Vegan Whole Wheat Blueberry Banana Walnut Pancakes
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Delicious, and surprisingly light and fluffy pancakes provide Omega 3 fats, fiber, and antioxidants. Children will gobble them up because they taste good - Moms will love them because of their solid nutritional profile. Makes about 8 pancakes, 10 if you make them no more than 4" in diameter.
Created by:
Recipe Type: Breakfasts
Cuisine: Vegan
Number Servings: 8
What You Need
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon Himalayan pink salt
  • ¾ to 1 Tablespoon pure maple syrup
  • 1 flax egg (1 Tablespoon ground flax seeds in 3 Tablespoons of water)
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon vegan butter, melted
  • 1 very ripe banana, mashed to small lumps
  • 1 cup fresh blueberries, washed and drained
  • ½ cup finely chopped walnuts (optional)
  • sliced banana, blueberries, maple syrup or whipped topping
How to Do It
  1. Prepare your flax egg and set aside. It should sit for at least 5 minutes before use.
  2. In large mixing bowl, combine all the dry ingredients and mix thoroughly with wire whisk.
  3. In a small bowl, combine the maple syrup, melted vegan butter, vanilla, and flax egg. Dump into flour mixture and mix.
  4. Add mashed banana, chopped walnuts, and blueberries, stirring just until combined. You want a few banana chunks.
  5. Heat a non-stick frying pan over medium heat. When hot, measure about ⅓ cup of batter into center of pan and spread with spatula or back of spoon to distribute evenly (leave no thick spots). Finished pancake circumference should be about 5".
  6. Cook pancake until bubbles form and pop, and pancake edges are browned. Flip and cook second side about 2 minutes.
  7. Serve warm with desired toppings.
Recipe by Blacks Going Vegan! at