The end of January calls for a little check-in and refocus. It’s a good time to stop and reflect, see how those goals are coming along. While you are reflecting, you should probably munch on some blueberry banana pancakes. If you aren’t a huge fan of January let this healthy comfort food bring a little sunshine into your morning.
I used to hate January. I mean it is far from my favourite month, but I find with a new year it is nice to sit down and set some goals. Sometimes it’s hard to focus on what I want the year to look like. It can seem overwhelming. So I like to start small. But the end of January is a time to check-in and see how I am doing so far with that goal. How are you doing with your own goals?
how to cook banana pancakes
I have experimented with many different variations of vegan gluten free pancakes. Let me tell you, a lot of them have been huge flops. Crispy on the outside and raw on the inside. If they are vegan being raw isn’t a health issue, but who wants a raw inside of a pancake. No one. But these blueberry banana pancakes cook beautifully.
There are a few important things to do when cooking these healthy vegan blueberry pancakes. The first thing is to have an oiled and heated pan before adding the batter. Sticking to 1/3 cup of batter for each pancake is key as well as only flipping the pancake once. So use a timer to make sure the pancake is on one side for 3-5 minutes. Using more than 1/3 cup of batter for this healthy vegan pancake recipe will cause them to be crispy on the outside and mushy on the inside (not fully cooked). And no one wants that consistency. Follow these simple notes and you’ll make this recipe with no issues!
can you use fresh blueberries
You can use fresh blueberries but I used frozen because it’s winter and they aren’t in season here. If using fresh, you can add them right to the batter. I find when I add frozen blueberries directly to the batter they tend to change the colour of the batter to purple. They also end up thickening the batter over time. So if using frozen keep them to the side and individually top each pancake with the desired amount as you add the batter to the pan. I felt that 6-8 blueberries were the perfect amount but of course, you can top the pancakes with your desired amount of bloobs.
here are a few reasons why I love these healthy vegan blueberry pancakes, so listen up!
- I used well-balanced ingredients in this pancake recipe. The cinnamon helps balance blood sugar, oats are rich in fibre and the banana adds vitamin C and potassium to the mix. An all-around balanced and hearty recipe to start your day with.
- Bob’s oats are my fav. They are easily blended in with the rest of the ingredients for this recipe. They are affordable, have a killer taste, and are reliable. Each bag I know what I’m getting and I know that the oats will work out perfectly. I also might be a little bias because (fun fact!) my nickname is Bob/Bobby. So any company that has the same name as me I’m going to love. Nickname aside, these oats are the base of this recipe and without them, these blueberry banana pancakes would be a flop.
- This healthy vegan pancake recipe has the perfect batter for all sorts of add-ins. I obviously gravitate towards blueberries, but you could do chocolate chips, nuts or other fruit. You can get creative with the toppings as well. Nut butter, coconut whip, or coconut yogurt are all killer choices.
Can’t you imagine cozying up in this cabin on that dreamy couch with a big plate full of these vegan gluten free pancakes, a mug of coffee and a fire roaring? Also, that kitchen is gorgeous. and the whole house just needs to have me and these pancakes lounging away in our PJs every Sunday morning. So like the good man Jack Johnson suggests, go make some blueberry banana pancakes and pretend like it’s the weekend now.
blueberry banana pancakes
- 1/2 cup almond or oat milk
- 1 tsp apple cider vinegar
- 1 1/4 cup gluten free oats
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 ripe banana
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1/2 cup frozen blueberries
- coconut oil for cooking
- Combine the milk and apple cider vinegar together in a bowl and set aside for 10 minutes.
- Once 10 minutes have passed, combine the milk and apple cider vinegar with all of the other ingredients (except the blueberries) in a food processor. Process/pulse until the banana is blended. Pour the batter into a bowl and let sit for 8-10 minutes until the batter has thickened.
- At the 7 minute mark, begin to heat a medium-sized cast iron pan (or pan of choice) over medium heat. Add 1-2 tsp of coconut oil to the pan. Let it melt and make sure it covers the pan.
- Once the pan is hot, measure out 1/3 cup of batter and pour it in the pan. Add a few blueberries on top. Let each side of the pancake cook for 3-5 minutes. A good way to know when to flip the pancake is when many bubbles/ air pockets rise to the surface of the pancake. Re-oil with each new round of pancakes. A good way to speed up the process of cooking the pancakes is to have two pans on the go.
- Best enjoyed fresh. Top with fresh fruit, coconut whip or coconut yogurt.