Would you believe me if I told you these were vegan, gluten-free and refined sugar-free? For the record, I am personally not gluten-free. But I believe its good to have recipes to please everyone in the room. It’s also good to have healthy alternatives to otherwise heavy breakfast. Healthy living is about balance; eating to enjoy, but also eating to heal, strengthen, and sustain your body. Let’s be honest, most of us eat with our eyes. Telling someone, “eat this because this is good for you” is not gonna cut it. Food should make you happy, excited, and should bring about positive emotions, connect you to great places, people, and memories. I strive to develop nourishing recipes that please your eyes and taste buds and bring about happy thoughts, emotions. These emotions are beneficial to your health as well, by curbing stress releasing good hormones such as dopamine the, neurotransmitter that helps control the brain’s reward and pleasure centers (psychology today).
What you put in your body does reflect how it looks and performs. To the pancakes!
These double blueberry pancakes are sure to be hit to even traditional meat-eaters (honest, my husband devoured them). As mentioned before, there is no wheat, dairy, eggs, or refined sugar in this recipe. After experimenting with different flours for a friend, with an egg allergy, this seemed to yield the fluffiest cake. The banana gives structure and sweetness to the batter. The riper, the better. This pancake recipe calls for oat flour, which you can buy or purchase some traditional rolled oats and pulse them in a high-speed blender to make your own. This is what i prefer because it’s usually less expensive than ready-made oat flour.
The best part about this recipe, is that you can throw all but two ingredients in the blender, buzz it a few times, and it’s pretty much done. The last step before grilling is to stir in the vinegar. The combination baking soda and vinegar react to create the “rise” in the pancake. It will change the color of your batter (if using blueberries) a bit. experiment with different plant-based milk and mix-ins to come up with your own fun recipe.
Vegan Blueberry Banana Pancakes
- blender or food processor
- 2 c oat flour
- 2 large ripe bananas
- 1 t baking soda
- 1.5 c cashew almond or soy milk
- .5 c blueberries fresh or frozen (optional)
- 3 t honey
- 2 t apple cider vinegar
- 11 t oil for grilling
- In a blender or food processor, combine oat flour, bananas, baking soda, milk, half of the blueberries, and honey. Pulse until mixture is smooth. add more milk if needed. stir vinegar into batter until completely incorporated. Batter will change color slightly, this is normal.
- Bring a griddle to medium heat and add oil. Wipe off excess oil using a paper towl. Measure about 1/4 c batter for each pancake. Pour batter and sprinkle a few blueberries on top. pancake will be ready to flip when batter begins to form bubbles. Flip and grill for another 2min.
- Makes about 16 medium sized pancakes. Top with fresh fruit, preserves, nuts or syrup.
- calories per serving 359
- calories from fat 55
- % daily value*
- total fat 6.1g9%
- saturated fat 1.2g6%
- trans fat 0.0g
- cholesterol 0mg0%
- sodium 363mg15%
- potassium 530mg15%
- total carbohydrates 68.2g23%
- dietary fiber 7.4g29%
- sugars 26.6g
- protein 9.9g
Tried this recipe? Be sure to snap a photo and tag me on social (@beyondafoodie) or leave a comment here!