Banana Almond Pancakes with Blueberry Syrup

Banana Almond Pancakes with Blueberry Syrup

Banana Almond Pancakes with Blueberry Syrup

These Banana Almond Pancakes with Blueberry Syrup are light, fluffy, and delicious! Topped with blueberry syrup, they are impossible to resist! This is a vegan version, no eggs and dairy milk. I used almond milk and apple cider vinegar to create the buttermilk effect. The theory behind the vinegar is that vinegar would help to activate the baking powder and ultimately allows for fluffiest pancakes ever! I used apple cider vinegar as it gives a hint of apples as well. Since there is no eggs, I used banana to hold things together. I promise, these are really good!

Banana Almond Pancakes with Blueberry Syrup

  • Servings: 2-4
  • Time: 25 minutes
  • Difficulty: easy
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For Pancakes:

  • 1 1/2 all purpose flour
  • 1/4 cup almond flour
  • 1 1/2 tbs baking powder
  • 1/4 tsp salt


  • 1 very ripe banana, mashed
  • 1 1/4 cup almond milk
  • 1 1/2 tbs apple cider vinegar
  • 2 tbs maple syrup

For Blueberry Syrup:

  • 6 oz fresh or frozen blueberries
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 teaspoon fresh lemon juice
  • 1/4 cup maple syrup


  1. To make Pancakes: Mix dry and wet ingredients in separate bowls.
  2. Add wet ingredients to dry and mix until combined. Do not beat or overmix, as that will toughen your pancakes. Let batter sit, undisturbed, for ~15 minutes.
  3. Heat a frying pan or on a griddle over medium-low heat and wait until the surface is hot enough that a drop of water skitters around the pan when dropped onto it. Add 2 tbs pancake batter to pan/griddle, and let cook for ~3 minutes – pancakes are usually ready to flip when the top side begins to have tiny air bubbles that burst. Carefully flip, and cook until golden brown on both sides. Repeat with remaining pancakes. Serve hot, with blueberry syrup!
  4. To make Blueberry Syrup: Heat a skillet over medium heat and add butter. Add blueberries, vanilla, cinnamon and lemon juice. Cook for couple of minutes until berries start to soften. Add maple syrup and cook for another minute. Remove from heat.


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  • Reply
    October 29, 2016 at 7:02 pm

    Fantastic looking pancakes.

  • Reply
    October 29, 2016 at 9:27 pm

    These pancakes really do look absolutely perfect. I’m impressed…and hungry 😉

  • Reply
    Laura @ Feast Wisely
    October 31, 2016 at 11:14 pm

    Great tip on the vinegar Olga – that must be why the paleo bread recipe I follow calls for apple cider vinegar 😄

  • Reply
    Roxanne | THE LEMON AND JAR
    November 1, 2016 at 1:47 pm

    I have no words, cause these look amazing!! Reading this before breakfast makes me need pancakes ASAP! ☺️

  • Reply
    Henrietta Watson
    November 13, 2016 at 8:54 am

    Reblogged this on Top Food and Drinks.

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