Banana-Blueberry-Almond Butter Pancakes


This recipe was adapted from 1,000 Vegan Recipes (1,000 Recipes) and is easy to make.  Be sure to tell me what your favorite toppings for pancakes are in the comment section!

Ingredients:

  • 1 ripe banana, mashed
  • 2 Cups soy milk (we use Almond Milk, but dairy would also work)
  • 2 Tablespoons melted butter or vegan margarine (we usually use Earth Balance)
  • 1 teaspoon pure vanilla extract
  • 2-3 Tablespoons of fresh ground almond butter (or other nut butter, omit if allergies are a concern)
  • 1 1/2 Cups all-purpose flour (we usually do a mix of all-purpose and whole wheat)
  • 1/2 Cup quick-cooking oats
  • 2 Tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt (we usually omit this)
  • 1 Cup fresh blueberries
  • Oil for high heat to coat your griddle so the pancakes don’t stick

Instructions:

  1. In a large bowl, combine the banana, milk, melted butter, almond butter, and vanilla, mixing well.  Set aside.
  2. In a separate large bowl, combine remaining ingredients EXCEPT the blueberries.
  3. Add the wet ingredients to the dry ingredients and stir until just mixed.
  4. Gently fold in the blueberries.
  5. Heat a griddle or large skillet to medium-high, coat with oil.
  6. Pour 1/4 to 1/3 Cup of batter onto hot cooking surface.  Flip the pancakes when small bubbles appear, this usually takes about 3 minutes.  Cook on the second side until browned, about another 2-3 minutes.
  7. Top with your favorite maple syrup and enjoy!

    Vegan Pancakes Griddle

    Pancakes cooking on the griddle.

Notes:

  • The recipe is obviously only vegan if you use a non-dairy milk and a non-dairy margarine.  If you don’t mind including animal products in your foods, by all means use the dairy products you have on hand.
  • We like to double the recipe and freeze the pancakes in sets of two or three.  This is an easy and quick weekday breakfast packed with nutrients.
  • This is a great recipe to let kids help with.  It doesn’t matter if they eat the raw batter – there is nothing in there to potentially make them sick 🙂
  • My very picky, um I mean discerning toddler LOVES these.  He will even eat them frozen straight out of the freezer!
  • Easy to whip up and doesn’t require any special ingredients.  If you don’t have fresh blueberries on hand, just thaw some frozen ones, drain, and mix the drained blueberries in to the batter.

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