20-Minute Vegan Banana Blueberry Pancakes
Fluffy vegan pancakes made with almond milk, olive oil, and vanilla. Topped with fresh sliced banana and blueberries. Quick weekday breakfast that's naturally dairy-free and egg-free, ready in under 20 minutes.
Ingredients
- 1 ¼ cups all-purpose flourwhole wheat flour1:1whole grain
denser texture
- 1 ½ tablespoon baking powder
- 10 tbsp unsweetened almond milk
- 2 tablespoon olive oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon maple syrup
- banana, sliced
- blueberries
Instructions
- 1
Sift flour, baking powder, and salt in a medium mixing bowl.
- 2
Pour in almond milk, maple syrup, and vanilla extract, then mix until smooth.
- 3
Heat olive oil in a large non-stick frying pan on medium heat.
- 4
Pour a spoonful of batter onto the hot pan.
- 5
Cook until browned on the bottom, flip, and brown the other side, about 3 minutes per side.
- 6
Repeat with remaining batter.
- 7
Serve with sliced banana, blueberries, and maple syrup.
Tips
Pour about 1/4 cup or 50 ml per pancake for consistent sizing.
Use a non-stick pan or lightly oil between batches to prevent sticking.
Good to Know
Refrigerate cooked pancakes up to 3 days in an airtight container.
Mix dry ingredients the night before. Prepare batter just before cooking.
Serve warm with sliced banana, blueberries, and maple syrup on top.
Common Mistakes
Do not overmix batter to avoid tough, dense pancakes.
Do not use too high heat to avoid burning the outside before cooking through.