauce and maple syrup.

Notes

You could use vanilla Almond Breeze and cut back a little on the vanilla extract.

A note about flours: gluten free flour is more dense, so I use less of it than regular flour. I've been using a combo of bob's red mill gluten free all purpose, and millet flour. Gluten free oat flour would also work here.

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64 comments

  1. Tieghan from halfbakedharvest.com on said:

    Stunning!! Blueberries and bananas? Two of my favorite fruits! Can’t wait to try these out!

  2. Sarah from thesugarhit.com on said:

    Welcome to the dark side …we the pancake bloggers welcome you.

    • jeanine from loveandlemons.com on said:

      ha, thanks, phew :)

  3. It is flavour party in a pancake! I love the almond meal milk taste so much better with the blueberries and lemon.

  4. Sophie from lacreativitedelafille.blogspot.com on said:

    Oh my gosh. Gorgeous. I currently have a pancake obsession so these cakes are riiiiiiiiight up my ally :)

  5. Annie Reeves from anniereeves.com on said:

    definitely trying these! I know all about the college pancake pounds…very excited to have a healthier alternative!

  6. Pancakes are like home to me. Blueberry are the best.

  7. Well, I’m happy you’re back on the pancake train and posting with this recipe! Looks awesome!

  8. These photos are so so beautiful!! And I love that you made them gluten free AND vegan – I’ve been looking for a recipe like this! :)

    • jeanine from loveandlemons.com on said:

      thanks! I worked on it for quite awhile… the banana really does wonders -making them cohesive, light and not dense. I just can’t stand a heavy pancake!

  9. Oh, these look lovely! Bananas and blueberries make for the best pancakes!

    • jeanine from loveandlemons.com on said:

      I think so!

  10. Emma from coconutandberries.com on said:

    Pancakes are my favourite breakfast food- especially when they’re filled with fruit like these tasty looking little cakes :)

    • jeanine from loveandlemons.com on said:

      these are quickly becoming my favorite saturday morning breakfast :)

  11. Jess on said:

    Please make a cookbook!! I would love a hard copy of some of these beautiful recipes! Very excited to try these pancakes!

    • jeanine from loveandlemons.com on said:

      ha, you’re too kind! Maybe one day :)

    • Vinny from edmuzdyuwb.com on said:

      I could watch Scir’dlehns List and still be happy after reading this.

  12. I have a whole bunch of blueberries at home that would love to be mixed into a pancake like this, maybe even for dinner tonight! Yum!

    • jeanine from loveandlemons.com on said:

      ha, pancakes for dinner are so tempting :)

  13. This recipe is very similar to my recipe for protein pancakes. I use oat flour and just love the texture in pancakes.

  14. Sounds delicious! There are some enormous healthy benefits to blueberry’s due to their antioxidants and bananas are said to put you in a good mood! Will try this recipe out tonight thanks for sharing :O)

  15. Inés on said:

    Hi,
    I love pancakes as well and even though we have 40°C outside I tried out your recipe today with some elderberries I still had in my freezer =) Somehow, summer makes me make much more pancakes than winter, as there’s so much lovely fruit to decorate with – even though it’s not exactly a meal that doesn’t involve little heat and gets you to cool down ;-)
    I have a question to the recipe: My pancakes stayed kind of doughy-wet inside even though they cooked beautifully from the outside. I made them just like I usually do with my stove’s heat set to 7 out of 9 and the time they needed was approximately the same as you described. Were yours like that as well or did I make a mistake?

    • jeanine from loveandlemons.com on said:

      It sounds like they just needed to cook a little longer. I would try turning the temperature down a little bit – maybe start at medium and then reduce the heat once they hit the pan so you can cook them a little longer without burning the outsides. I think the amount of banana in the batter makes them color on the outside quicker than normal pancake batter. Let me know if that works and I’ll put more specific instructions in the recipe!

      • Inés on said:

        After a long, long time I finally got around to making pancakes again! – All the time I had something in my fridge that needed to be used before ;-)
        It worked great thanks to your suggestion and the pancakes were very, very good! The consistency was good and they also looked much nicer. I cooked all of them on setting 6 out of 9. I made half the recipe, which made 3 pancakes. The first side of the first one I cooked for 4 minutes and after that all front- and backsides for 1 minute and 30 seconds each.
        I am sorry it took me so long!

        • jeanine from loveandlemons.com on said:

          ooh so glad you tried them again and that my suggestions worked out! Thanks for sharing!

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  17. Felicia from chocolatechip.blogg.se on said:

    Looks amazing and great pictures!
    Definitely going to try this tomorrow morning, but unfortunately with regular milk becuase i don’t have any almond milk..

  18. Judi on said:

    Made these as one of our breakfast dishes for our long time friends. These are the best pancakes that I have ever made! Big hit with our friends from Chicago!

  19. Afnan on said:

    Surfing through your blog makes me want to quit my job, and just cook and eat all day!! Thank you for sharing all the good recipes, sincerely!

  20. Jessica on said:

    First time making these as I a new vegan…they were very good and I was surprised at how good they can taste without the sugar and dairy. I do have a question, Is there a way to make them more fluffy? These came out a little dense like a regular cake… Thanks!

    • jeanine from loveandlemons.com on said:

      Hi Jessica,

      There are tons of vegan pancake recipes out there, I would just google around and experiment with a few to see what you like best! A more traditional recipe with more flour (and less banana as the base), might be closer to what you’re after…

      That and experiment with the amount of baking powder you use (also, make sure your baking powder is fresh and not too old)… it’s the real key to getting eggless baked goods to rise. (if you taste the baking powder, then you’ve added to much).

      hope that helps!

