Thick and fluffy flourless blueberry smoothie pancakes made with no eggs, no dairy and no sugar whatsoever! Easy, blender made and naturally packed with protein, these healthy pancakes are also vegan, dairy free, gluten free and sugar free!
Can we get a hallelujah for the sun coming out? Not so much the warmer weather, but rather the ability to make these no bake bars and these flourless muffins, without it costing an arm and a leg. Heck, this breakfast crumble will most likely be kick-starting my day until August, or perhaps September.
Yes, friends- Berry season is officially upon us and we’re going to combine my three favorite things in one- Summer produce (blueberries), my favorite summer beverage (smoothie bowls) and ONE of my favorite breakfasts (pancakes). These thick and fluffy flourless blueberry smoothie pancakes are your answer!
Let’s step back for a minute and appreciate this concoction- All the same ingredients that you’d find in a killer smoothie (which has to be thick and preferably able to eat with a spoon or out of a bowl) loaded with fresh or frozen blueberries, but in fluffy, pillow-like pancake form.
You’d think a pancake breakfast like this would be difficult to come together, but really, it’s pretty much just on extra step on top of a basic smoothie- Instead of drinking it once it’s blended, we’ll pan fry it until it is done- The ultimate quick, easy and satisfying breakfast.
The texture of these flourless blueberry smoothie pancakes is super thick and fluffy, so thick that they are perfect to batch cook (doubling, tripling the portions) and freeze them up for later consumption. You’d be surprised that they actually contain NO eggs, and NO flour but actually a unique combination of ingredients to guarantee maximum fluffy factor.
Not only are these pancakes flourless and egg-free, they are also naturally sweetened. This means that this delicious, hearty and filling breakfast is suitable for those following a vegan, gluten free, dairy free, refined sugar free and low-calorie lifestyle. I mean, I don’t really calculate calories, but a quick glance shows me that this HUGE serving clocks in at under 350 calories.
While an all-purpose or self-rising flour will be work, I opted to keep these pancakes flour-free, so used rolled oats. Rolled oats are something I often use in my smoothies (like this chocolate cake batter one and this carrot cake one). They give them an almost cookie dough texture. The same ingredient is used in the pancakes, but mostly to replace the flour. It’s best to start with rolled oats over quick oats, as this will affect the overall result.
You’ll also notice that apple cider vinegar and baking powder are included, and this helps to bind them and also help them rise. Please do not omit this or substitute it for something else- I haven’t tried another alternative! They also are the reason why there are no eggs or egg replacements used!
These thick and fluffy pancakes are completely sugar free, thanks to the natural sweetness of the banana. I was afraid that the banana would be overpowering, but it paired beautifully with the blueberries. I know that some of you have expressed not enjoying bananas in recipes, so I DID try this out with mashed sweet potato. This certainly works, but the pancakes will be more hearty than fluffy. They also come out a little orange in color (oh, really?) and a little less sweet, but hey, that is what the toppings of pancakes are for.
I dipped my toes into the new non-dairy milk train- Using Silk’s new Protein Nut Milk! Long term readers know that I LOVE adding a boost of protein to many of my recipes- Heck, my cookbook even focuses on this aspect! However, instead of using one of my protein powders, I used this protein-packed milk instead! I was a little wary that it would taste a little funky, but honestly, as someone who drinks Silk’s Unsweetened Almond milk, I couldn’t taste the difference!
The last time I shared a pancake recipe, several of you had asked if the batter can be prepped the night before. The answer depends on how thick and fluffy you want your flourless pancakes to be. I found that prepping the batter overnight, I had to add around ¼ cup of extra milk in the morning, and not as thick once cooked.
Let’s embrace the berry season with a bang, and have breakfast or breakfast for dinner with these healthy thick and fluffy flourless blueberry smoothie pancakes!
Thick Fluffy Flourless Blueberry Smoothie Pancakes
- In a high speed blender or food processor, add all your ingredients, except for the blueberries, and blend until a thick batter remains. Fold in the blueberries but do not blend.
- Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup portions of the batter in the pan. Cook for 1-2 minutes, or until the edges start to brown. Flip and cook for a further minute or two. Repeat until all the batter is used up.
- Serve and enjoy!
More delicious HEALTHY pancakes? Gotcha covered!
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.