Blueberry Banana Buttermilk Oat Pancakes (Vegan)

Vegan fluffy buttermilk pancakes with fresh blueberries, banana and oats. Vegan pancakes cannot get any better than this!

These pancakes are:

• Fluffy
• Chewy
• Naturally sweetened by the banana and blueberries
• Rich in texture from the oats
• The most delicious and filling breakfast ever!!

Ingredients

• Your choice of plant milk (I recommend a thick one such as almond or cashew milk)
• Apple cider vinegar (mixed with plant milk to make vegan buttermilk!)
• Ripe banana (easier to mash and a good excuse to use that brown banana)
• All purpose flour
• Quick oats (can substitute for rolled oats as well!)
• Baking powder
• Baking soda
• Salt
• Fresh or frozen blueberries (depending on whether it’s blueberry season for you)

How to make these pancakes

Though the name of these pancakes sound rather complex (because all recipes with long names are, apparently), these fluffy buttermilk pancakes are easy to make!

1. To make vegan buttermilk, combine your choice of thick plant milk and apple cider vinegar. This will cause the plant milk to curdle, making it more thick and will then react with the baking soda.
2. Mash the ripe banana in a small bowl
3. Combine all the dry ingredients including flour, quick oats baking powder, baking soda and salt in a bowl.
4. Add the mashed banana and buttermilk into the bowl of dry ingredients and mix until just combined.
5. Fold in the blueberries.
6. Fry the pancake batter into however big or small pancakes you want.
7. Serve these pancakes hot with your favourite pancake toppings and more fresh blueberries!

Tips to make successfully fluffy vegan pancakes

Pancakes are one of those foods that seem like they’re supposed to be categorized under “baked goods” but does not require baking at all. Nonetheless, they do require the same amount of patience and attentiveness to detail in order to produce optimal and promising results. Here are just a few tips and tricks that has really helped me make successful batches of pancakes everytime:

• Allow the plant milk and apple cider vinegar to curdle for at least 5mins. If this means working through the following steps slower, so be it. Buttermilk not properly curdled will not aid in the fluffiness of the pancakes.
• When mixing the dry ingredients together, be sure to mix to the point that everything is distributed evenly.
• When combining the dry ingredients and wet ingredients, mix with a fork until JUST combined. This means there are no obvious signs of dry ingredients, but the batter is not completely smooth.
• Gently fold the blueberries into the batter, being careful not to burst them, as it would cause the juice to leak out onto the frying pan.
• When frying the pancakes, you will need to adjust your heat accordingly. The first batch of pancakes will react differently to the heat level than the next batch. This is because your pan is already heated after frying the first batch, so you may not need to bring your heat back up to medium-high. You may even need to turn off your stove if your pan is too hot. Being proactive will avoid burnt pancakes!

Tag me on Instagram @foodbylingling if you make these pancakes and I’ll feature you on my story highlights! Don’t forget to comment your thoughts and rate this recipe out of 5 stars, I would really appreciate it.