The best, EVER, Vegan Blueberry Pancakes: they’re thick, fluffy, packed with blueberries, and perfect for your Sunday morning brunch. This recipe is easy and made with wholesome, all-natural ingredients.
If I had to choose one breakfast food for the rest of my life it would have to be pancakes. And, not some piss poor pancake from a yellow box made with processed crap and hydrogenated oils. It would be these incredible vegan blueberry pancakes.
These are seriously some of the best pancakes I’ve ever made or eaten. They’re hearty, fluffy, thick, and so simple to make. So, if you’re looking for a vegan pancake recipe that’s sure to make EVERYONE happy this is it.
Pancakes also make a great snack or dinner as well. Yes, we make pancakes all the time and you should too when you’re hungry. They’re simple to throw together and always satisfying. So, what are you waiting for?
Let’s make some pancakes.
🥞 Ingredients You’ll Need
Here’s a list of the simple, whole-food ingredients you’ll need to make these delicious pancakes.
Dry
- Flour: I used a mixture of whole-wheat and oat flour.
- Ground Flaxseed: This works as an egg replacement. But, be sure the flaxseed is ground or it won’t work.
- Baking Powder: It makes things all nice and fluffy. So, unless you want cardboard pancakes do not leave this out of the recipe.
Wet
- Almond Milk & Water: I have found this combination helps to soften the batter.
- Unsweetened Applesauce: A great oil replacement to keep these pancakes low-fat and hearty healthy. If you don’t have access to applesauce try using aquafaba (chickpea juice). It has a neutral flavor and works very well as an oil-replacement.
- Maple Syrup & Vanilla: For sweetness and depth of flavor. It’s excellent with blueberries.
- Mashed Banana: I love the added flavor it gives to these pancakes. But, you can leave it out if you wish.
- Blueberries: You can use fresh or frozen blueberries for this recipe. I prefer frozen so I can keep them on hand all the time.
How To Make Vegan Blueberry Pancakes
- If you have a non-stick griddle, preheat to 350 degrees. If using a nonstick skillet, heat on medium.
- Add all dry ingredients to a large mixing bowl and whisk to combine.
- Place all of the wet ingredients, except for the bananas and blueberries, into another bowl and mix well. Add the wet mixture to the dry ingredients and mix until well combined, but do not over mix. Leaving some lumps is just fine. Toss the mashed banana and blueberries into the batter and stir until everything is combined. Set the pancake batter aside and allow it to rest for 5 minutes.
- Once the cooking surface is ready use a ¼ cup of the batter for each pancake. But, if you're like me and want your pancakes the size of manhole covers, allow ½ cup of batter per pancake.
- Cook until you start to see the bubbles or the edges start to crisp up a bit. Then flip and cook until the bottom is slightly golden. Usually about 20-30 seconds.
- Serve immediately with warm maple syrup.
Enjoy these delicious vegan blueberry pancakes with maple syrup or top them with my homemade vegan whipped cream, some coconut flakes, walnuts, and fresh blueberries. It will be a brunch to remember!
Personally, I love drowning these pancakes in my healthy Blueberry Compote. It’s so simple, but so delicious!
How To Serve Vegan Blueberry Pancakes
I love hot and savory breakfast side-dishes with these pancakes. Here are a few of my favorites…
💭 Tips For Perfect Blueberry Pancakes
- Do Not Over-mix The Batter! This is the biggest mistake people make when making pancakes. Lumps in the batter are OK!!! Mix just until everything is combined because over mixing will lead to hard and dense pancakes. No Bueno!
- Let the skillet heat up completely. Give your cooking surface plenty of time to completely heat up. You’ll get a really crappy first pancake if you start too early. BE PATIENT!
- Non-Dairy Milk. Use any vegan milk you prefer if almond milk ain’t your jam.
- Let The Batter Rest. This lets the flour absorb the liquid ingredients and gives the baking powder a little time to make the pancakes fluffier.
