These light and fluffy Vegan Banana Blueberry Pancakes are easy to make and very tasty. I’ve tried several different pancake recipes to find the best one or at least the top two favorites. This recipe is made with whole wheat flour. Check back again to see how I can make these pancakes gluten free.

On the days we workout, we usually have Vegan Power Oatmeal Breakfast and I will be sharing several different options in my breakfast tab. Our rest-day breakfasts tend to include waffles, pancakes, or muffins. Now that I am sharing recipes, it is time to start diversifying and finding some new foods to eat. All food submitted on this blog are “Gary and Susan” approved. I am always working on tweaking recipes that I find or make up.

Here are the ingredients for Vegan Banana Blueberry Pancakes:

• 1 Tbsp. flaxseed mixed with 3 Tbsp. of water. Let sit for 5 minutes.
• 1 tsp. maple syrup
• 1 tsp. baking powder
• 1 cup vanilla oat milk or any non-dairy milk
• 1 tsp. vanilla
• 1 cup whole wheat flour
• 1/2 cup blueberries
• 2 ripe bananas

Let’s Get Cooking:

Soak the 1 Tbsp. of ground flaxseed in 3 Tbsp. of water. Allow to sit for 5 minutes. Peel 2 ripe bananas and mash in a small bowl. Use a fork to mash them. That will leave a few small banana chunks that add flavor in the pancakes.

Pour in milk, 1 tsp. of maple syrup, 1 tsp. of baking powder, and whisk until batter is consistent.

Add one cup of whole wheat flour. Be careful when measuring the wheat flower. Whole wheat flour can pack down if you scoop it out of the bag with your measuring cup. As a result, you may add more whole wheat flower than is required. Whisk until the batter is smooth. Add 1/2 cup of blueberries. Gently stir until folded into the batter. If the batter is too thick you can add a dash of extra milk to achieve your desired consistency.

Use a 1/2 cup measuring cup to scoop and pour the pancake batter into the frying pan/griddle. Wait until you see bubbles in the heated pancake mixture. Don’t flip the pancakes over until the bubbles have started to pop . As you can see in this picture, I tried to turn over the first pancake too quickly and it stuck to the edge of the pan. Stay away from the edge of the pan as the pancakes don’t cook as quickly or evenly there. I recommend making medium sized pancakes, as they cook faster than larger pancakes.

Vegan Banana Blueberry Pancakes

Susan Jordan

Easy vegan, no oil pancake recipe

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 2

Ingredients

  

• 1 Tbsp. ground flaxseed
• 3 Tbsp. water
• 1 tsp. maple syrup
• 1 tsp. baking powder
• 1 cup vanilla oat milk or any nondairy milk
• 1 tsp. vanilla
• 1 cup whole wheat flour
• 1/2 cup blueberries
• 2 ripe bananas

Instructions

 

• Add 1 Tbsp. of ground flaxseed to 3 Tbsp of water. Let sit for 5 minutes.
• Mash the 2 bananas with a fork and add to flaxseed mixture
• Add 1 tsp. of maple syrup. Whisk all wet ingredients
• Add and whisk 1 tsp. of baking powder
• Add and whisk 1 cup of whole wheat flour
• Gently stir in 1/2 cups of blueberries
• While putting ingredients together, put your nonstick griddle or nonstick frying pan on the stove to heat up over medium heat.
• Pour 1/3 to 1/2 cup of batter into your hot griddle or frying pan. Cook until bubbles start to pop, then turn over with a spatula. If the pancake isn't cooked enough it may stick to the pan. If so, cook 30 seconds or so longer.
• Your pancakes are ready to eat. You can add unsweetened applesauce, cinnamon, or a little maple syrup on top of your pancakes.

Keyword breakfast, no oil, pancakes, pancakes, no oil, vegan

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