Vegan Blueberry Banana Pancakes


This recipe for vegan blueberry banana pancakes is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Mya Zeronis. To qualify, the recipe contains 8 core ingredients or less, but includes Coconut Milk Beverage and Cultured Coconut Milk (yogurt) by So Delicious Dairy Free.

Vegan Blueberry Banana Pancakes

So Delicious Dairy Free Recipe Madness Contest - BadgeThe subtle flavor from the coconut milk, yogurt and oil blends well in recipes like these blueberry banana pancakes.

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Vegan Blueberry Banana Pancakes

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

Vegan Blueberry Banana Pancakes
Prep time
Cook time
Total time
Serves: 6
  1. Whisk together coconut milk, cultured coconut milk and 1 tablespoon oil (reserving the rest for cooking) in a medium mixing bowl.
  2. Combine flour, sugar, baking powder, and salt in a separate bowl. Pour the mixture into the wet ingredients; whisk until lumps are gone.
  3. Incorporate fruits into the batter. Let it sit for 7 minutes.
  4. Coat a large non-stick skillet or griddle preheated at medium heat with oil. Pour ⅓ cupfuls of batter onto the cooking surface. When edges are slightly brown and bubbles appear on the top after 2-3 minutes, flip using a spatula. Cook the other side until brown.
  5. Serve pancakes with maple syrup.

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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