Blueberry banana pancakes are vegan, healthy, gluten-free, and so easy to make! They are fluffy, sweet, fruity, and made with a blender. This flourless pancake recipe is ready in just 30 minutes with whole food ingredients, like rolled oats and ripe bananas. Serve a tall stack for weekend brunch or meal prep a batch to enjoy on busy mornings!
There is nothing quite like blueberry pancakes and warm maple syrup. I swear, my inner child comes out every single time I eat these pancakes. I’m all like, “Oops! I didn’t know the maple syrup would come out that quickly…” while a mischievous grin appears across my face. My “drizzle” of maple syrup somehow always turns into a puddle. What can I say, it’s a simple accident, right? Right. 🙂
Thankfully, I don’t have to feel so bad about my sweet tooth (and maple syrup obsession) when the pancakes themselves are incredibly healthy. These blueberry banana pancakes are made with no flour, no added sugar, and only wholesome ingredients. They are a perfect combination of sweet, tart, and fruity flavors. The texture and taste are similar to fluffy banana bread. Oh, and they are made quick and easy with a blender. How neat is that?
This blueberry banana pancakes recipe is:
- Vegan, gluten-free, oil-free, and refined sugar-free
- Packed with fiber and whole grains to fuel the day ahead
- Hearty, filling, and satisfying
- A flourless pancake recipe (made with oats)
- Naturally sweetened with overripe bananas
- Kid-approved and non-vegan approved
- Freezer-friendly and great for meal prep
- Best served for weekend brunch and special occasions, like Mother’s Day!
Ingredients in vegan blueberry banana pancakes
- Banana: Ripe or overripe bananas make the best pancakes. If your bananas have a yellow peel with brown spots, you are in luck! Those are perfect for this recipe. Overripe bananas are super sweet, leading to delicious results.
- Oats: These flourless pancakes are made with oats instead of all-purpose flour. Use rolled oats, not quick cooking or steel cut oatmeal. If you are following a strict gluten-free diet, double check the label to make sure they are certified gluten-free.
- Blueberries: Fresh blueberries are not only added to the pancake batter, but they also make a tasty topping. If you don’t have any fresh blueberries, frozen blueberries work well too.
- Plant-based milk: You can use any plant-based milk, but I love and recommend almond milk.
- Lemon juice: If you don’t have lemon juice, use apple cider vinegar or distilled white vinegar.
- Cinnamon: Cinnamon is optional, but I suggest adding it for flavor. It’s a healthy spice with anti-inflammatory properties, so why not?
- Vanilla: I always add extra vanilla to my pancake recipes – two teaspoons, to be exact. I feel as though it makes a big difference in the flavor. It also makes the kitchen smell amazing. Win-win!
- Baking powder: Baking powder is needed to achieve a fluffy texture.
- Salt: A pinch of salt helps to balance all of the flavors. It brings out the sweet bananas and tart, fruity blueberries.
How to make blender pancakes
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.
First, add all ingredients (except blueberries) to a blender. This includes rolled oats, ripe bananas, baking powder, lemon juice, vanilla extract, cinnamon, salt, and plant-based milk.
Second, blend the ingredients until smooth and creamy. The pancake batter will be super thick – that’s totally normal!
Next, warm a non-stick griddle or skillet on medium-low heat. If your surface is not non-stick, lightly grease it with oil, cooking spray, or vegan butter. Coconut oil works great for this.
Using a ⅓ measuring cup, scoop and pour the batter onto the skillet. Immediately press blueberries into the batter. Cook for 2-3 minutes, or until bubbles begin to form on the surface. Then, flip to cook the other side for an additional 2-3 minutes.
After, serve the pancakes and add your favorite toppings. Enjoy!
Healthy toppings for pancakes
These vegan blueberry banana pancakes are, of course, best paired with extra sliced banana and fresh blueberries on top. There are various other healthy pancake toppings to choose from, too!
- Maple syrup: pour warm maple syrup on top to complete the stack. Alternatively, you can use stevia-sweetened maple syrup for a sugar-free option.
- Fresh fruit: fruit is a nutritious option and adds extra fiber to the meal.
- Nut butter: get in some heart-healthy fats with your favorite nut butter, including almond butter, peanut butter, or cashew butter. If you are a nut-free household, choose sunflower seed butter or tahini instead.
