Vegan Banana Blueberry Pancakes


This recipe for banana blueberry pancakes is a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Christina Perez. For moisture, she uses Almond Plus Protein Almond Milk from So Delicious.

Vegan Banana Blueberry PancakesFast and Fresh Dairy Free Time Trials Recipe ContestFor more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Vegan Banana Blueberry Pancakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, tree nut-free, vegan, and vegetarian.

For soy-free and vegan banana blueberry pancakes (that are also free of hydrogenated oils), you can use Bisquick Heart Smart of even Bisquick Gluten Free. Believe it or not, Bisquick Original is dairy-free. For a handy homemade “Bisquick”, try this recipe.

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Vegan Banana Blueberry Pancakes
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  1. Heat up large skillet to medium.
  2. In a small bowl, mix the mashed banana and So Delicious Almond Milk. Try to get it smooth, some lumps are okay.
  3. In a large bowl, combine Bisquick and Baking powder. Try to whisk out all the lumps.
  4. Add wet ingredients to dry ingredients until incoporated. Do not over mix!
  5. Lightly grease the hot skillet with a little Earth Balance and pour in a laddle of the batter. Drop 5-7 blueberries on to each pancake. Flip the pancake when bubbles form and cook for an additional 1½-2 minutes on other side.
  6. Repeat until all the batter is gone.
  7. Pour over some maple syrup, and enjoy with a cold glass of So Delicious Chocolate Coconut milk!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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