Decadent Vegan Banana Blueberry Pancakes with Tangy Blueberry Compote
If you’re looking for a delicious, fluffy, and naturally sweet breakfast, these Vegan Banana Blueberry Pancakes are the perfect choice! Made with simple, wholesome ingredients, they’re easy to whip up and packed with fruity goodness. Whether you’re making them for a weekend brunch or a quick weekday breakfast, these pancakes will become your go-to recipe.
Table of Contents
Why You’ll Love These Banana Blueberry Pancakes
- Fluffy and Delicious – These pancakes are light, airy, and perfectly tender thanks to the mashed banana and baking powder
- Naturally Sweetened – The banana adds natural sweetness, reducing the need for extra sugar
- Quick and Easy – You can make this recipe in 30 minutes with minimal prep
- Dairy-Free and Egg-Free – A completely plant-based pancake recipe that everyone can enjoy
- Packed with Blueberries – Juicy blueberries add a burst of flavor and antioxidants in every bite
- Customizable – Easily adjust the ingredients to suit your taste with different toppings and add-ons
Ingredients You’ll Need
Blueberry Banana Pancakes
- All-Purpose Flour
- Ripe Banana
- Baking Powder
- Vanilla Extract
- Avocado Oil or Coconut Oil
- Salt
- Fresh Blueberries
- Plant-Based Milk
- Maple Syrup
Blueberry Compote
- Fresh Blueberries
- Coconut Sugar
- Lemon Juice
- Ground Cardamom (optional)
Possible Vegan Pancake Toppings and Add-Ons
Take these pancakes to the next level with some delicious toppings and mix-ins:
- Fresh fruit – Sliced bananas, extra blueberries, or strawberries.
- Nut butter – Drizzle almond, peanut, or cashew butter for extra richness.
- Chopped nuts – Toasted pecans, walnuts, or almonds add crunch.
- Coconut flakes – Unsweetened shredded coconut for a tropical touch.
- Chocolate chips – Vegan chocolate chips for a hint of indulgence.
- Vegan whipped topping – To add that little extra bit of sweetness.
- Powdered sugar – A light dusting for extra flavor.
- Lemon zest – A hint of citrus brightness pairs perfectly with blueberries.
- Chia seeds or flaxseeds – Adds extra fiber and nutrients.
- Cinnamon or nutmeg – Warm spices for a cozy flavor.
The Benefits of Eating Blueberries
Blueberries are not just delicious. They are also packed with health benefits. Here are some reasons to include them in your diet:
- Rich in Antioxidants – Blueberries contain high levels of antioxidants, which help protect your body from free radical damage and reduce inflammation.
- Supports Heart Health – The natural compounds in blueberries may help lower blood pressure and improve cholesterol levels.
- Boosts Brain Function – Studies have shown that regular consumption of blueberries can enhance memory and cognitive function.
- Aids Digestion – Blueberries are high in fiber, which promotes healthy digestion and supports gut health.
- Good for Skin – The vitamins and antioxidants in blueberries can help maintain healthy skin by reducing oxidative stress and promoting collagen production.
- Supports Immune Health – Blueberries are packed with vitamin C and other nutrients that help strengthen the immune system.
You can read more about the benefits of blueberries here and here!
Common Questions
Can I make these pancakes gluten-free?
While I haven’t tried the recipe with an alternative flour, you should be able to swap the all-purpose flour for a gluten-free all-purpose blend to make them gluten-free.
Can I use frozen blueberries instead of fresh ones?
Absolutely! If using frozen blueberries, do not thaw them first—just mix them into the batter straight from the freezer to prevent excess moisture from bleeding into the pancakes.
What can I use instead of oil?
You can replace the oil with applesauce or extra mashed banana for an oil-free option.
Can I store and reheat these pancakes?
Yes! Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for longer storage. Reheat in a skillet or microwave.
What plant-based milk works best for this recipe?
Any plant-based milk works! Almond, oat, soy, or coconut milk are great options.
Vegan Banana Blueberry Pancakes
Equipment
Ingredients
Blueberry Compote
- 1 cup Blueberries
- 2 tbsp Coconut Sugar
- 1 tbsp Lemon Juice
- pinch Cardamom, optional
Banana Blueberry Pancakes
- 1 medium to large Mashed Banana
- 1 cup All-Purpose Flour
- ½ tbsp Baking Powder
- ½ tsp Salt
- 1 tbsp Avocado Oil
- 1½ tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1 cup Plant-Based Milk
- ⅔ cup Blueberries
Instructions
Blueberry Compote
- In a small saucepan over medium heat, add the blueberries, coconut sugar, lemon juice, and cardamom (if using).
- Brink to a simmer and cook for about 8-10 minutes, stirring often, until the blueberries start to burst or break down and the mixture thickens.
- Remove from heat and let cool slightly before serving.
Banana Blueberry Pancakes
- In a large mixing bowl, mash the banana until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the bowl with the mashed banana. Add the avocado oil, maple syrup, vanilla extract, and plant-based milk. Mix until just combined.
- Gently fold in the blueberries.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or non-stick spray.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for another 2 minutes until golden brown.
- Stack the pancakes. Top with non-dairy whipped cream and drizzle with the blueberry compote and maple syrup.
Notes
Nutrition
These Vegan Banana Blueberry Pancakes are a must-try for any pancake lover. They’re quick, easy, and filled with nutritious ingredients. Whether you’re serving them for a family breakfast or a weekend brunch, they’re guaranteed to be a hit!
Looking for more vegan breakfast ideas? Check out our other plant-based recipes like these Vegan Apple Pie Overnight Oats and subscribe for updates!
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