Vegan Banana and Blueberry Pancakes

These fruity and fluffy pancakes are bound to become your new go-to breakfast staple. We used blueberries and bananas, but you can get creative and make them with your favorite fresh fruits and toppings. If you're hosting a brunch, save time by making the batter the night before and storing it in the fridge.

By: Micaela Rizo Patrón

With a hint of vanilla and chunks of blueberries, these pancakes make a satisfying meal any time of day. Serve them with in-season fruits and hardy nut butters, and make sure you splash some maple syrup on top to make them even sweeter.

Vegan Banana and Blueberry Pancakes Vertical

These vegan banana and blueberry pancakes are healthy, sweet and topped with some blueberries and bananas.

Photo by: Micaela Rizo Patrón (@jameando_ando)

Micaela Rizo Patrón (@jameando_ando)

Ingredients:

This recipe will yield 5-6 large pancakes.

1 cup almond milk
2 ripe bananas
1/4 cup maple syrup
1 tsp vanilla extract
1-1/2 cups oatmeal

1/2 cup chickpea or rice flour
1 tbsp baking powder
1/2 tsp salt
1 cup blueberries

Preparation:

In a medium bowl, sift and mix flours, baking powder and salt.
Place the milk, bananas, honey and vanilla in the blender. Blend until a homogeneous mixture is obtained.
Add the dry ingredients and blend until smooth.
Add the blueberries and blend in short intervals until they are well combined (make sure they are not completely broken).
Grease a skillet with a teaspoon of coconut oil and heat it over medium/low heat.
Once heated up, place 1/3 cup of the mixture in the skillet. Let it cook for 2-3 minutes until golden on the edges, and then flip. Let the other side cook for 2-3 minutes as well.
Enjoy with your favorite toppings.

Vegan Banana and Blueberry Pancakes

Vegan Banana and Blueberry Pancakes Vertical

Preparation:

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