Blueberry Banana Pancakes

How to make Blueberry Banana Pancakes

Pancake Fans, I have an easy vegan and gluten-free recipe for you!  The batter is simple and, on its own, provides protein, fiber, and omega-3’s.  Blueberries and bananas are two of my favorite add-ins.  They provide a healthy amount of nutrients to a breakfast that doesn’t typically offer a lot of nutritional value.  Blueberries and bananas bring potassium and vitamin C to this hotcake recipe.  Bananas also contain Vitamin B6 and the soluble fiber pectin, which helps prevent constipation. The skin of blueberries is known to be a great source of heart-healthy anthocyanins along with many other beneficial antioxidants.  Top your pancakes off with a little nut butter for additional protein and remember to go easy on the maple syrup, the fruit gives this recipe plenty of sweet!

Gluten Free Dairy Free Vegan Vegan


8-9 pancakes / 2 pancakes per serving

  • ½ c whole-wheat flour or gluten-free flour
  • ¾ c old fashioned oats
  • 1 heaping tablespoon dark brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon chia seeds
  • 1 teaspoon flax meal
  • 1 ¼ c almond milk, unsweetened
  • 1 teaspoon pure vanilla extract
  • ¾ c fresh blueberries
  • 1 medium banana, sliced
  • 100% real maple syrup, to taste
  • 1 tablespoon nut butter (optional)


  1. In a medium bowl, combine dry ingredients.
  2. Add wet ingredients to dry and mix well with immersion blender.
  3. Heat griddle or pan on low-medium heat, lightly coat with nonstick spray.
  4. Ladle ¼ c of batter per pancake onto griddle.
  5. Add a few slices of bananas and blueberries prior to flipping (cook 2-3 minutes on each side or until tiny bubbles appear).
  6. Wipe down and spray pan as needed.
  7. Top with extra blueberries and banana slices, drizzle with syrup and add a little nut butter.

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