These healthy fruity pancakes are loaded with bananas, ground flaxseeds, berries, and more! Serve them with your favorite toppings, like maple syrup.
Not only are these fruity pancakes recipe vegan, but they’re oh-so-delicious, too. No eggs and no milk, but bananas and berries? That just seems a little strange for pancakes. I guess that’s why we call them fruity!
Why This Recipe is a Winner
- Adding melted butter to pancake batter delays the formation of gluten, creating intensely soft pancakes
- Letting the batter stand for 10 minutes helps the flour to absorb the liquid, causing it to puff up, which helps create perfectly light pancakes.
- Adding berries to the pancakes as soon as they’re poured (rather than to the batter) makes prettier pancakes that are easier to flip.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Flax egg — You can use a flax egg or substitute a chia egg.
- Bananas — You’ll need two ripe bananas.
- Plant-based milk — My favorite for pancakes is soy milk, but use your favorite plant-based milk.
- Apple cider vinegar — We’ll create fluffy pancakes thanks to using vinegar.
- Vegan Butter — Use storebought or homemade vegan butter
- Agave Nectar — We’ll add some sweetness to the batter with agave nectar. You can substitute maple syrup or granulated sugar.
- Flour — I prefer using whole wheat pastry flour (different than whole wheat flour) or you can substitute all-purpose flour.
- Baking powder + baking soda — These two together interact with the vinegar to create fluffy pancakes.
- Salt — A little bit of salt adds depth of flavor.
- Raspberries — Use either fresh or frozen raspberries. Or substitute mixed berries. If the berries are large, you will want to cut them in half.
What Bananas are Best for Pancakes?
I like using ripe bananas for pancakes because they add sweetness and banana flavor. Yellow bananas with black spots are the best. Avoid yellow-only bananas as they are too firm or black bananas because they are too wet. If your bananas are not ripe, peel them and place them in a microwave-safe bowl and cook for up to 1 minute. Then set aside to cool completely.
How to Make Fruity Pancakes
- Prepare the flax egg and set it aside.
- Blend the bananas, milk, vinegar, butter, and agave nectar in a blender or food processor.
- Add the flax egg and pulse again.
- Stir together the dry ingredients.
- Pour the banana mixture into the flour mixture and stir.
- Pour the batter in 1/4 cup rounds into a heated pan or griddle.
- Top pancakes with berries.
- Cook pancakes until golden on the bottom, then flip them and cook on the other side.
- Keep pancakes warm in an oven preheated to 200°.
- Serve pancakes warm with vegan butter, sliced bananas, fresh fruit, and syrup, like this maple syrup substitute.
Store pancakes in an airtight container in the fridge for up to 7 days. You can freeze pancakes. Let them come to room temperature, lay them flat on a tray lined with waxed paper, place the tray in the freezer for 30 minutes or so, until stiff. Transfer frozen pancakes to a freezer bag where they’ll keep for up to 2 months.
Do you love vegan breakfast recipes? Me too! Be sure and try my Vegan Breakfast Biscuit Casserole. It’s layers of deliciousness that is perfect when you have guests in town! You will also love my easy Vegan Chocolate Croissants.
That’s it for these fruity pancakes. Enjoy!
- Prepare the flax egg. Set aside.
- Blend the bananas, milk, vinegar, butter, and agave nectar in a blender or food processor. Pulse in short bursts until the bananas are broken into smaller bits.
- Stir together the flour, baking powder, baking soda, and salt in a mixing bowl.
- Pour the banana mixture into the flour mixture and stir until there are no large flour clumps in the bowl. Allow the batter to sit for 10 minutes.
- Heat a griddle over medium-high heat. Spray some vegetable spray, and pour the batter in 1/4 cup rounds in the heated pan. Top pancakes with frozen raspberry pieces (whole pieces can be too big for pancakes, so cut them in half or add pieces of the fruit).
- Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes. Then flip pancakes and cook on the other side for 3 to 4 minutes, until golden brown.
- Transfer cooked pancakes to a pan lined with parchment paper. To keep pancakes warm, place the pan in an oven preheated to 200°F while you finish making pancakes from the rest of the batter.
- Serve pancakes with vegan butter, sliced bananas, fresh fruit, and maple syrup.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2021.