Blueberry Banana Pancakes

Vegan banana pancakes - perfect for a light, healthy breakfast or brunch.

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.


4.8 from 22 reviews

blueberry banana pancakes

 
Author:
Serves: serves 2
Ingredients
  • 1 ripe medium banana, just under ½ cup (110g) mashed
  • ⅔ cup original Almond Breeze Almond Milk
  • 1 teaspoon vanilla
  • ¾ cup (90g) flour* (see note below)
  • 1 teaspoon baking powder (make sure it's fresh)
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ¼ cup (25g) blueberries, plus more for topping
  • a few teaspoons coconut oil, for the pan
  • maple syrup, for serving
blueberry topping:
  • ¼ cup (25g) 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 ¼ 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 60 seconds and remove from heat.
  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
A note about flours: I originally used a 50/50 mix of Bobs Red Mill's gluten free flour flour and millet flour, but these also work with 50/50 mix of all-purpose and whole wheat flours

 

88 comments

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  1. Anna
    02.25.2021

    Absolutely loved these!!!!! I find myself always coming to this blog to look for healthy recipes with a vegan variety as my 18 month old toddler has an egg allergy. These were so delicious and super easy to make. I made them with cashew milk and they turned out great although mine weren’t as perfect in shape as the ones in your photo. Thank you for sharing!!!!

  2. Madelief
    12.16.2020

    Lovely recipe, it was delicious! Thank you 🙂

  3. Kelly Vella
    08.09.2020

    Easy and delicious, love this. Thank you for sharing x

    • Jeanine Donofrio
      08.30.2020

      Hi Kelly, I’m so glad you loved them!

  4. Leothecat
    08.01.2020

    These turned out delicious. Thank you for the recipe

    • Jeanine Donofrio
      08.30.2020

      I’m so glad you enjoyed them!

  5. Rachel
    03.22.2019

    Love love love these pancakes. I make them all the time for me and my toddler and we both can’t get enough. So easy to make – I don’t add the salt so they’re pretty healthy and add Greek yoghurt and more blueberries and bananas on top. And the amount for 2 people is spot on.

    • Jeanine Donofrio
      03.22.2019

      Hi Rachel, I’m so glad your whole family has been enjoying these!!

  6. Olivia
    03.02.2019

    instead of almond milk I subbed nonfat greek yogurt (2/3 cup). I also added 3 eggs for more protein. Add 2 tablespoons milk or half and half. Add 4 tablespoons high quality grade A maple syrup to the mix. Incredible!!

  7. Sarah Layson
    02.03.2019

    Just made these and my husband is BEGGING for me to make another batch!! Great recipe simple to make lots of flavor!!

  8. Ana
    09.03.2018

    This recipe works like a charm! Really tasty, light and the banana definitely ads a savory touch. Thank you so much for sharing. My 9 months daughter loved them ♡ I was hoping she likes them so she can join us on the pancakes lovers club 🙂

    • Jeanine Donofrio
      09.05.2018

      Hi Ana, I’m so glad you both loved them! Thanks for coming back to let me know 🙂

  9. Jennifer
    12.17.2017

    Yum! I am addicted to these pancakes! I’ve made them 3 out of the last 4 days. Thanks for a great recipe!

  10. Jenny
    05.23.2016

    These turned out just like classic pancakes! I kept the heat med-low and they were fluffy, tasty and awesome. This will be my go to resize when I am out of eggs!

    • Jeanine Donofrio
      05.27.2016

      I’m so glad you enjoyed them!

  11. Alexandra
    05.19.2016

    Delicious I just made these using redmill whole wheat flour they came out amazing! I also added about 1/4 cup sugar since my toddler not a fan syrup or anything on them to make them sweeter. I put way too many blueberries so theyd be a little tart otherwise.

  12. Sofie
    02.28.2016

    Really disappointed with this recipe. The pancakes seem to cook forever and definitely not 1 minute per side. They cook outside and remain raw inside. I cooked them for 15 minutes each and they were STILL RAW inside. I had to throw the first two out before attempting the third. Despite adjusting the temperature, i still had no luck. I then decided to make it crepe style and very thin just so it would cook. What a waste of ingredients and time. Terrible.

    • Jeanine Donofrio
      03.06.2016

      so sorry these didn’t work out for you …

      • Alexandra
        05.19.2016

        Mine also took longer then a minute but I was cooking it In a Stainless steel frying pan so I had to keep the temp down and use a lid to steam them through a bit.

        I’d let them cook about a minute open then cover them for a minute or two then add oil and flip cook open for 2 min then cover for 2 min so about 6-8 min a batch

  13. Chloe
    02.04.2016

    Can I prepare the pancake batter first? probably 3-4 hours before I make the pancake? Thanks

    • Jeanine Donofrio
      02.04.2016

      Hi Chloe, no, don’t mix the batter in advance, it’s important to make the pancakes right away. If you wanted to do a step ahead of time, you could mix the dry ingredients together and set aside.

      I haven’t tried this yet but a 50/50 mix of all-purpose and whole wheat would probably work. I’m testing out this version if you wanted to wait a few days I can let you know how it goes…

      • Chloe
        02.04.2016

        Hi Jeanine.

        Alright. I will mix the dry ingredients first.

        I’m hoping to make this on feb 9 as is pancake day in the UK. Would you be able to test before feb 9? Thanks.

        • Chloe
          02.04.2016

          can i use olive oil or butter to replace coconut oil?

        • Jeanine Donofrio
          02.09.2016

          Hi Chloe,

          Just letting you know that these worked great with a 50/50 mix of all-purpose and whole wheat flours. (it’s updated now in the recipe). I didn’t use butter in the pan, but that should be just fine.

  14. Chloe
    02.04.2016

    Hi. May I know what other flour can I used other than those that you mentioned? Thanks.

  15. Valerie
    01.18.2016

    These pancakes look so awesome! It was the best-looking recipe I could find. I’m making them tomorrow morning and I’m so excited! I was wondering if I use a non-stick ceramic pan, do you think I could omit the coconut oil?

    • jeanine
      01.18.2016

      Hi Valerie, I would still brush just a little oil on the pan – I don’t use that much, but it helps, even when I use a nonstick pan.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.