- Add The Blueberries To The Batter. Yes, add them to the batter. Many say don’t do this, but I’ve never had a problem and I like an equal blueberry disbursement in my pancakes.
- Flip when you see bubbles. Flip your pancakes when you see the little bubbles start to form. Your pancake batter won't spread out everywhere causing flat pancakes.
Storing and Freezing
Naturally, these pancakes are best when fresh and don’t store well in the fridge. But, they do freeze well.
You simply place them in a freezer-safe bag and store them for up to 1 month in the freezer. When you’re ready to enjoy them just toss them in the toaster for a quick breakfast when you’re running late. You can also warm them in the microwave.
More Vegan Breakfast Recipes
Looking for more hot vegan breakfast recipes that are not oatmeal? Got you covered. Check out these delicious morning munchies.
- Vegan Breakfast Tacos
- Easy Cheesy Vegan Grits
- Cheesy Vegan Grits Bowl with BBQ Soy Curls & Kale
- The Best Vegan Frittata
- Homemade Biscuits with Chocolate Gravy
These Vegan Blueberry Pancakes are…
Vegan, vegetarian, plant-based, dairy-free, oil-free, naturally sweet, and refined sugar free.
Looking for more delicious vegan pancake options? Check out my Best Fluffy Vegan Pancakes, Banana Oat Blender Pancakes, Vegan Pumpkin Pie Pancakes, or Peanut Butter Pancakes.
I want to know how these turned out for you! Be sure and leave a comment below and share a picture on Instagram with the hashtag #shaneandsimple.
Best Vegan Blueberry Pancakes
- Total Time27 minutes
- Yield14 pancakes 1x
- DietVegan
The best, EVER, Vegan Blueberry Pancakes: they’re thick, fluffy, packed with blueberries, and perfect for your Sunday morning brunch. This recipe is easy and made with wholesome, all-natural ingredients.
Ingredients
Dry
- 1 cup whole wheat flour
- 1 cup oat flour (see Notes below)
- 2 Tbsp ground flaxseed (flax seed meal)
- 1 Tbsp baking powder
- ½ teaspoon salt
Wet
- 1 cup water
- ¾ cup unsweetened almond milk
- 2 Tbsp unsweetened apple sauce
- 2 Tbsp maple syrup
- 1 tsp. vanilla
- 2 small bananas or 1 medium-sized banana mashed
- 1 cup frozen or fresh blueberries
Toppings (optional)
- Vegan Whipped Cream
- Fresh blueberries
- Shredded coconut
- Sliced bananas
- Chopped walnuts
- Maple syrup (real, not that fake, cheap crap in the old lady bottle)
Instructions
- If you have a non-stick griddle, preheat to 350 degrees. If using a nonstick skillet, heat on medium.
- Add all dry ingredients to a large mixing bowl and whisk to combine.
- Place all of the wet ingredients, except for the bananas and blueberries, into another bowl and mix well. Add the wet mixture to the dry ingredients and mix until well combined, but do not over mix. Leaving some lumps is just fine. Toss the mashed banana and blueberries into the batter and stir until everything is combined. Set the pancake batter aside and allow it to rest for 5 minutes.
- Once the cooking surface is ready use a ¼ cup of the batter for each pancake. But, if you're like me and want your pancakes the size of manhole covers, allow ½ cup of batter per pancake.
- Cook until you start to see the bubbles or the edges start to crisp up a bit. Then flip and cook until the bottom is slightly golden. Usually about 20-30 seconds.
- Serve immediately with warm maple syrup.
Notes
Make your own oat flour by adding 1 cup of old-fashioned oats to a blender and processing until it looks like oat flour.
Do Not Over-mix The Batter! This is the biggest mistake people make when making pancakes. Lumps in the batter are OK!!! Mix just until everything is combined because over mixing will lead to hard and dense pancakes. No Bueno!
Let the skillet heat up completely. Give your cooking surface plenty of time to completely heat up. You’ll get a really crappy first pancake if you start too early. BE PATIENT!