- Jam: jam is a low sugar alternative to sweeteners. Try this stack with my homemade Berry Chia Seed Jam recipe.
- Dark chocolate: dark chocolate is always a perfect pairing with fruit. Add a square on top of warm pancakes and watch as it melts into a puddle of chocolatey goodness.
- Caramel: use this healthy Vegan Peanut Butter Caramel (3 Ingredients!) recipe for more decadent pancakes.
- Liquid sweeteners: choose honey, date syrup, coconut nectar, or brown rice syrup.
- Powdered sugar: I recommend sugar-free powdered sweetener for a healthier alternative.
- Whipped cream: choose plant-based CocoWhip to replace traditional whipped cream.
- Non-dairy yogurt: add a dollop of plant-based yogurt on top for a boost of protein.
What to serve with pancakes
Planning a brunch gathering with friends or looking to go all out for breakfast? Pair these vegan blueberry pancakes with an assortment of breakfast side dishes. Read all of my favorite options below.
- Breakfast potatoes
- Fruit salad
- Vegetable scramble
- Tofu scramble (or scrambled eggs for non-vegans)
- Veggie bacon or veggie sausage
- Yogurt bowl (try coconut yogurt for a plant-based option)
- Fruit smoothies or green smoothies
Can you use frozen blueberries for pancakes?
Yes, you can use frozen blueberries for pancakes. No, you do not have to thaw them. You can stir frozen blueberries directly into your pancake batter. Alternatively, press them into the batter while the pancakes are cooking.
Are these banana oatmeal pancakes healthy?
Yes! Since this recipe is made with whole foods and no added sugar, I definitely consider it healthy. In fact, I think this is one of the healthiest pancake recipes you can find.
They are sweetened with ripe bananas instead of sugar, packed with whole grain oats instead of flour, and plant-based milk instead of dairy milk. Unlike tradition recipes, your plate will be packed with fiber and nutrients.
How to make them gluten-free?
This recipe is already gluten-free. However, I recommend double checking the label on your rolled oats. If you follow a strict gluten-free diet, make sure you are using certified gluten-free oatmeal.
How to store leftovers
Got leftovers or planning to meal prep? Let the pancakes cool down to room temperature. Then, store them inside a sealed container in the freezer. I recommend placing a square of parchment paper between each pancake to prevent sticking.
To reheat frozen pancakes, warm them in the microwave, toaster, griddle, or oven. This is a great option for busy mornings.
More vegan pancake recipes
- Banana Bread Pancakes (Vegan, Gluten-Free)
- Vegan Pumpkin Pancakes
- Vegan Blueberry Pancakes
- Vegan Gluten-Free Chocolate Chip Banana Pancakes
More breakfast recipes with blueberries
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These blueberry banana pancakes are healthy, vegan, gluten-free, and easy to make! They are fluffy, sweet, fruity, and made with a blender. The recipe is made with whole food ingredients, including rolled oats and ripe bananas. Meal prep this breakfast recipe for busy mornings or enjoy a tall stack for weekend brunch!
- 2 medium ripe bananas
- 2 cups rolled oats
- 2 teaspoon baking powder
- 2 teaspoon lemon juice or apple cider vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup blueberries
- ¾ cup plant-based milk
- Maple syrup, for serving
- Banana and blueberries, for serving
- Combine all ingredients (except blueberries) in a blender.
- Blend the ingredients until completely smooth. The batter will be thick – that’s totally normal!
- Warm a non-stick skillet or griddle over medium-low heat. If the surface is not non-stick, lightly grease it with oil, cooking spray, or vegan butter.
- Using a ⅓ measuring cup, scoop and pour the batter onto the skillet. Immediately press blueberries into the batter. Cook pancakes for 2-3 minutes or until bubbles form on the surface. Flip to cook the other side for an additional 2-3 minutes. Repeat until all batter is used.
- Serve the pancakes with maple syrup, banana, blueberries, or your choice of toppings. Enjoy!
- How to store leftovers: Let the pancakes cool down to room temperature. Then, store them inside a sealed container in the freezer. I recommend placing a square of parchment paper between each pancake to prevent sticking. To reheat, warm in the microwave, toaster, griddle, or oven.
- Serving Size: 1 pancake
- Calories: 114
- Sugar: 4g
- Fat: 1.7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
Keywords: blueberry banana pancakes, vegan blueberry pancakes
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