Superfood Banana Blueberry Pancakes (Vegan + Gluten-Free)

These Superfood Banana Blueberry Pancakes are the kind of breakfast that feels like a treat but nourishes you all the way through. They’re quick to whip up, naturally sweet from ripe bananas, and made with wholesome oats for that satisfying, slow-release energy we all need in the morning. Best part? They’re 100% plant-based and gluten-free — no dairy, no eggs, just pure feel-good ingredients.

Best ingredients, it is superfood on a plate

Let’s talk about what makes these pancakes so nourishing. Every ingredient has its own little superpower, and together they turn your breakfast into the kind of meal that keeps you glowing all day long. Isn’t it amazing?

So in this recipe, I am using for the pancake batter :

• Oat flakes – The ultimate comfort grain. They’re rich in fiber, give you slow-release energy, and you can pick certified gluten-free oats too.
• Buckwheat flour – Don’t forget, there’s no wheat here! Buckwheat is naturally gluten-free, high in fiber, and adds a slightly nutty flavor that makes pancakes taste extra wholesome.
• Rice flour (or more buckwheat flour) – Light and gentle, this balances the texture and keeps the pancakes soft and fluffy. This type of flour is also protein packed, so it is a winner.
• Plant-based milk – Choose your favorite : oat, almond, soy, or coconut. The bonus? No dairy means no inflammation-triggering compounds, so your body feels better after breakfast.
• Ground flax seeds or chia seeds – One tablespoon is all it takes to bind every ingredients together. They’re tiny but mighty. These seeds contain fiber, healthy fats, and a boost of protein.
• Banana – A natural sweetener and potassium powerhouse. Use ½ banana if you prefer a lighter flavor, or a whole banana if you want that rich, banana-forward taste and a softer texture.
• Optional natural sweetener – Maple syrup, date syrup, or honey (if you use it). Just a drizzle enhances the flavor without the need for refined sugar. But I usually don’t use any sweetener in this plant-based pancake recipe.
• Cinnamon – Warming, comforting, and up to you. Add a pinch or a full teaspoon, depending on how cozy you want your pancakes to taste.
• Baking powder – Just a touch helps create that fluffy, foamy pancake texture we all love.

But also, while starting the cooking process :

• Blueberries – Yes, two whole cups (but not in the batter)! The more, the juicier. These little gems burst as they cook, flooding your stack with antioxidants, vitamin C, and pure deliciousness. Again this is totally optional, these pancakes work very well plain too.
• Coconut oil – The golden finish. A little in the pan adds a naturally sweet, tropical aroma (my god I want it now). Plus, coconut oil is one of the most stable oils for cooking at medium heat — it doesn’t break down as quickly as other oils, making it perfect for pancakes.

Blueberries are not in my pancake

Okay, confession time : the blueberries are not actually in my pancake batter. This recipe is all about keeping it simple, wholesome, and versatile. The base is made with buckwheat flour (gluten-free goodness!), oats, banana, plant-based milk, and a touch of chia or flax seeds to bind it all together. That’s your dream pancake mix right there.

But here’s where the fun starts. When I pour the batter onto the pan, I love to sprinkle fresh blueberries right on top. Once I flip them, those little berries roast gently, burst open, and turn into juicy pockets of sweetness. It’s like a surprise in every bite.

And the best part? This step is totally optional. If you’re not in a blueberry mood, leave them plain, or go wild and press a few banana slices into the batter instead.

Think of this as your go-to plant-based pancake recipe—one that you can dress up or down depending on your cravings. Blueberries today, banana tomorrow, or just keep it classic. Either way, you’re going to end up with a stack that’s fluffy, nourishing, and weekend-brunch worthy.

Fiber-maxxing your pancakes

These superfood and plant-based pancakes are already a fiber win thanks to the wholemeal flour and the flax (or chia) seeds, but if you want to take it a step further, add 1–2 teaspoons of psyllium husk to the batter. Not only will it make the pancakes a little firmer, but it will also boost your daily fiber intake, a simple trick known on Tiktok as fiber-maxxing.

So, what exactly is fiber-maxxing?

It’s the practice of consciously adding extra sources of fiber to everyday meals. Fiber doesn’t just keep your digestion happy, it helps stabilize blood sugar levels, keeps you fuller for longer, and should also support heart health.

During menopause, fiber becomes even more essential. Hormonal changes disturb digestion, increase the risk of weight gain, and affect cholesterol and blood sugar balance. By boosting your fiber intake, you’re helping your body to regulate these shifts, while also nourishing your gut microbiome — a key player in overall hormonal and metabolic health.

Best topping addition, entirely plant-based and delicious

You should absolutely try out this superfood pancake recipe topped with :

• this three berries compote,
• some whipped coconut cream, or
• a blueberry chia jam for more deliciousness !

Top Tip 

I love sneaking in a little cinnamon powder wherever I can.

Yes, it might remind you of Christmas with its warm, cozy aroma, but once you get used to it, you’ll find it adds such a lovely depth of flavor. Plus, cinnamon isn’t just tasty — it’s a real superfood. It can help balance insulin levels and support how your body metabolizes sugar and carbs, making it easier to use energy instead of storing it as fat. A small sprinkle goes a long way!

Want more options ?

If you want to try a ‘traditional’ recipe of pancakes, but still healthy, check out my healthy pancakes recipe, totally “grand-ma” style with classic ingredients !

Healthy superfood banana blueberry pancakes and…

Comfy, juicy (thanks to the blueberry), fulfilling too and so easy to digest !

– Healthy greetings from Laetitia –