Non-Dairy Milk. Use any vegan milk you prefer if almond milk ain’t your jam.
Let The Batter Rest. This lets the flour absorb the liquid ingredients and gives the baking powder a little time to make the pancakes fluffier.
Add The Blueberries To The Batter. Yes, add them to the batter. Many say don’t do this, but I’ve never had a problem and I like an equal blueberry disbursement in my pancakes.
Flip when you see bubbles. Flip your pancakes when you see the little bubbles start to form. Your pancake batter won't spread out everywhere causing flat pancakes.
Nutrition
- Serving Size: 2 Pancakes
- Calories: 181
- Sugar: 6.8 g
- Sodium: 195.2 mg
- Fat: 2.3 g
- Carbohydrates: 36.3 g
- Fiber: 4.9 g
- Protein: 5.6 g
- Cholesterol: 0 mg
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Vegan Breakfast Recipes
- Method: Stovetop
- Cuisine: Vegan
*This recipe was originally posted in 2018 and has been updated in January 2021 with new photos, better instructions, and a couple of extra ingredients. Thank you!
Truly the best pancakes we have ever had….easy to make and incredibly delicious. Appreciated the instructions to make Oat Flour as we did not have that but did have oats. My husband was so taken with the pancakes he not only printed out the recipe but put it in protective plastic sheets to keep it on hand and good forever. Thank you, thank you , thank you Shane !!!
Delicious! What else can I say! I’m not a big pancake or waffle person, I would rather have French Toast, but these pancakes were perfect! Thank you for a great recipe!
what can I use instead of whole wheat flour Spelt buckwheat are out, can I use almond or chickpea flours? Thanks
These pancakes were delicious! I subbed 2 tbsp plant-based yogurt for the applesauce, since I had none on hand. Topped each plate of pancakes with a drizzle of agave and steamed fruit (blueberries, apple slices, mangoes, and sour cherries). This recipe is a keeper. Thank you, Shane!
I’ve come back to leave a second rave review for these pancakes, first one was @3years ago. Just made these tonight,sans banana, for a rainy spring dinner. As always they are the best I have found. Perfect for a nice breakfast or brunch but oh so good for a supper. Easy and delicious. Thank you again for sharing.
Thank you so much, Candace! It’s not often I get a second review:) If you wouldn’t mind, please hit those “stars” as well:)
We just love these! We are going skiing with friends this weekend, and wondering if these can be sheet pancakes as you have done with other pancake recipes? Would love to give that a try to feed the crowd this weekend.
Keep doing the great work you were called to do!
Hi, Michelle! I see no reason why it wouldn’t work…give it a try and let me know. Thank you for your encouragement.
I have made these twice already. Pancakes were always a favourite of mine before going wfpb. Martha Stewart’s buttermilk blueberry Pancakes my go to. (AP flour, white sugar, eggs, butter…you know) So I am always looking for a replacement recipe.
I love your vegan blender Pancakes for a quick breakfast. And it will be my regular pancake recipe.
But this one! This recipe is for those times I have great blueberries and want to have some special stacks.
Beyond pleased with this recipe!
Do the pancakes taste AT ALL like banana??
I don’t think so.
Our go to pancake recipe now. Have substituted both applesauce and puréed sweet potato in place of the banana with fantastic results! The kids can’t get them off the griddle fast enough thank you for the great recipe.
I made these pancakes this morning and they were awesome! My husband really enjoyed them. I used the banana as suggested in the recipe. I do agree with Shane on using real maple syrup, it makes a difference in the quality of the pancakes and there’s no added preservatives.
Eat vegan pancakes we have made!
I have never loved pancakes until now… This recipe is amazing !!! It is extremely moist so maybe that is why I liked it, not to mention that I do enjoy blueberries too!!! We did however decide to thin it just a little bit adding extra almond milk.Can’t thank you enough!
Thank you, Cheryl! I’m so glad you enjoyed them.