  21. Christina on said:

    Sounds like a great recipe and I’m going to try it right now! Question, do you have any thoughts on a banana free pancake? Substitutes etc.

    • jeanine from loveandlemons.com on said:

      Hi Christina, I don’t have a direct swap suggestion (without messing around with the ratios of the other ingredients). This particular recipe is really all about the banana but I’ll work on some other versions of vegan pancakes to post soon :)

  22. Becca on said:

    I’m wanting to use coconut flour an am not sure how to measure this change. Just learning to use it and have heard measurements don’t always equal to other fours. Can you help?

    • jeanine from loveandlemons.com on said:

      Hi Becca, I’m not sure how to incorporate coconut flour here without experimenting with it first. It is SO different, it would not be a direct replacement…

      You would want to only use a little in relation to other flours (or things get dense). Also it absorbs a lot of moisture so your wet ingredient ratio would need to change.

      (Here’s a cookie recipe I like that uses coconut flour: http://tinyurl.com/kkyjro9)

  23. Marisa on said:

    So excited to make these for brunch this weekend. Do you think I can make the batter the night before and they will still be okay? I have heard if there are eggs in it it might affect things but since there aren’t in these, I was thinking maybe it would be okay?

    • jeanine from loveandlemons.com on said:

      Hi Marisa,

      I wouldn’t make it the night before – the baking powder will start to react with the wet ingredients and they won’t rise properly. Also, I feel like the flours would become dense and gooey if everything soaked together all night (even if gluten free flour).

      To save time in the morning, I would measure out your dry ingredients the night before and mix the wet ingredients in the morning right before you make them.

      hope that helps!

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  25. Jessica on said:

    What is the consistency of the batter supposed to be like? Mine seemed pretty watery, and then the pancakes didn’t really rise. I used Bob’s GF all purpose…maybe I didn’t measure correctly, or my banana was too large?

    • Jessica on said:

      The flavour of the pancakes was freaking amazing though!!

      • jeanine from loveandlemons.com on said:

        Maybe try adding a little less banana, or a tiny bit more flour? My batter consistency was thin but not really watery… It’s a little tricky because a banana isn’t an exact measurement (although I’m thinking maybe I’ll weigh it next time to give a more exact recipe). Also – these should cook a little bit longer than normal, (see one of the comments above).

        I also never use Bob’s GF flour entirely by itself – I always mix it with another flour. I find it’s too dense on it’s own so that could have had something to do with the rising…

  26. Bonnie on said:

    I tried this recipe and found the batter to be a little thick, so it turned out pretty chewy – if I were to make it again, I’d add some more soymilk.

  27. Maxine on said:

    I love this recipe, but the batter ended up as thick as cookie dough! I had to add a bit more milk. Perhaps 1 cup flour is too much? Other than that, these pancakes were (excuse my caps) THE BEST I’VE EVER HAD.

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  29. Yanic A. from familyfaithfoodfabric.wordpress.com on said:

    Oh my, these were SUCH a hit this morning! We didn’t have gluten free flour, so we made it with organic whole wheat. So light and fluffy. Even my 11 month old ate half a pancake. Delicious!

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  31. Fabiana on said:

    Hey! These pancakes look deliciouse! I have a question tho : Can you use whole milk or 1%fat milk instead of almond milk? Thanks!

  32. slab bacon on said:

    Now I am going away to do my breakfast, once having my breakfast coming over again to read further news.

  33. Heather Hoagland on said:

    I made these a few days ago and OMG they are SO good! Thank you for the recipe! :)

  34. Chana from Lordk.at on said:

    I could not refrain from commenting. Well written!

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  35. Pingback: Banana Pancakes + a Peach Compote Sauce {vegan & gluten-free} - peace. love. quinoa

  36. Caprisserie from caprisserie.wordpress.com on said:

    Wow! I just discovered your blog and it’s amazing!
    I really want to try everything! Today I gonna start with these pancakes! :)

    xxx form Germany
    Caprisserie

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  38. v on said:

    how long will the mix keep? Can i make it today for breakfast saturday ?

    • jeanine from loveandlemons.com on said:

      It won’t keep – once the baking soda mixes with the dry ingredients you need to cook these right away. The only step I recommend doing in advance is mixing the dry ingredients. (But it’s really a pretty quick recipe, promise :))

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  41. Laura from LifeLeadershipCentral.com on said:

    YUMMY!! We usually go with French Toast on Sundays (only b/c we have our own hens and eat/use their eggs), but today, I woke up feeling like pancakes, and I knew I had blueberries and bananas on hand. A quick Google search, and voila! Your recipe popped right up, AND it was even gluten free and vegan! :D My batter came out super thick…not sure why. I used cashew milk, but I can’t imagine that would have made such a difference? Anyway, added a bit more, and we had thick pancakes, but they were lovely. The banana added just enough sweet so that when the blueberries and syrup were added on top, it didn’t taste like a big, bready sugar-fest. Thank you for this!! :)

  42. jeanine from loveandlemons.com on said:

    omg, they shouldn’t be like pancake batter (and should cook nowhere near an hour) – I’m not exactly sure how to troubleshoot without some more specific details. Many others have had success with the recipe so I’m not sure what specific suggestions to make. The only thing that’s pretty iffy is that bananas can range in size (a difficult thing to measure in exact terms). If you’d like to email me with more details, I’m happy to discuss…

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