Blueberry Banana Pancake Healthy
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  • Food: Blueberry Banana Pancake
  • Writer: Lizzie Green
  • Content-Type: Food Blog

Vegan banana pancakes are the ideal light breakfast or brunch dish.

I feel a little behind the curve or like I’m gaining some sort of blog rite of passage. The reality is that I hadn’t had pancakes in a while. Let me go back.

I ate pancakes for dinner, late nights at Denny’s, and the whole nine yards for a long time. All of this combined resulted in several post-college pancake pounds, so the simplest thing for me to do was to completely avoid the temptation.

But all of that is now in the past. You won’t catch me eating pancakes at an international house, but lighter ones made at home with bananas and berries? Please, yes.

Blueberry Banana Pancake
Food: Blueberry Banana Pancake (Source: Baking Mischief)

These are both gluten-free and vegan. You shouldn’t substitute the banana because it is the key ingredient in this recipe. However, you’re welcome to use any berries that are in season.

Blueberry banana pancake

Serves: 2


  • 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 of coconut oil, for the pan
  • maple syrup, for serving

Blueberry topping:

  • ¼ cup (25g) blueberries + a drizzle of maple syrup + a tiny pinch of salt


Blueberry Banana Pancake Yum
Food: Blueberry Banana Pancake (Source: Baking Mischief)
  1. Together with the almond milk and vanilla, purée the banana in a small food processor. (Or thoroughly mash it by hand; you want it quite liquid).
  2. Gather the dry ingredients in a separate, medium-sized bowl. Then, add the milk and banana combination to the dry ingredients, stirring just until incorporated. Add the blueberries and stir slowly.
  3. A big skillet with medium heat should have a few teaspoons of coconut oil heated. Scoop the pancake batter into the pan using a measuring cup with 14 cup capacity. Flip once the batter starts to bubble (about 1 minute). After about 60 seconds, remove the second side from the heat.
  4. Put blueberries and a tiny bit of maple syrup in a small bowl for the blueberry topping. They should explore a little after 20 to 30 seconds in the microwave.
  5. Warm pancakes should be served with maple syrup and blueberry sauce.


  • A word on flours: I originally used a 50/50 blend of millet flour and Bobs Red Mill’s gluten-free flour, but you can also use a 50/50 blend of all-purpose and whole wheat flour.