These are delicious pancakes! I didn’t add the bananas as my husband does not care for them and they still came out great. Next time I will try whole wheat pastry flour instead of the whole wheat flour for a lighter texture. Thanks again for a great recipe.
best blueberry pancakes ever. just made them for Mother’s Day and they were a huge hit. also taste very good without fruits and tofu scramble and/or veggies! will be making these again 🙂
These are so so good. Have made them 3x in the last 2 weeks/ I used frozen raspberries and I think they are even better than the blueberry. Thanks for the great recipe.
These are the best vegan pancakes I have tried. I have made them twice now and they have turned out great both times. The only change I made was to omit the banana because of an allergy. I usually double the recipe and freeze the extras to have for breakfasts during the week. I can’t wait to try your fluffy pancake recipe next time!
Just made a double batch in the waffle maker, my husband who usually eats 3 eggs and bacon every Sunday asked if he could have these, Thank you for helping me continue to lower his cholesterol with better food.
That’s awesome, Kathleen!!! Thanks so much for sharing.
We made these blueberry pancakes today and they were awesome – we have tried many recipes but this is by far the best one! Thank you!
Wow, Carol! Thanks so much for reaching out and sharing that with me.
Best pancakes ever! I have made them many times as they are our family fav, but today I experimented by doubling the fresh blueberries to 2 rounded cups…. wow! That’s how we’ll make them from now on…. you don’t any add one on top this way! Thank you for your wonderful recipes!
I may have already previously left a review, but I just have to come back to say I LOVE these pancakes. Every couple of months I cook a big batch of these and freeze them. I pull out a few at a time for when I want something special and not in my every day routine. Even my non-vegan husband loves them!
That is so great, Marianne! Thanks for reaching out.
Thanks for the great recipe! My son is diabetic and celiac, so we’re always looking for good recipes that we can tweak to be gluten free with low sugar. This worked great with the buckwheat substitute someone else mentioned. They were delicious! I omitted the blueberries actually, because my kids won’t eat them but this is going to be my new go to base recipe! I also appreciate that you have the carbs. Makes it easy for me to calculate his insulin. 🙂
Thank you so much, Carrie! I’m so glad they worked for you:) Happy Holidays!
Made these today and followed the recipe as written. I thought the pancakes would stick to my griddle without the use of oil but was pleasantly surprised that they did not. I used my cookie dough scoop for sizing. They were absolutely delicious. Just froze the rest. Will definitely be my go to recipe for now on. Also read the other comments and think I may try using raspberries and chocolate chips next time.
Amazing! I added some walnuts and cinnamon, but this recipe is great without those too. Can’t wait tommake them again!
I made these yesterday. My 14 yr old son who doesn’t like healthy things usually asked for seconds! They were so delicious! To make mine gluten-free I substituted cassava flour for whole wheat flour. I think it made them slightly gummy, but my husband and son did not notice. Big hit thank you!
First time I ever made pancakes I’m pretty sure. They were flippable! I had frozen soy and oat milk, the soy in 1/4C cubes and the oat in 1/2C cubes. Omitted the salt and did 2t of baking powder. Added 1T maple syrup to the wet ingredients and 1t cinnamon, 10z of frozen bananas, 1C frozen blueberries. Toasted 1C of walnuts 30M @ 250 and then chopped and added to batter. Cooked them on a griddle longer than recipe says because they didn’t seem done. I overcooked them but they’re not burnt and feel “not done” but they ARE done. The blueberries and banana prevent the pancakes from feeling dry and “done.” Sweet enough for me and they’re delicious and were my dinner!
Got around 20 pancakes out of this batch. You’re quite a fantastic find, Shane!
Marge, thank you so much. And, glad you’re here:)
These are simply the BEST vegan pancakes I’ve ever made! I just threw away all the other pancake recipes in my binder that really were never quite right. Why mess with perfection? This is my go-to from now on.
Thank you so much!
