Vegan Blueberry Almond Banana Pancakes

When it comes to simple, easy foods, pancakes are always a good option. When I was little, my Mom would sometimes make them for a quick dinner and I was always happy with that! After all, what’s not to like about pancakes, and also it felt like I was getting dessert for dinner because they were usually the sweet variety and we topped them off with fruit, most of the time berries. We never used a boxed mix, we actually made them from scratch with a recipe my Mom had found that quickly became our favorite. It was one that had whipped egg whites to make them extra fluffy. Well, I made some vegan pancakes this week that reminded me of those. But they were much more simple to make.

They actually had only 9 ingredients, including salt and water and they were delicious! I had some ripe bananas, so that is actually what was the bulk of the wet ingredients in these and made them so soft and fluffy. I added in some almond butter for richness, and of course they needed something stirred in to make them extra delicious so I added blueberries. I would normally go for chocolate chips, but since it is Summer and the berries are so good right now, why not?! Plus, I love how they become all warm and jammy as the pancakes cook.

These turned out super delicious and they come together and cook in under 30 minutes if you have a pan you can cook several on at a time. They would be perfect for a weekend brunch, or of course a weeknight dinner if you are in the mood for something breakfasty. No excuses to not make pancakes from scratch, these are easy and taste so much better than a boxed mix.

Vegan Blueberry Almond Banana Pancakes
Makes 12

Ingredients:

1 1/2 cups Bob’s Red Mill all purpose gluten free baking flour
2 tsp baking powder
1 cup mashed banana
1/2 cup filtered water
1/4 cup almond butter
2 tsp pure vanilla extract
1/4 tsp sea salt
3 Tbsp maple syrup
1/2 cup blueberries

Directions:

In a food processor, combine all pancake ingredients (except the blueberries) and process until just blended, stir in the blueberries, pour into a bowl and set aside.
To cook pancakes, preheat oven to 110 degrees. Heat a large ceramic non-stick pan over medium heat. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, and cook another 2-3 minutes.
When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.

*Note: If you do not own a non-stick pan, you may need to lightly oil your pan to prevent sticking, if you do not mind these not being oil free.