These pancakes are so delicious with the perfect sweetness and just the right texture, using simple pantry ingredients along with fresh or frozen blueberries. You can enjoy the pancakes all year long and the beauty of it all is how easy they are to prepare using a blender.
You can even make them the double or triple batches and freeze these breakfast favorite for later. You can also try Vegan Banana Oatmeal Pancakes, Strawberry Protein Pancakes, and Gluten-Free Vegan Carrot Pancakes.
Banana Blueberry Pancakes
These pancakes are sweetened with maple syrup but you can leave it out or substitute it with your own favorite sweetener after all the recipe contains banana as a wholesome natural sweetener.
Certified organic rolled oats were my grain of choice, it is a great substitute for wheat flour and it is a common ingredient found in most supermarkets or online. I love to use Bob's Red Mills Rolled Oats.
Ingredients For Banana Blueberry Pancakes
- Rolled Oats
- Almond Milk
- Maple Syrup
- Banana
- Vanilla
- Cinnamon
- Baking Powder
- Salt
- Blueberries
- Oil
How To Make Banana Blueberry Pancakes
- 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.
- Brush oil on a griddle or a large frying pan, heat 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.
Tips For Making Banana Blueberry Pancakes
- You can substitute the almond milk for any non-dairy milk, oat milk, soy, rice, hemp.
- You can substitute the cinnamon with 1/4 teaspoon cardamom plus 1/2 teaspoon coriander.
- To freeze pancakes, place cooked pancakes on a baking sheet in a single layer and freeze for 1 hour. Remove pancakes and layer between sheets of parchment paper and place them in a freezer container and bag and freeze up to 2 months.
- To reheat pancakes, preheat oven 350 degrees F. Remove pancakes and place in a single layer on a baking sheet. Cover with foil or parchment paper topped with foil. Bake for about 10-15 minutes until pancakes are fully heated through.
What To Serve With Your Pancakes?
Nutrition
- Energy:
- 182 kcal / 761 kJ
- Fat:
- 11 g
- Protein:
- 3 g
- Carbs:
- 20 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 12 min
- Ready in:
- 22 min
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
- 1 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.