Is there anything I could substitute for applesauce? Thanks!
Shane, these pancakes were awesome! I’m new to the whole food plant based world. Because of my heart disease and some recent changes with that, my world also can’t include any kind of oil or fat anymore. Sooooo, I’m on the hunt for plant based oil-free recipes. I found you because I first found your chocolate gravy recipe. OMG!! I’m a southern girl who grew up on chocolate gravy. I just found your blog last week and I’m also following you on Instagram. Thank you for sharing your recipes with all of us!
Lynette, I’m so glad you are here and thank you for reaching out. Please don’t hesitate to reach out with any comments or questions. I’d love to help in any way I can. Blessings to you.
My husband is new to wfpb eating and has never been a pancake fan… always bacon, sausage, or steak and eggs with a side of biscuits and gravy. After a warning from his doc that he was a walking heart attack he has converted over (much to my happiness). I made him these pancakes for the first time he said its his new fav and has requested them again for tomorrow 😃 every recipe of yours I’ve tried are a10 now I code them with SS so I know they’re from your site. Thank you for such great recipes!
That’s awesome and thanks for reaching out!
Very quick and easy. I had everything on hand.
I made these today. They were great! I added walnuts because I had some on hand.
That’s great, Vickie! We love adding walnuts as well. If you wouldn’t mind, I really appreciate you leaving a star rating when you get a chance. It really helps with the “powers that be” at Goolge to get ranked. Blessings.
These are great! My family just devoured them. We had a big bucket of blueberries we picked yesterday and my 4 year old was quick to ask for blueberry pancakes. Thanks!
Kate, that is so awesome! Thank you for sharing.
What is this witchcraft?!?!? I followed the recipe to the letter (using metric cups) and it turned out amazingly fluffy. The best pancakes we ever had. I did not use any oil and it was easy and did not stick to the pan at all. This is an instant guilt free delicious weekend staple for us.
Thank you so much, Claudia:)
Loved these pancakes. The flavor was delicious.
Love these pancakes, it feels so good when I discover a recipe that is so good and healthy. Thank You very much for sharing this recipe.
Can I use cashew milk instead of almond? I’ looking forward to trying these.
Yes, absolutely!
I Tried so many vegan pancake recipes withcsimiliar ingredients but they weren’t as good as these. Will definately make again Thank you!
THESE ARE AMAZING!!!
I’m a new plant based nutritionist coach and will be recommending this recipe and your website/instagram page to them. LOVE THEM! I mixed a cup of large organic frozen blueberries from whole foods and they are so good and chunky in this recipe. I also used trader joe’s soy milk that comes in the carton. No additives in this brand of soy milk and nice and creamy for this recipe.
Thank you for making my day 🙂
These are amazing, truly the best! I’ve made these multiple times already, with raspberries too. So so good!! Thank you for such a simple and delicious recipe!
Can we omit the bananas or replace with something else? Is that a necessary ingredient? (cant have bananas)
I omit Banana. not necessary.
Made these today, absolutely delicious! I used prune purée instead of applesauce because that’s what I had. Soooo good! I will definitely make these again. So hearty and satisfying. Thank-you once again for your wonderful recipes!
That’s awesome, Jan! I love it when people improvise. It’s about using what you’ve got. Way to go!!!
WOW, yum! Hubby and I just finished our first batch of these and they are super! May add a smidge more applesauce or liquid next time as they turned out thicker than most pancakes we’re used to, but I guess that’s part of it when you use REAL whole ingredients and not prepackaged chemical filled powders. We will definitely be doing this one again! Thank you for making our transition to a WFPB diet so much easier and yummier than we imagined!
and to put in my two cents to Cindy’s question: I only tasted banana where my Hubby had not mashed up the bananas as much to where they were chunky, but where he mixed it better, I didn’t taste it.
Emily, thank you so much! I’m so glad you enjoyed the pancakes. They’re one of our favorites. And, yes, I hardly know there’s banana in them. Blessings.
