Banana Blueberry Pancakes

Looking for a vegan pancake recipe? Look no more! This recipe gives you the tastiness and flavor of regular pancakes, while leaving the dairy and eggs out! Feel free to try it out and substitute the blueberries/banana for another fruit of your choice!


  • 1/4 cup unbleached, all-purpose flour

  • 2 tbsps oat/coconut flour

  • 1 tbsp rolled oats

  • 3/4 tsp baking powder

  • 1 tbsp coconut/brown sugar

  • 1/4 tsp salt

  • 1/4 tsp cinnamon

  • 1/4 tsp apple cider vinegar

  • 1/4 vanilla extract

  • 1/4 banana (mashed)

  • 1/4 cup blueberries

  • 1/3 cup + 1 2/3 tbsps soy/nut/rice milk

  • 1tbsp safflower oil (you can also use canola/olive oil if you do not have safflower oil. I tried this recipe with both options and theres no significant difference.)

  • Maple syrup to taste (optional)


  • In a large bowl, whisk together whole wheat flour, oat/coconut flour, rolled oats, baking powder, coconut/brown sugar, salt, and cinnamon. Set aside

  • In a small bowl, whisk together non-dairy milk, apple cider vinegar, vanilla extract, safflower oil, half of the blueberries, and mashed banana.

  • Add wet mixture with dry mixture and stir until just combined.

  • Heat a large nonstick pan over medium high heat. Spray with nonstick spray.

  • Add ¼ cup increments of batter onto the griddle. Cook 2-3 minutes, or until bubbles form on surface of pancakes and bottoms are golden brown.

  • Flip and cook for an additional 1-2 minutes. Serve hot topped with pure maple syrup, and additional blueberries and banana if desired.