Vegan blueberry banana pancakes are soft, sweet, and super simple for a fun breakfast any day of the week! You only need 5 healthy ingredients, and they’re gluten free and naturally sweet.
Happy Friday from this lil stack of heaven.
Seriously though, can we take a moment to appreciate that syrup pour? I can’t be the only one drooling.
It’s been a minute since we made pancakes, so today we’ve got vegan blueberry banana pancakes. Simple as can be, but so, so satisfying, perfect for a special weekend breakfast. Plus, you only need 5 healthy ingredients you’ve prob already got in your kitchen.
Ingredients for vegan blueberry banana pancakes
- Rolled oats: you’ll blend the oats to flour consistency, which give the pancakes a great dense, satisfying texture.
- Ground flaxseed: flax is super nutrient-dense and helps thicken the pancake batter.
- Banana: the banana is the only sweetener in the pancakes, so make sure it’s super ripe and spotty for optimal flavor and sweetness.
- Nondairy milk: milk brings the pancake batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
- Blueberries: fresh or frozen works, but I prefer frozen because they’re cheaper and last a lot longer than fresh.
Tips for making vegan blueberry banana pancakes
- Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3/4 cup of whole, rolled oats, then put that 3/4 cup into your blender to make flour.
- Have fun with the toppings. These are great on their own, but we all know pancakes are even better with toppings. I love a drizzle of nut butter or vegan yogurt, and my husband is a classic, syrup guy. Use whatever you like!
These vegan banana blueberry pancakes are soft, sweet, and full of lovely banana + blueberry flavor. They’re so, so simple, I already cannot wait to make these again next weekend.
Happy breakfast-ing!
Xo,
Sara
Vegan Blueberry Banana Pancakes
Ingredients
- 3/4 cup rolled oats, blended into flour
- 1 tbsp ground flaxseed
- 1/2 cup super ripe banana, mashed
- 1/2 cup unsweetened almond milk
- 1/2 cup frozen blueberries
- Any additional toppings of your choice
Instructions
- Preheat the griddle to medium-high heat.
- In a large bowl, mix the oat flour, flaxseed, mashed banana, and almond milk into a thick batter, then mix in the blueberries.
- Use a 1/4 cup measure to portion pancakes onto the griddle, and cook for about 8 minutes on each side.
- Add toppings of your choice and enjoy!
I just tried these pancakes for the first time. I couldn’t even start eating the second one before coming here to say AMAZING! I honestly haven’t had good luck when trying most clean eating pancake recipes. I really wanted something different today though. I should have known never doubt Sara! Next weekend will be the carrot cake pancakes. ????
Haha YESSSS I’d never steer you wrong!! These are a favorite for us too, and honestly the carrot ones blew me away. Hope you love those just as much!