Vegan Blueberry Banana Pancakes

The best weekends call for pancakes for breakfast! Not just any pancakes, though - these fluffy, banana-sweetened, blueberry-studded pancakes, to be specific. Oh, and did I mention they're vegan?! Um, is it Saturday yet?

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I am about to say something that I am very very insecure about so listen close, take notes and be prepared to blackmail me about this in the future.

My ex-boyfriend makes the absolute best pancakes in the world and I'm horribly ashamed of my own pancake making skills by comparison.

It's just... I don't know how he does it! They come from a mix! A just-add-water mix! HOW DOES HE MAKE THEM SO FLUFFY?!

I have watched the technique. I have observed the process. I have tried to recreate them in the same exact pan, on the same exact temperature, using the SAME EXACT BATTER to no avail. He is the pancake master. I cannot compare.


You see, I am no quitter. I never back down from a challenge. So, from the second I tasted his first perfect, fluffy chocolate-chip pancake, I have been on my own mission to create something even greater.

Friends, I think I've done it.

These blueberry-banana pancakes are SO. FREAKING. GOOD. Fluffy, fruity, moist (ew sorry) AND VEGAN?! Someone pinch me.

Chris, watch out. This girl's got moves.

Vegan Blueberry Banana Pancakes


To make these pancakes, you will need:
- 1 ¼ cup white whole wheat flour
- 1 ½ t baking powder
- ¼ t cinnamon
- Pinch salt
- 2 T granulated sugar
- 1 ¼ cup almond milk (or other milk of choice)
- 1 T coconut oil, melted
- 1 banana, mashed
- 1 pint fresh blueberries (or frozen and thawed)
- Oil or cooking spray, for the pan
- Maple syrup, butter, walnuts, etc. for topping

Begin by whisking together your flour, baking powder, cinnamon, salt, and granulated sugar in a medium bowl.


In a separate small bowl, mash your banana. Stir in your almond milk and coconut oil.

Make a well in the middle of the dry ingredients and pour in the banana mixture. Stir gently to combine, just until no streaks of flour remain. Gently stir in the blueberries.


Head a skillet over medium heat and coat with either coconut oil or cooking spray. Scoop batter onto the pan in circles (or as close as you can get #isuck #cannotpancake #hotmessexpress). Once bubbles appear throughout the top of the pancake and the bottom is firm and golden brown, flip the pancake and cook for another minute on the other side. Once the pancake is done, remove to a plate and repeat!


Spread with (vegan) butter, drizzle with maple syrup, and garnish as you wish! I used walnuts, but more fresh blueberries would be great. Or some whipped coconut cream…


I’m not drooling, you’re drooling. Make these ASAP! I can’t think of a better reason to be late to work.