Wow, I absolutely love these fluffy vegan pancakes. I have tried many recipes in the past but some were outright unhealthy with poor texture and consistency. You’ll be happy you tried these! I make a STACK of pancakes EVERY SUNDAY. Naturally, I try a new recipe each week so feel free to visit my Instagram @ahealthyprofit for more inspo.
To make this recipe you likely already have all the ingredients in your house!
Blueberries are one of my favorite fruits. Did you know that frozen blueberries are just as nutritious as fresh blueberries? The frozen blueberries are packaged in their prime. I personally almost always prefer to use frozen blueberries with baking because it’s cost effective and tastes the same! Be sure that you check the label to ensure there is no added sugar to the frozen fruit.
The ripe mashed banana used acts as a binder in this recipe. The banana also helps to keep these pancakes soft on the inside.
This recipe uses gluten free flour which I love because you honestly can’t tell the difference from regular flour and it is much healthier. For those with sensitive tummies, you’ll be happy you tried gluten free. Even if you don’t have celiacs disease or a gluten intolerance, a lot of people are sensitive to gluten. I use Bob’s Red Mill which you can find on Amazon by clicking here.
It’s really simple to make these and will make your weekend morning that much brighter. I usually have oat bowls for breakfast but sometimes I just crave something a little different. For my overnight oat recipes click here. I usually throw it back to the basics on the weekends and love to make eggs, waffles, or pancakes. If you like these fluffy, protein filled pancakes, you’ll love my waffle recipe just as much! Click here to see my waffle recipe!
- 1 cup + 2 tbsp almond milk
- 1 smashed banana
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup GF flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup frozen blueberries
- In a bowl, combine the almond milk, banana, lemon juice, lemon zest & vanilla extract. Mix until well combined
- Add in the flour, baking powder and cinnamon and whisk until smooth. Gently fold through the blueberries
- Grease a skillet with vegan butter and cook on medium-low for ~ 3 minutes per side or until bubbles form
This recipe inspo came from Cherie Tu from “Thriving on Plants“. Did you try these fluffy vegan pancakes? What did you love about this recipe? Let me know by “liking” or commenting below!