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 21 reviews

blueberry banana pancakes

Serves: serves 2
  • 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
  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.
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



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Rate this recipe (after making it):  

  1. Tieghan from

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

  2. Sarah from

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

    • jeanine

      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

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

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

  6. 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

      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!

  7. Emma from

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

    • jeanine

      these are quickly becoming my favorite saturday morning breakfast 🙂

  8. Jess

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

    • jeanine

      ha, you’re too kind! Maybe one day 🙂

    • Vinny from

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

  9. 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

      ha, pancakes for dinner are so tempting 🙂

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

  11. 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)

  12. Inés

    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

      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

        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

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

  13. Felicia from

    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..

  14. Judi

    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!

  15. Afnan

    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!

  16. Jessica

    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

      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!

  17. Christina

    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

      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 🙂

  18. Becca

    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

      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:

  19. Marisa

    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

      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!

  20. Jessica

    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

      The flavour of the pancakes was freaking amazing though!!

      • jeanine

        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…

  21. Bonnie

    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.

  22. Maxine

    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.

  23. Yanic A. from

    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!

  24. Fabiana

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

  25. slab bacon

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

  26. Heather Hoagland

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

  27. Chana from

    I could not refrain from commenting. Well written!

    Stop byy my homepage :: xp8500e review (Chana)

  28. 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

  29. v

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

    • jeanine

      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 :))

  30. Laura from

    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! 😀 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!! 🙂

  31. Ashley from

    Jeanine, these were the best pancakes I ever made! My husband, and two boys Max (5) & Milo (3) absolutely loved them. So did I and I’m actually the picky one when it comes to pancakes. I loved how easy they were to flip, how tasty and how fluffy too! I doubled the recipe and used rice flour and gluten-free all-purpose instead of Millet. But otherwise it was exact. : ) Thank you!

  32. Dixie Leigh

    Made these today. Absolutely delis!!!! Thank you for sharing this recipe ☺

    • jeanine

      so glad you liked them!!

  33. Kylie

    Best pancake recipe ever!! They were so nice and thick and the blueberry syrup really made it. I’ve made berry syrup before but i always used more syrup than fruit. This time i was almost out of syrup and only had about a tablespoon but it came out tasting amazing.

    • jeanine

      Hi Kylie, I’m so glad you liked them!!

  34. Valerie

    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

      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.

  35. Chloe

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

  36. Chloe

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

    • Jeanine Donofrio

      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

        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

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

        • Jeanine Donofrio

          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.

  37. Sofie

    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

      so sorry these didn’t work out for you …

      • Alexandra

        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

  38. Alexandra

    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.

  39. Jenny

    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

      I’m so glad you enjoyed them!

  40. Jennifer

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

  41. Ana

    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

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

  42. Sarah Layson

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

  43. Olivia

    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!!

  44. Rachel

    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

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

  45. Leothecat

    These turned out delicious. Thank you for the recipe

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  46. Kelly Vella

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

    • Jeanine Donofrio

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

  47. Madelief

    Lovely recipe, it was delicious! Thank you 🙂

  48. Anna

    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!!!!

A food blog with fresh, zesty recipes.
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.