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5 from 1 vote

Vegan Almond Blueberry Pancakes


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.