Vegan banana pancakes - perfect for a light, healthy breakfast or brunch.
Jump to Recipe
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
- 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
- ¼ cup (25g) blueberries + a drizzle of maple syrup + tiny pinch of salt
- 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).
- 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.
- 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.
- 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.
- Serve pancakes warm with blueberry sauce and maple syrup.
I also was excited to try these for my daughter but I agree with other comments that the middle is raw despite how long you cook them for.
These are the best pancakes my husband & I have ever had! Hands down.
Absolutely delicious 🙂
I did substitute soy milk, & whole grain organic flour instead. I also did’nt have coconut oil so I used olive oil & they came out perfect!
I’m so glad you loved them!
can i substitute cow milk for nut milk? I dont have any plant based milk right now
Loved it!!
Not very good, really wet in the middle although the outside was cooked. I don’t feel like I had the pan too hot or didn’t cook long enough, the batter was just too wet.
I’m so sad. These did not turn out at all. I tried different temperatures, but the inside would not cook. I don’t understand what I did wrong. Very sad as I was looking forward to giving these to my daughter.
I’m trying to ease myself into becoming vegan and this was absolutely delicious! Thank you for the recipe!!
I’m so glad you loved the pancakes!
Delicious! I did add one egg in the processor with the banana and oat milk mixture. Also added extra blueberries.
Hi Kristin, I’m so glad you enjoyed them!
I just made these for dinner because I was craving blueberry pancakes so badly and had a ripe banana left and these pancakes are HEAVEN!!! and oops I ate them all but could not resist, thank you for the recipe, this will from now on be a staple dish in my household!
My batter turned out really thick. I don’t know if it’s because I used oat milk instead of almond milk. I did use a mini food processor for the banana milk and vanilla. The pancakes therefore were pretty thick and although I kept trying to make them thinner, it was very difficult to get them cooked through but not burnt on the outside. I will definitely try again but use more milk to get the batter thinner, unless you would suggest something different.
I had the same problem
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!!!!
Amazing!
Lovely recipe, it was delicious! Thank you 🙂
Easy and delicious, love this. Thank you for sharing x
Hi Kelly, I’m so glad you loved them!
These turned out delicious. Thank you for the recipe
I’m so glad you enjoyed them!
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.
Hi Rachel, I’m so glad your whole family has been enjoying these!!
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!!
Just made these and my husband is BEGGING for me to make another batch!! Great recipe simple to make lots of flavor!!
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 🙂
Hi Ana, I’m so glad you both loved them! Thanks for coming back to let me know 🙂
Yum! I am addicted to these pancakes! I’ve made them 3 out of the last 4 days. Thanks for a great recipe!