What can be better than an easy-to-make, delicious stack of Blueberry Pancakes on a lazy weekend morning? The fact that these are made using less than ten simple whole food ingredients (without eggs and dairy!) in one bowl is just cherry on top!
Add all of the dry ingredients (flour, baking powder, salt, and cinnamon) to a large mixing bowl. Stir to combine.
Add in the plant milk, maple syrup, vanilla, and mashed banana, and mix everything well until it has a uniform consistency.
Add in the berries or chopped fruit.
Heat a lightly oiled pan to medium-high heat. Scoop out large spoonfuls of batter onto the pan and cook until bubbles start to form. Flip and cook until slightly browned on the other side. Repeat with the rest of the batter.
Top pancakes with more fruit, maple syrup, and enjoy.
Notes
Do not overmix your batter, or you will have flat and chewy pancakes. Mix until no visible dry spots are left, though a few small lumps are okay.
Do not flip the pancakes too early or you will be eating deformed, unevenly cooked pancakes instead of perfectly golden round ones. The bubbles will guide you! Gently flip them over once they form and the edges begin to brown.
If you have extra time on your hands, rest the batter for a few minutes to let the gluten relax resulting in softer pancakes.
If you do not have a griddle, use a skillet or heavy-bottomed pan. Make sure that the oil is also hot before cooking the pancakes to achieve that crisp-around-the-edges perfection! Test it with a small pancake first, so you know if the pan and oil are hot enough.
Cooking in batches? Turn your oven on and place your cooked pancakes there to keep them warm until you are ready to serve!