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VEGAN Blueberry Pancakes- this banana pancake recipe is easy to throw together and results in the BEST Fluffy Pancakes!
How’s your new year going?? It’s funny to me that January 1 feels a lot different than December 31. Nothing really changes besides the calendar and yet it genuinely feels like a new start. Work really ramps up for me in January so maybe that’s part of it for me….after a long season of quietness, things get pretty crazy in the Tennessee State Legislature.
Then there’s also the whole eating healthier thing and seeing as food is a huge part of my life, that really changes things for me. After all that cake and waffles and stuffed shells in December, my body is certainly welcoming all the green smoothies I’ve been making and the massive amounts of salad that I plan on eating :)
We’re easing ourselves into the healthy eating though. Let’s take things slow, okay? We’ll start with these pancakes. We’re swapping out the milk for almond milk and replacing the eggs with a mashed banana to lighten up the recipe and to make it VEGAN.
I’m really excited to share this Vegan Blueberry Pancake recipe with you! These are seriously the BEST vegan pancakes I’ve ever made. I spent a rather large portion of my Christmas break perfecting this recipe and tweaking it to result in the fluffiest of vegan pancakes. And just for the record: I also tested out freezing and re-heating them which worked great! So, go ahead and make a big ole batch to save some for later.
As I mentioned, we’re using almond milk for this recipe. I’ve been really wanting to try Blue Diamond’s cashew milk blend so I bought a few cartons in December. I’ve seriously been LOVING it. It’s a bit thicker and therefore a little creamier than regular almond milk. I used it quite a bit in my hot chocolate and it was AMAZING! I highly recommend it. And, I used it in these pancakes.
How to make Vegan Banana Pancakes:
The pancake recipe is as easy as sifting together the dry ingredients and then mixing in the remaining ingredients.
Then cook the pancakes on a griddle and EAT. We’re keeping things simple this January and I’m pretty happy about it.
I still have a few of these pancakes in my freezer and I’m pretty sure that I’m going to be enjoying them for brinner tonight (breakfast at dinner).
Happy hump-day friends!!
See how to make these EASY Vegan Pancakes:
Vegan Blueberry Pancakes
Ingredients
- 1 ¼ cup of all-purpose flour
- 2 tablespoons of sugar
- 1 ½ teaspoons of baking powder
- ½ teaspoon of salt
- ¼ teaspoon of cinnamon
- 1 ¼ cup of non-dairy milk
- 1 tablespoon of coconut oil, melted
- 1 banana, mashed
- 1 cup of fresh or frozen blueberries, plus extra for topping
- Cooking spray for griddle
- Pure maple syrup or agave for topping
Instructions
- In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and cinnamon.
- In a medium bowl, mix together the almond milk, coconut oil, and mashed banana.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Gently stir to combine.
- Mix in the blueberries and mix.
- Heat a griddle or skillet to medium heat. The trick with these pancakes is to cook them over a medium-low heat for a longer period of time. Mine took about 4-5 minutes on each side.
- For large-ish pancakes, pour 1/2 cup of the batter onto the griddle. Once the bottom and sides have firmed up (about 2-3 minutes) flip the pancake. Cook for 4-5 minutes on the other side until a nice golden brown. Flip again and cook for an additional 1-2 minutes on the original side.
- Once all done, top with blueberries and syrup and ENJOY!!
Hi there! Any advice on the freezing and reheating? Thanks!
yes!! I freeze mine in between pieces of parchment paper to keep them from freezing together. I’ve reheated them many ways/ The microwave is the easiest but results in ever so slightly (but still very tasty) soggy pancakes. I’ve also popped mine the toaster which works well. I’ve also tried heating them back up in a lightly greased skillet. It’ll brown them a bit more so if I know I’m going to do this, I only cook them until JUST barely done before freezing them.
Should I make any adjustments if I want to make them gluten free using a gluten free blend or almond and or coconut flour?
Do you think I could replace the almond milk with coconut milk? My kiddos have a tree nut allergy.
You could definitely sub in coconut milk. I would get a light coconut milk and avoid full fat milk.
I was so surprised of how good these pancakes turned out! I usaully don’t like the taste of bananas in pancakes, but this was not the case with these. Thank you so much for the recipe, I will defently make them again!
Yay! So glad that you liked them, Alberta!
Holy cow. These were absolutely amazing! Next time I’m making a double batch and I’m pretty sure I will never make boxed pancakes again!!
Yay!! So glad that you liked them! Thanks for coming back to let me know
Mine are a big mushy mess ???? idk what I did wrong.
Hi Jessica- so sorry to hear this!! Try cooking them at a slightly lower temperature for an extra minute or 2 on each side. That should firm them up just fine
Mine kept sticking to the pan :(
Mine stuck also, but they tasted delicious. Trying second batch now with lower temp and longer time.
Yes, that worked perfectly. Yummy and pretty.???
I just made these and they taste amazing! I would deffinately make these again!!
Yay!! So glad that you like them, Sarah. Thanks for letting me know!
These look amazing, so excited to see a vegan pancake recipe, pinned for later!
I have never had a vegan pancake recipe turn out good – but if you are saying these are good then I know they must be! I’m excited to try them out!
I really like this recipe! Full disclosure- they don’t have the exact same consistency as regular pancakes. They’re a little denser. But, I still think that they taste great! The trick is to cook these at a slightly lower temperature for about double the time as regular pancakes.