Vegan Fluffy Blueberry Pancakes With Banana Ice Cream

Happy Sunday, y’all! It’s a touch past one in the early hours of Sunday mornin’ and I’m just about jumpin’ out of my boots with excitement ’bout my new pancake recipe.

I had to take a minute and jot down this message for all y’all so you could give ’em a whirl come breakfast time.

That’s right, I’m head over heels for these pancakes!

You’re lookin’ at a high tower of the fluffiest vegan-style American pancakes, stuffed full with ripe, juicy fresh blueberries that’ll burst in your mouth like Fourth of July fireworks.

Then we’re top it off with some smooth banana ice cream that just melts right onto those warm pancakes in the most satisfying way, sprinkled with even more blueberries.

And the best part? It’s all as quick and easy to whip up as lickety-split! Despite lookin’ and tastin’ like pure indulgence, folks wouldn’t ever be none the wiser.

If you get around to tryin’ this recipe at home, don’t forget to tag your photo #myvibrantkitchen on Instagram. I do enjoy seein’ all your beautiful recreations.

And be sure not to forget to sign up for My Vibrant Kitchen’s newsletter – get them latest recipes, vegan lifestyle tips and travel diaries delivered straight from my porch to your inbox.

Vegan Fluffy Blueberry Pancakes With Banana Ice Cream Recipe

Vegan Fluffy Blueberry Pancakes With Banana Ice Cream

Preparation Details:

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 6 – 8 pancakes


  • 125 g white plain flour
  • 1 Tbsp + 1 tsp corn flour
  • 1½ tsp baking powder
  • Pinch of salt
  • 3 Tbsp white caster sugar or sweetener of choice
  • 140 ml soy milk or plant-based milk
  • 2 Tbsp vegetable oil
  • 100 g blueberries + more for topping
  • 2 bananas
  • Splash of plant-based milk


  1. Cut the bananas into slices and freeze them over night or at least for 4 hours.
  2. For the pancake batter mix the flour, corn flour, baking powder and pinch of salt in a bowl until well combined.
  3. Add the milk, maple syrup and vegetable oil and stir to combine. Don’t over mix the batter but make sure it’s rather smooth, not too lumpy. Then mix in the blueberries.
  4. Heat a frying pan over medium heat and add a teaspoon of oil. Pour a small ladle full of batter on the centre of the hot pan and gently spread the batter with a spoon to form a circle. Cook until bubbles appear on the surface then flip using a spatular and cook until both sides are a light golden brown colour. Repeat with the remaining batter.
  5. Once the last pancake has been fried, place the frozen banana slices and a splash of non-dairy milk in a blender and blitz until you have a smooth and creamy banana ice cream. Depending on the power of your blender you might have to add a bit more milk and give the blended banana slices an occasional stir with a spoon to help it blend better. Just make sure to turn off the blender when using the spoon.
  6. Stack the pancakes on plates, top them with banana ice cream and sprinkle with a generous amount of fresh blueberries. Enjoy!

If you enjoyed these recipes, I have plenty more for you to try!

Explore the tangy combination of fruit and citrus in my Kiwi & Lime Jam recipe, perfect for a warm slice of toast in the morning.

If you’re looking for a hearty breakfast, look no further than my Vegan Swiss Bircher Müsli recipe, packed with nutrients to fuel your day.

For something sweet and filling, my Vegan Blended Peanut Butter Chocolate Porridge/Oatmeal recipe will definitely satisfy your cravings.

And if you’re on the go, why not give my Vegan Green Smoothie (Sweet & Fruity!) recipe a try? It’s healthy, delicious and quick to make!

Enjoy exploring all these delicious options!

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