Easy Vegan Blueberry Banana Pancakes With Blueberry Sauce

Brighten up your morning with these vegan blueberry banana pancakes! Topped off with a homemade blueberry sauce, they make for a delicious start to the day. 

I love these Vegan Blueberry Banana Pancakes with Blueberry Sauce because they’re so yummy and easy to make. The banana and blueberries make them sweet without needing lots of sugar, and the almond milk gives a nice nutty taste. Mixing everything together is simple, and the hint of cinnamon makes them smell and taste cozy.

What I enjoy is the homemade Blueberry Sauce on top. It’s like a sweet and tangy hug for the pancakes. The blueberries with a bit of lemon taste so fresh, and the sauce becomes thick and luxurious with a touch of cornstarch.

These pancakes are not just tasty but a quick and fuss-free breakfast. The mix of natural ingredients and that special blueberry sauce makes them my favorite morning treat. It’s a delicious way to start the day!

All you need to make this recipe is a banana, fresh or frozen blueberries, and some pantry staples that you probably already have at home. No need to face the craziness of grocery stores! The pancakes don’t require maple syrup, since homemade blueberry sauce is included in the recipe.

If you don’t have any fruit, you can always try out this plain pancake recipe instead!

How To Make Vegan Blueberry Banana Pancakes With Blueberry Sauce

Ingredients

For the Pancakes

  • 1 large ripe banana
  • 1/2 cup unsweetened original almond milk
  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/3 cup blueberries fresh or frozen

For the Blueberry Sauce

  • 1/2 cup frozen (or fresh) blueberries
  • 2 tbsp water
  • 1 tbsp granulated sugar
  • 1 1/2 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 1/2 tsp water

Instructions

For the Pancakes

  1. Blend the banana, almond milk, and vanilla in a small food processor or mini blender.
  2. In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
  3. Pour the blended banana mixture into the bowl with dry ingredients and stir just until combined. Gently fold in the blueberries.
  4. Heat a well-greased skillet over medium heat. Scoop 1/4-1/3 cup of batter onto the pan and cook for about 1 minute, or until bubbles form on the top of the batter. Flip, then cook for an additional minute. Repeat with the remaining batter.

For the Blueberry Sauce

  1. Combine the blueberries, water, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil, then reduce heat and bring to a gentle simmer.
  2. Stir together the water and cornstarch in a small bowl. Add this mixture to the saucepan and stir to combine. Cook, stirring, for several minutes, until the mixture thickens enough to coat the back of a spoon.
  3. Drizzle warm blueberry sauce over pancakes and serve immediately.

Additional Tips For Making Blueberry Banana Pancakes

Add Some Crunch with Nuts: Sprinkle chopped nuts like almonds or walnuts on top of your pancakes. It gives a nice crunch and extra flavor when you take a bite.

Try a Coconut Cream Topping: Make a quick coconut cream topping by whipping together coconut cream and a bit of powdered sugar. Put a spoonful on each pancake before pouring over the yummy blueberry sauce.

Mix Up the Berries: Have fun with your berries! Mix in different ones like raspberries or blackberries into the blueberry sauce. It adds more colors and tastes to your pancakes.

Go Mini with Pancake Stacks: Make things cute by creating mini pancake stacks. Use a smaller scoop for tiny pancakes, stack them up, and drizzle with the blueberry sauce. It’s great for a playful breakfast with friends or family.

Nutrition Benefits

These Vegan Blueberry Banana Pancakes with Blueberry Sauce aren’t just delicious—they’re good for you too! Let’s see why:

1. Banana Boost: The ripe banana in the pancakes is packed with good stuff like potassium and vitamins. It’s like a little energy boost for your heart and immune system.

2. Super Blueberries: Blueberries are like tiny superheroes with antioxidants. These help your body fight off bad stuff and keep your brain working well.

3. Plant Milk Power: The almond milk used is plant-based and adds a creamy texture. It also has vitamins like D and E, which are good for you.

4. Flour Fiber: The flour in the pancakes gives you fiber. Fiber helps your tummy feel good, keeps you full, and is nice for your digestion.

5. Cinnamon’s Sweet Secret: Cinnamon not only makes things taste good but might also help your body by reducing inflammation and keeping your blood sugar in check.

6. Light and Lovely Blueberry Sauce: The homemade blueberry sauce is sweet without too much sugar. Blueberries bring vitamins, and a bit of lemon adds a fresh kick that’s good for your immune system.

7. Nutty Goodness (if you add nuts): If you throw in nuts like almonds or walnuts, you’re getting good fats that are friendly to your heart.

So, while you enjoy these pancakes, you’re also giving your body a mix of good things to keep it happy and healthy!

FAQ

Can I use a different type of milk in the pancake batter?

Certainly! You can substitute almond milk with any plant-based or regular milk according to your preference.

Is it okay to use fresh blueberries instead of frozen ones for the pancake batter?

Absolutely! Whether fresh or frozen, both work well. Choose what’s convenient or in-season.

Can I skip the blueberry sauce if I want to reduce my sugar intake?

Of course! The blueberry sauce is optional. If you prefer less sweetness, the pancakes are delicious on their own or with a drizzle of maple syrup.

How do I make these pancakes gluten-free?

To make gluten-free pancakes, swap the all-purpose flour with a gluten-free flour blend. Ensure the baking powder is also gluten-free.

Easy Vegan Blueberry Banana Pancakes With Blueberry Sauce

Recipe by Food by AyakaCourse: BreakfastCuisine: Vegan, Dairy FreeDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

283.5

kcal

These fluffy vegan pancakes are infused with banana flavor and bursting with juicy blueberries. Top them off with homemade blueberry sauce for a delightfully fruity start to your day.

Ingredients

  • For the Pancakes
  • 1 large ripe banana

  • 1/2 cup unsweetened original almond milk

  • 2/3 cup all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp cinnamon

  • Pinch of salt

  • 1/3 cup blueberries fresh or frozen

  • For the Blueberry Sauce
  • 1/2 cup frozen (or fresh) blueberries

  • 2 tbsp water

  • 1 tbsp granulated sugar

  • 1 1/2 tsp lemon juice

  • 1 tsp cornstarch mixed with 1 1/2 tsp water

Directions

  • For the Pancakes
  • Blend together the banana, almond milk, and vanilla in a small food processor or mini blender.
  • In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
  • Pour the blended banana mixture into the bowl with dry ingredients and stir just until combined. Gently fold in the blueberries.
  • Heat a well-greased skillet over medium heat. Scoop 1/4-1/3 cup of batter onto the pan and cook for about 1 minute, or until bubbles form on the top of the batter. Flip, then cook for an additional minute. Repeat with the remaining batter.
  • For the Blueberry Sauce
  • Combine the blueberries, water, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil, then reduce heat and bring to a gentle simmer.
  • Stir together the water and cornstarch in a small bowl. Add this mixture to the saucepan and stir to combine. Cook, stirring, for several minutes, until the mixture thickens enough to coat the back of a spoon.
  • Drizzle warm blueberry sauce over pancakes and serve immediately.
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