Fluffy Blueberry Pancakes


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

Roxy is utterly obsessed with pancakes and she’s always trying to come up with a new twist on this classic breakfast treat. You can whip these blueberry pancakes up in almost no time at all and they’re a satisfyingly indulgent way to start a lazy weekend.


  • 2 ripe bananas
  • ½ tbsp maple syrup, plus extra for serving
  • 120 g self-raising flour
  • 150 ml soya milk
  • 90 g fresh blueberries, plus extra for decoration


    Peel 1 banana and add the flesh to a mixing bowl. Mash with a fork until smooth and no large lumps remain.

    Add a pinch of salt, ½ tablespoon of olive oil, the maple syrup, flour and soya milk to the mixing bowl, and whisk until everything is fully combined. Fold in the blueberries.

    Heat a little olive oil in a frying pan over a medium-high heat. Once the pan is hot, spoon 2 heaped tablespoons of the pancake mixture into the pan, using the side of the spoon to carefully mould the mixture into a circle, roughly 10cm in diameter. Fry for 2 minutes, then flip the pancake over and fry on the other side for another 2 minutes, until golden brown on both sides. Remove to a plate and keep warm.

    Repeat with the rest of the batter, adding a little more oil to the frying pan if the pancakes begin to brown too quickly or start to stick. You should make about 8 pancakes in total.

    Peel and slice the remaining banana. Serve the pancakes in a stack with the slices of banana, a sprinkling of extra blueberries and a generous drizzle of maple syrup. Then get stuck in.