Whip up a batch of these wholesome Banana Blueberry Pancakes for a simple but special family breakfast. These are quick and easy to put together, and a huge hit with the kids!

One of the easier breakfast meals to prepare at home is pancakes. My son likes pancakes, and these blueberry pancakes are his favorite breakfasts that I often make for him. These blueberry pancakes are loaded with oats for additional protein and extremely healthy bites of deliciousness and jammy blueberries.

They don’t take as much time to make as Sweet Potato Cinnamon Rolls. In less than 15 minutes, you can make delectable blueberry pancakes if you have a bowl, a mind, and a few handfuls of ingredients.

Close up vegan blueberry pancakes on a blue plate on a blue grey background, garnished with blueberries and pansies

Vegan Gluten-Free Banana Blueberry Pancakes

When I have time, I prefer making a big batch to store in the freezer for those hectic mornings when I need to have breakfast ready in a flash for my family.

After much trial and error, I think I’ve perfected these blueberry pancakes.

Allow the batter to sit for a little longer if you want the pancakes to stay light and fluffy. But aside from all of that, you only need a few basic ingredients to make these blueberry pancakes.

If you like blueberries, I’m sure you are going to love these blueberry pancakes because they are fluffy and packed with blueberry goodness.

As Always, I Advise You To Read The Whole Article To Find Useful Information Included In The Blurb. But You Can Get The Detailed Recipe Below With Step-By-Step Instructions And A List Of All The Exact Ingredients’ Measurements.

Make double or triple batches and freeze these breakfast favorites for later. You can also try Vegan Banana Oatmeal Pancakes, Strawberry Protein Pancakes, and Gluten-Free Vegan Carrot Pancakes.

First Published  Published on: Jul 28, 2019 at 18:59 

Why Do You Love These Blueberry Pancakes?

  • This a simple recipe for any morning! Depending on the dimensions of your frying pan or griddle, they can be ready in about 25 minutes.
  • They’re easy to make, have just the right amount of sugar, and are packed with juicy blueberries.
  • Friendly to the freezer, so you can ready them ahead of time and have a quick, simple, and delicious breakfast whenever you like.
  • Perfect for any weekday breakfast and brunch.

Blueberry banana pancakes ingredients in wooden bowls on a blue grey background

Ingredients

  • Gluten-Free Rolled Oats: The rolled oats give these pancakes some texture as well as add some heartiness. Use only dried oats. (Gluten-free oats work best).
  • Almond milk: I chose almond milk, but feel free to use your fave! Any type of plant-based milk will work.
  • Maple syrup: I use pure maple syrup instead of sugar in pancake batter, and you can’t serve pancakes without syrup.
  • Ripe banana: Ripe bananas are a tasty, energy-boosting fruit that is often used as a quick snack in households worldwide.
  • Vanilla: Another excellent ingredient that adds amazing flavor.
  • Cinnamon: It imparts a spicy, warm taste.
  • Baking powder: Baking powder is what makes the batter for pancakes fluffy and light. DON’T use baking soda as a substitute.
  • Salt: It gives depth and complexity to your pancakes.
  • Blueberries: If you want the blueberries to retain their vibrant color and not turn the pancake mixture into a runny mush, use only fresh blueberries.
  • Coconut oil: Melted coconut oil is called in the recipe, but you can also use veggie oil or butter.

How To Make Blueberry Pancakes?

  1. Place all the ingredients in a blender, roll oats, almond milk, banana, maple syrup, banana, vanilla, cinnamon, baking powder, and salt. Process until completely smooth.
  2. Gently fold the blueberries in the batter if you are using fresh blueberries, if your blueberries are frozen then you will sprinkle them on top as you add the batter to the griddle.
  3. Heat oil on a griddle or a large frying pan over medium heat, and add a 1/4 cup batter for each pancake on the pan.
  4. Sprinkle blueberries on top if they are frozen. Cook pancakes until they are golden brown, about 2-3 minutes. Flip them and cook for another 2-3 minutes. Serve immediately with maple syrup.

Blueberry banana pancakes on a blue plate

What To Serve With Your Blueberry Pancakes

If you want to make these pancakes a full meal, I recommend serving them with some plain yogurt and some fresh fruit. It gives the dish a delectable creaminess and also includes some protein to keep you satisfied all morning.

Fun Toppings for Pancakes

The possibilities are endless, my goodness! Before I go any further, let me just state how delicious these pancakes are on their own. These toppings are not necessary for them at all. We ate these with our hands, simply. They are ideal in their current state because they are fluffy, creamy, and loaded with blueberries. But you know, more is more.  Add whatever you want to these pancakes to top them off! I suggest:

  • Sliced bananas
  • Whipped cream
  • Powdered sugar
  • Slivered almonds
  • Chocolate chips
  • Peanut butter + honey
  • Pure maple syrup
  • Chopped apples or pears
  • Butter
  • Jam
  • Nutella
  • Coarsely chopped walnuts or pecans

Freezer Instructions

Let the pancakes cool at room temperature on a wire rack before freezing them.

Put them in freezer containers with wax paper between the layers. Write the name and the date it should be used, and then freeze it for up to three months.

To reheat, take them out of the container and briefly reheat them in the microwave, covered with a paper towel (No need to defrost first).

They can also be reheated in the oven, though they tend to become drier. Please do not try to reheat these in a toaster; the blueberries will burn and stick, making a big mess (don’t worry; I tested this so you wouldn’t have to).

