Banana and Blueberry Pancakes

Shop Ingredients
Serves 4


1 medium ripe banana (110g) mashed
⅔ cup milk, we used oat but any will work
1 tsp vanilla extract
2 tbsp honey
¾ cup flour, we used rye but wholemeal, white or GF flour would work too
1 tsp baking powder
½ tsp cinnamon
Pinch of salt
¼ cup (25g) blueberries, plus more for topping
A few tsp coconut oil, for the pan

Topping ideas:
Maple syrup
Caster sugar and lemon
More blueberries or any fruit really
Poach fruit (we’ve used poached apricot above)
Chopped nuts
Nothing at all!


Blueberries are on a ~super special~ this week, so it’s only right for us to whip up a round of these gluten free, vegan, totally delicious banana and blueberry pancakes. Although we love these for weekend breakfasts they’re also excellent as little treats in pack lunches. We usually make a double batch and cook half off as pikelets that we smother in peanut butter and eat as little pikelet sandwiches for a snack on the go!

Banana and Blueberry Pancakes
Makes 8 medium pancakes or 16 pikelets

Using a fork, mash the banana with the oat milk, honey and vanilla – you want it to be an even liquid consistency.

In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries.

Heat a couple of teaspoons of coconut oil in a large non stick fry pan over medium heat. Scoop the pancake batter into the pan. Flip when bubbles form all over and the batter has gone from shiny to more matte in appearance. Let the second side cook for a few mins more, then remove from heat.

Serve pancakes warm with all your favourite toppings or leave them to cool completely and  then store in an airtight container for pack lunches throughout the week!

Recipe by Love and Lemons



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