Vegan Almond Blueberry Pancakes

Breakfast, Pancakes

Vegan Almond Blueberry Pancakes |

When I fly home, I always get a call from my mom right before my flight takes off, “will you be wanting animal flesh for dinner.” She’s not kidding…haha. My mom has been vegan for a long time now and while I can’t imagine being vegan, her body has never felt better. I remember, as a kid, she’d always get stomach aches and feel sick after she ate meat and dairy. It really does prove that everyone’s body is different and what works for one person, won’t always work for another.

Luckily these vegan pancakes don’t taste vegan. They’re fluffy, tender, soft and are pleasantly sweet. If you’re vegan, you’ll be delighted that they’re dairy and egg-less; if you’re not vegan, you won’t be able to taste a difference, I promise.

Vegan Almond Blueberry Pancakes |

I’m not gonna be home with my mama this Mother’s Day (I mailed off this box a few days ago!), but if I was, I’d make her a stack of these pancakes. She has a recipe similar to this, that I created for her so she can get her pancake-making on.

This stack is a bit fluffier (I played with the leavenings a bit more), a bit sweeter than my typical pancakes (I think it pairs well with the tart blueberries) and there’s a hint of almond flavor thanks to the almond milk.

Vegan Almond Blueberry Pancakes |

Sometimes I wonder what I’d do without my mom and it makes me have internal panic attacks. I call her daily and we usually talk about the most boring, mundane things: what we had for breakfast, what we had for lunch, what exercise we tried that day, etc. But those conversations are what keep me focused on what’s important. They make me feel better and safe.

Happy Mother’s Day to all the mamas out there! xoxo

Vegan Almond Blueberry Pancakes |

Vegan Almond Blueberry Pancakes

5 from 1 vote


Dry Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons pure cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 3/4 cup, plus 1 tablespoon, Vanilla or Original (Unsweetened) Almond Breeze Almond Milk
  • 1 teaspoon vanilla extract


  • 1 pint fresh blueberries

Coconut oil, for the skillet (Or, if you're like me and bad at being vegan, you can use butter)


    • In medium bowl, mix together the flour, sugar, baking powder, baking soda and salt.
    • In a measuring cup or small bowl, measure out the Almond Breeze Almond Milk and vanilla extract.
    • Preheat your skillet over medium heat and brush with 1 teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Add four to five blueberries to each pancake, nestling them into the pancake's surface. Cook for 3 to 4 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes, or until golden brown.
    • Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more vegetable oil to the skillet when needed. Serve immediately with a few blueberries on top and a drizzle of warm maple syrup.
    Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

    (This post is sponsored by Almond Breeze. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)


    Previous Post Next Post

    You Might Also Like


    Leave a Reply

  • Reply Librarian Lavender May 9, 2014 at 12:59 am

    That looks so, so good! I love pancakes and I love blueberries!

  • Reply Carla Duclos May 9, 2014 at 3:13 am

    Hi Adriana,

    The blueberries are just for serving on top of the pancakes?

    Thank you!

    • Reply Adrianna Adarme May 9, 2014 at 8:06 am

      Hello! I completely missed that in the recipe. Will fix in a bit when I get back to my comp. Sorry about that! 🙂

      • Reply JoeyfromSC May 10, 2014 at 7:22 am

        These look fantastic! I must try them! I cracked up at what your mother says to you about animal flesh ha..Btw, you also may want to space between the flour and the 2 tbsp. of sugar lol:) Just trying to be helpful!

        I miss my Mama everyday!! Nov. will be 20 yrs! She passd of leukemia at age 44 & I raised two brothers who were ages 8 & 14 at the time!:) Mother’s day is hard for me.

        I hope you have a wonderful weekend & a happy mother’s day to you, your Mom and all of the ladies posting here!

        • Reply Adrianna Adarme May 11, 2014 at 10:29 am

          Whoops. I’ll definitely fix that.

          Much love to you, Joey. I have a feeling she would’ve been so proud of you. xoxo

  • Reply Katrina @ Warm Vanilla Sugar May 9, 2014 at 4:40 am

    Such a yummy recipe! Love these 🙂

  • Reply Abby @ The Frosted Vegan May 9, 2014 at 5:19 am

    I want to go make these right now! You nailed it girl!

  • Reply Annie @Maebells May 9, 2014 at 5:55 am

    You can’t beat blueberry pancakes for breakfast! These look great

  • Reply How to Philosophize with Cake May 9, 2014 at 6:13 am

    Wow, this looks so simple and delicious! Can’t wait to try it this weekend! 🙂

  • Reply Esther May 9, 2014 at 10:47 am

    Simple and lovely! Thanks for sharing. I’ll save it for winter time when my hens don’t lay so many eggs! Right now…. Eggs galore! LOL

  • Reply Vegan Almond Blueberry Pancakes | My Vegan reci... May 9, 2014 at 12:07 pm

    […] When I fly home, I always get a call from my mom right before my flight takes off, “will you be wanting animal flesh for dinner.” She’s not kidding…haha. My mom has been vegan for a long time now and […]  […]

  • Reply joelle @ on a pink typewriter May 9, 2014 at 3:02 pm

    These look sooo delicious! I can’t. Pancakes are my favorite food in the world, which makes me sorta feel like you and I would be fast friends if we knew each other in real life. 😉

  • Reply Laura (Tutti Dolci) May 9, 2014 at 3:49 pm

    These pancakes look so soft and fluffy, love!

  • Reply stephanie @ iamafoodblog May 11, 2014 at 5:00 pm

    So funny! I was thinking of vegan pancakes today. Well, I wanted a milk-less pancake and lo and behold! It’s fate 🙂

    Mamas are the best for those chats where you chat about nothing at all.

  • Reply Christina @ The Beautiful Balance May 12, 2014 at 1:14 pm

    LOVE the sound of your mom! I say the same thing to my family when I’m cooking. “Do you want me to cook (insert one: carcass, rotting flesh, animal flesh, etc) for you tonight?” My boyfriend’s comeback is that I murder thousands of vegetables and fruits…not the same. Haha! Either way, these pancakes look so light and fluffy and I love how super simple this recipe is!

  • Reply Jen in NY May 30, 2014 at 6:41 pm

    If you’re finding it difficult to give up butter as a vegan, you may like Earth Balance spread (I like the Soy Free kind). It’s great, really tasty and vegan!

  • Reply Light n’Fluffy Vegan Strawberry Almond Pancakes | The Healthy Pursuit September 11, 2014 at 12:08 pm

    […] Adapted from here […]

  • Reply The Ultimate Guide to Plant Based Milks - Jane Brown May 14, 2015 at 5:56 pm

    […] Vegan Almond Blueberry Pancakes […]

  • Reply Olivia July 6, 2015 at 4:28 pm

    I made these and they are by far the best vegan pancakes i have ever made! So fluffy and light.

  • Reply 12 Vegan Breakfast Recipes For A Healthy, Wholesome Start To Your Day : EatBlogAndDie September 9, 2015 at 8:38 am

    […] you’re looking for a feathery collection of pancakes, A Cozy Kitchen has got we lonesome — all interjection to almond […]

  • Reply Anita September 11, 2015 at 9:26 am

    They look delicious! Mamas are usually right about things. Maybe you should give her style of eating a go. You might be surprised how wonderful it is. Also, you will understand and just start calling them what they are—pancakes, instead of vegan pancakes.

  • Reply sharon fisher June 10, 2017 at 10:20 am

    What do we do with the almond milk and vanilla?

  • Reply Deborah February 19, 2020 at 8:49 am

    5 stars
    I made these this morning. So moist and delicious. Will definitely make these again and again!