This looks delicious! What cooking spray are you talking about?
Hi, Mary Pat! Any of the standards (Pam, etc.), but if you have good nonstick cookware you shouldn’t need any. I only recommend these as a last resort. Hope you enjoy!
I haven’t tried these but would love to but do they taste like banana? My husband does not like bananas. 🙁
I don’t think they taste like banana, but you can leave them out.
I made this recipe for the first time and everyone loved it. So excited for weekend breakfast again.
Magda, that is so exciting! I’m glad you enjoyed the pancakes and thanks for reaching out. Blessings.
I’ve made this recipe so many times that I have it memorized. These are the best! I often switch up the blueberries for whatever I have in the fridge. I made them this morning with raspberries and chocolate chips and they were delicious. Thanks for a great recipe!
Vic, that is awesome and thank you! And, LOVE the combo of raspberries and chocolate chips. Can’t wait to try it!
Delcious and super easy to make!!
Thank you! Merry Christmas.
Great base recipe. I adapted it to what I had on hand and it came out really tasty.
Thank you. That’s exactly how I like my recipe to be perceived. I LOVE it when people make it work for them.
I forgot to add the rating,
Haha, no worries. Thanks so much!!!
These are fantastic! My question is, how do I keep my pancakes from sticking together when I freeze them? I froze my leftovers and ended up with a frozen chunk o’pancakes. Not a disaster. They thawed out and were still yummy. 🙂
Use wax paper, cut in squares, and place between the pancakes before you freeze them. Hope this helps and SO PUMPED you liked them. Thanks for reaching out.
I love these and have them at least once a week! I’ve been mixing a full batch of the dry ingredients and putting them in a Tupperware ware container with the list of all ingredients taped to the lid. When I’m ready to make, them, I mix up 1/4 of the wet in a 2-cup Pyrex measuring cup, then whip in a little over 1/2 cup of the dry mix. (Works fine that way.). I’ve decided next time I’m going to do a double batch of the dry mix so I won’t run out as fast! (Living alone as a plant-based eater requires a little extra innovation!)
Annette, age 85 and vegan for 8 months.
Annette, this is so awesome and a fabulous idea! Thanks for sharing and so glad you enjoy the pancakes. Merry Christmas and blessings.
These pancakes are so easy to make and absolutely delicious!! I hadn’t eaten pancakes in so long. I’m so excited that I came across your blog and this recipe. Looking forward to try out many of your recipes! Thanks!
Roz, that is so great! These are my favorites too:) I hope you try and enjoy some of the other recipes. Many blessings to you.
How much baking powder can I leave out and still get good results? Can I leave out all the salt? I found my first batch to be salty and a little bitter. So I tried to adjust by adding sugar, but that’s not my preference. How low can I go on the baking powder and get good results? I admit I don’t bake much and am not familiar with this kind of adjustment. Thanks
Leave out the salt entirely and use 2 tsp. of baking powder. Add 1 Tbsp of maple syrup to the batter. Should still work just fine.
Been looking for a Whole Food Plant Based healthy pancake recipe for a while! This was AWESOME and delicious! Thank you so much!
Will make them next weekend, so good!
Awesome, Suzanne! So glad you liked them. These pancakes are our “Saturday morning” thing.
These are the best! My husband and I ate them till we were stuffed. That batter made 11 large pancakes and we ate them all like champs! Delicous! Thanks, Shane!!!
Awww, that is awesome, Suzanne! Thanks for sharing!!! Would you mind rating it when you get a chance? Thanks!!!
Hello Shane I was wondering if you knew how long the batter can stay in the fridge without going bad? Thank you and love all your plant based oil free recipes! Trying to loose weight and have a healthy heart here ! 🤗
Hey, Juliana! I’m not sure exactly how long it would last. But, I have left it in the fridge for a couple of days before using it. Hope this helps.
