Blueberry, banana and Grenoble pancakes

Blueberry, banana and Grenoble pancakes

Saturday mornings are made for pancakes! 


These vegan blueberry pancakes are chewy, filling, healthy and delicious. Super easy to make, they are oil free and are 100% vegetable!



Blueberry, banana and Grenoble pancakes

 Makes 10 pancakes, 1/4 cup batter each 



1 cup buckwheat flour
1 cup oatmeal (see notes below)
2 c. tablespoon linseed ground (flaxseed flour)
1 tablespoon of coconut oil


1 cup of water
3/4 cup unsweetened vegetable milk
2 tbsp. unsweetened applesauce soup
2 medium bananas, mashed
1 cup of fresh blueberries


Fresh blueberries
Grated coconut
Sliced ​​bananas
Maple syrup 




  1. In a large bowl, add all the dry ingredients and whisk to combine.
  2. Place all the wet ingredients except the bananas and blueberries in another bowl and mix well.
  3. Add the wet mixture to the dry ingredients and mix until well combined.
  4. Add bananas and blueberries to the batter. Mix well.
  5. In a non-stick skillet, melt the coconut oil.
  6. Pour 1/4 cup of batter for each pancake.
  7. Cook until you start to see bubbles in the pancake or the edges start to crisp a bit, flip a few seconds. 
  8. These pancakes are dense and therefore cannot bubble like most recipes. I usually let them cook for about a minute, then turn them over and cook them for another 30 seconds or so. 



* You can make your own oatmeal by adding 1 cup of old-fashioned oats in a blender and processing it until it looks like oatmeal. Yes, it is that easy!

* Same thing for the flaxseed flour, mix the flax seeds using a food processor until you obtain a fine powder.


Bon appétit!


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  • Caroline Bisaillon
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