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 25 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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  1. 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!

  2. 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..

  3. 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!

  4. 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)

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

  6. 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 🙂

  7. 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.

  8. 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 🙂

  9. 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!

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

  11. Sophie from

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

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

  13. Sarah from

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

    • jeanine

      ha, thanks, phew 🙂

  14. Tieghan from

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

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.