I don’t usually comment on recipes, but this one was so off-the-charts delicious I had to come and tell you how much we enjoyed it. My husband added some Vegan butter to his first one, but soon declared that they didn’t need anything added because they were moist enough straight off the griddle! I had mine with a drizzle of real maple syrup. So filling and absolutely delicious. I didn’t alter the recipe other than to add a touch of cinnamon to the batter. I’m so glad I went for it and made a double batch! These will be on repeat for sure! Thank you for sharing this with the world!!!
Awww, Liz, that is so great. Thank you so much for sharing this with me. I really appreciate you taking the time to not only rate the recipe but share your experience. I hope you have a great holiday season. Blessings.
Plant base recipes are very new to me.
Your recipes make me excited to start cooking healthy.
Thank you, Beverly! I hope you enjoy them. And, don’t hesitate to reach out with a question or comment.
I’ man up on on some of those recipes. My only observation is your nuts are too big—-no cheap sexual innuendo. I break the nuts up. If one must you can sneak in chia seeds and flax and whatever to the dry mix. Let’s eat!
Made these for dinner last night for my dad who had to turn a new leaf on life. In March he had s massive heart attack in front of me (yikes)then spent a month in ICU until he was stable for open heart surgery. Now he walks 5 miles a day has dropped 30 lbs and more importantly he’s been open to my lifestyle being a vegan! He’s a carnivore through and through but has found out that vegan food is delicious! Thanks to yours truly! Since he’s done so great post surgery I felt pancakes for dinner were warranted. I added a tsp of Lemmon zest & doubled the apple sauce, I also made my own oat flour because it’s so damn easy! I topped them with fresh blueberries, shaved coconut and walnuts. He ate 2 pancakes and said “these are the BEST pancakes I’ve EVER eaten in my life! Success! He also commented on how they stayed hot longer, and asked how I did that??? I guess it had to do with the four mix, but I dunno! Great pancakes! Thus morning I’m making him the green smoothie so we’ll see what he thinks about that! Also I’m making the date Carmel so stay tuned and make these pancakes!!
Steph, that is awesome! I love hearing stories like this. Thank you so much for sharing! Could I use part of your comment for a quote at a later date? Thanks again and hope your dad continues to improve!!! Blessings!!!
Sure thing! Happy to share.
If you leave the bananas out does it affect the texture of the pancakes? Unfortunately, I have a strong aversion to bananas ?
Is there something I could use in they’re place if they’re necessary for texture?
Yes, the pancakes should still come out quite nice. Let me know!
Hi! Just tried your wicked blueberry pancakes. They were everything you said they were and more. Easy, fluffy and delicious. Thank you.
Awesome, Sally! So glad you like them. Blessings.
5 *’s is for like’ world peace’ or Orgasmic tastings. these are good, tho . I made these for Sabbath tomorrow ( I sure hope they keep as they are really moist) Very tasty Shane ( I used apple juice instead of water. It just happens sometimes, I got to meddle. Good good cakes .sauteed apples atop would be fun . #keeponcooking!
Thanks so much, Kim! And, keep on “meddling”… it’s how great things happen:)
Picky, picky, picky kid approved! My 5 year old had 4 in a serving and then came back soon after and picked 2 up and just ate them with his hands…I couldn’t believe it! I am sooo glad I found your website and recipes thank you!
Alissa, that’s awesome! Yeah, we have 5 children so I know the feeling of victory when you find something they enjoy:)
This recipe is fantastic! and simple to make. Definitely a keeper. Thank you for posting it.
Thank you, Sheryl! So glad you enjoyed it. Thanks for sharing.
A full Tablespood of baking powder??
Yes. But, feel free to play around if you like.
We are new on the whole food plant based journey and looking for kid-friendly recipes. These pancakes are so delicious. The whole family loves them. Thanks Shane, for the great recipe 🙂
Awww, Tosca, thank you so much! I love it when people leave comments talking about the whole family. I’m so glad everyone liked them. These are our Saturday morning breakfast. Blessings.
So delicious and so easy. I’ve made them twice.
