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blueberry banana pancakes

These blueberry banana pancakes are vegan, gluten free, fluffy, beautifully sweetened and will fill you right up!.
Course Breakfast
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 5 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.