Pancakes are great. Fluffy Vegan Banana Berry Pancakes? WAY BETTER! It is likely that you’ve had berry pancakes and maybe even banana pancakes, but what about both fruits in one fluffy cake with melty vegan butter and syrup on top?
If you have not yet tried this delicious pancake combination, you are in for a treat. This vegan pancake recipe is perfect for your next family breakfast, so give it a try! No doubt, it will be your new favorite vegan pancake recipe.
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This pancake recipe calls for frozen mixed berries, but you can use any berries (or cherries) that you like best. It would also work with other frozen fruits, as long as the chunks are chopped into smaller pieces….peach mango pancakes anyone?
For the banana, it is best to have an over-ripe one. The blacker, the better. If you do not have a blackened banana, a spotty one will do. I always buy extra bananas and let a few go way past their prime. Then, I put them in the freezer for later use. All it takes is a minute in the microwave, and the peel slides off and the banana is easy to mash.
Over-ripened bananas are perfect for so many vegan baked goods recipes and also for smoothies and banana ice cream. If you want to use the over-ripe bananas for ice cream, make sure to peel them before freezing.
When you are making these fluffy vegan pancakes for a lot of people, put the finished pancakes in the oven on the lowest setting to keep them warm while you cook the rest of the pancakes.
If you would like to get creative with your pancake toppings, try extra berries (heated and gooey), coconut shreds, chia seeds, or chopped nuts. Vegan butter and maple syrup are great too, of course!
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Vegan Banana Berry Pancakes
Try these sweet and fluffy vegan pancakes packed with berries for your next family breakfast or vegan brunch!
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Yield8 4-inch pancakes
- 1 1/2 cups flour
- 1 1/2 TBSP baking powder
- 1 TBSP flaxmeal
- 3 TBSP sugar
- 2 TBSP coconut or flaxseed oil
- 1 1/2 cups non-dairy milk
- 1 TBSP apple cider vinegar
- 1/2 cup frozen mixed berries
- 1-2 tsp oil for the pan (if you don't have an awesome non-stick pan)
In a large bowl, combine the flour, baking powder, flax, and sugar. Whisk well.
Add the non-dairy milk and apple cider vinegar and mix until well combined.
Gently mix in the berries. If you want purple pancakes, no need to be gentle.
Heat a non-stick skillet with 1-2 tsp of oil on medium heat. Once it is heated, add about 1/3 cup of batter per pancake to the pan (or make the pancakes any size you like).
Cook for 5 minutes, until there are some bubbles around the edges and in the center, or the edges start to look cooked. Flip and cook for another 3-4 minutes, checking the color after about 2 minutes.
If the pancake is darkening too quickly, turn the heat down a notch or two before cooking the next pancake.
Serve warm with desired toppings!
I hope you enjoyed this vegan breakfast recipe! If you tried these fluffy vegan pancakes, let me know in the comments below =]