With the coronavirus quarantine going on, many people are sharing productivity tips for working at home. They say you should get up early, exercise, then stick to a strict work schedule. That’s not really my style. I see this time as an opportunity to step back from life and relax a little. In fact, my favorite part of social distancing is taking my time in the morning to make breakfast! Quarantine life has allowed me to enjoy these delicious blueberry banana pancakes whenever I want, not just on weekends.

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

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

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Vegan Blueberry Banana Pancakes With Homemade Blueberry Sauce

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.

Course Breakfast, Brunch

Cuisine American, Dairy Free, Vegan, Vegetarian

Keyword banana pancakes, banana pancakes no egg, banana recipes, blueberry pancakes, blueberry recipes, blueberry sauce, breakfast, dairy free pancakes, easy vegan breakfast, egg free pancakes, fruit pancake recipe, fruit sauce, high protein vegan brunch, pancakes, quick breakfast recipes, quick pancake recipe, sweet brunch recipes, vegan breakfast recipes, vegan brunch recipes, vegan pancake recipe, vegan pancakes, vegan recipes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 servings

Calories 283.5 kcal

Author Ayaka

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 together 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 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.