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 27 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. 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!!

  2. Dixie Leigh

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

    • jeanine

      so glad you liked them!!

  3. 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!

  4. 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!! 🙂

  5. 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 :))

  6. 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

  7. Chana from

    I could not refrain from commenting. Well written!

    Stop byy my homepage :: xp8500e review (Chana)

  8. Heather Hoagland

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

  9. slab bacon

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

  10. 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!

  11. 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!

  12. 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.

  13. 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.

  14. 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…

  15. 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!

  16. 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:

  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. 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!

  19. 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!

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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.