Handy Tips

  • This pancake batter contains oats, so as it rests, it will become thicker. This is normal. You can add a little more almond milk if necessary, but make careful to add it gradually to avoid overdoing it.
  • Make this recipe your own by experimenting with various additions, such as chocolate chips or blackberries.
  • Make use of fresh blueberries. Frozen blueberries can be used in a hurry, but the cooking time for the pancakes will increase significantly.
  • When you pour the mixture onto the griddle, top each pancake with a handful of blueberries. By doing so, you can make sure that each pancake has the appropriate number of blueberries and that they don’t all fall to the bottom of the dish.
  • Another important guideline to remember when making pancakes is not to overmix the batter. This will ensure that your pancake retains its soft, melt-in-your-mouth texture.
  • Grease your grill well. A pancake that won’t flip is the worst thing that can happen. Buttering the griddle will make pancake turning easier and give the pancakes a buttery, crisp exterior.
  • The first pancake you make may not turn out exactly, so don’t be startled. 

 

What To Serve With Your Banana Blueberry Pancakes?

\banana blueberry pancakes i

 

Fun Toppings for Pancakes

The possibilities are endless, my goodness! Before I go any further, let me just state how delicious these pancakes are on their own. These toppings are not necessary for them at all. We ate these with our hands, simply. They are ideal in their current state because they are fluffy, creamy, and loaded with blueberries. But you know, more is more.  Add whatever you want to these pancakes to top them off! I suggest:

  • Sliced bananas
  • Coconut Whipped cream
  • Powdered sugar
  • Slivered almonds
  • Carob chips
  • Peanut butter 
  • Pure maple syrup
  • Chopped apples or pears
  • Vegan Butter
  • Jam
  • Coarsely chopped walnuts or pecans

Freezer Instructions

Let the pancakes cool at room temperature on a wire rack before freezing them.

Put them in freezer containers with wax paper between the layers. Write the name and the date it should be used, and then freeze it for up to three months.

To reheat, take them out of the container and briefly reheat them in the microwave, covered with a paper towel (No need to defrost first).

  •  

More Pancake Recipes You Might Like

Frequently Asked Questions

Are Oats Gluten-Free?

The claim that cereals are gluten-free is a little debatable. Many nations do not regard oats to be gluten-free.

Oats are naturally gluten-free, but they are frequently contaminated with other cereals that contain gluten.

Additionally, some individuals with celiac disease cannot eat oats, even if they are not contaminated with gluten.

Oats are usually labeled as gluten-free in the US and are generally accepted to be so. In Canada, oats can only be labeled as gluten-free if they grow and are processed in a specific manner that eliminates the possibility of contamination with gluten. They are also known as “pure oats.”

If you intend to serve oats to someone who consumes a gluten-free diet, be sure to first confirm that they can eat oats.

Are Blueberries Healthy?

Yes. Blueberries are very healthy. They’re high in plant-based antioxidants, vitamins, and minerals.

  • Numerous studies indicate that their consumption reduces the risk of diabetes, obesity, blood pressure, heart disease, and overall mortality.
  • They’re also good for skin and hair health.

How To Prevent Blueberries From Bleeding In Your Pancakes?

Frustrated that adding frozen blueberries to the batter is causing your pancakes to develop a purple-blue color? You can avoid this by simply giving the frozen strawberries several cold water rinses. When the cold water eventually clears, it’s time to add them to the pancake batter.

Which Is Better, Butter Or Oil?

To make pancakes, I prefer cooking with oil. It has a neutral taste, and a high smoke point, and needs just a thin coating to cover the pan.

Butter is significantly more delicious, but the dairy solids begin to brown as they cook. If the pancake is left unattended for an extended period of time while cooking many batches of pancakes, the cakes may develop a burned taste. If you do decide to use butter, just wipe down the pan with a paper towel between batches to ensure you’re using fresh butter.

Blueberry banana pancakes stacked on a blue plate garnished with pansies

Give these blueberry pancakes a shot. They’re incredibly delicious and super easy to make. I hope they make your breakfast quite interesting too!

As always, I would love to hear from you. Feel free to leave any feedback or share your own experience with us in the comments section below.

If you enjoyed this post, Banana Blueberry Pancakes, and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Also, get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families. Thank you!

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

banana blueberry pancakes on blue plate on grey background

Banana blueberry pancakes

Whip up a batch of these wholesome Banana Blueberry Pancakes for a simple but special family breakfast. These are quick and easy to put together, and a huge hit with the kids!
5 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: banana blueberry pancakes
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 6 servings
Calories: 159kcal

Ingredients

  • 1 1/2 cup Gluten-Free Rolled Oats
  • 1 cup almond milk
  • 3 tablespoons maple syrup
  • 1 medium ripe banana
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup blueberries
  • 1 tablespoon coconut oil

Instructions

  • Place all the ingredients in a blender, roll oats, almond milk, banana. maple syrup, banana, vanilla, cinnamon, baking powder, salt. Process until completely smooth.
  • Gently fold the blueberries in the batter if you are using fresh blueberries, if your blueberries are frozen then you will sprinkle them on top as you add the batter to the griddle.
  • Heat oil a griddle or a large frying pan over medium heat, add a 1/4 cup batter for each pancake on the pan.
  • Sprinkle blueberries on top if they are frozen. Cook pancakes until they are golden brown, about 2-3 minutes. Flip them and cook for another 2-3 minutes. Serve immediately with maple syrup.

Nutrition

Calories: 159kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 392mg | Potassium: 179mg | Fiber: 3g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 1mg