Thank you
Thank you, Mary! Blessings.
If I make my own oat flour do I use 1 cup oats made into flour or 1 full cup “flour” after blending? I assume 1 cup processed down will be less then 1 cup afterwards…
1 cup oats will actually give you 1 cup oats. I do the same.
I chose this recipe because of its whole, simple ingredients with no dairy or added sugar. They turned out perfectly and everyone in the family loved them, including my picky 2-year-old., who declared them to be “delicious”! No phototo post, because they disappeared too quickly. I’ll be making these again and again.
Elizabeth, that’s so great! So glad everyone likes them and thanks for reaching out!!!
Thanks Buddy, love your food…and your site, and I also enjoy the group…
Nuffy…
Thanks!
Can I use frozen Bansnas please?
You’ll want to let them thaw first because they need to be mashed.
Shane could I cook these in a waffle maker please?
I’ve never tried it, but it should work just fine.
I don’t have any oats on hand. Can I use solely wheat flour for these? Thanks!
Absolutely!
Could these be made into waffles?
I’ve never tried it, but I don’t see why not.
I made them as waffles this morning. Yum!
Awesome! Pumped it worked out.
Yes! They’re fantastic as waffles!
These pancakes are so yum-yum! I am disabled with multiple chronic illnesses both of which make it really challenging to cook for my family. Being wfpb, brings more challenges to me because many of the trendy recipes contain ingredients not common to my pantry staples. Shane, I truly appreciate the time and effort you put into taking every day food and making it plant based and EASY to prepare! While making these pancakes today (brunch?) I was able to do a bit, then rest my spine, then do more. I didn’t have any applesauce so that was omitted, but not to worry, the pancakes tasted delish! Compared to other wfpb pancake recipes, these were definitely the fluffiest. ?
Thank you so much, Mary! I’m sorry to hear how challenging day to day tasks can be for you. I’m glad that my recipes are one less stressful thing for you. To hear stories like yours and to know I can provide some small bit of comfort makes it all worth it for me. I don’t want my recipes to be just about food, but I want them to change lives for the better. You make me feel as if that is happening. Thank you so much and God bless! Peace and feast.
I made these today with some adaptations & they were exceptionally easy & delicious to boot! Firstly, I doubled the recipe & got about 14 plate size waffles. I only used half the water replacing the other half with more soy milk. Then I used buckwheat flour instead of wheat. I didn’t have applesauce so I made my own with some apples I had that started to get a little soft. I tossed in some pecans & dried coconut flakes. I tried a couple odd skillets that I thought were nonstick & they still stuck so I went out & picked up a griddle & they came out beautifully. So, thanks for the receipt(s). I stumbled on your blog a few weeks ago ; so far so good.
Can I use all oat flour since I am gluten free?
Made these the other day and I have to say they’re the best vegan pancakes I’ve ever had!!! Substituted buckwheat flour for whole wheat to keep gluten free (plus just have always loved buckwheat pancakes) and only had organic plain unsweetened soymilk so used that in place of the almond milk. So fluffy and moist and YUMMY! Made your spicy breakfast sausage patties to go with and a little spicy at first but they mellowed after a day or so….been eating this for breakfast the past 3 days lol…….so freaking delicious! Love the salt and sweet mix. Really glad to have found your site and really looking forward to trying more of your recipes! Thank you Shane!
Christina, thanks so much for the response! Love hearing these stories and pumped you enjoyed the pancakes and sausage. Two of our favorites, especially on Saturday mornings. Also, way to adapt and make them your own. Peace and feast.
We just tried the recipe this a.m. and the pancakes were AMAZING, plus super easy to make! My kids loved, loved them and were even inspired to try coming up with their own pancake recipe! Thanks again, Shane!
Awesome! Thanks so much!!!
I’ve made these pancakes in my scan pan several times now. They are really delicious and a hit when family come to visit.
OMG! These things are amazing!
I made these this morning. They were great!