Dairy-Free Almond Blueberry Pancakes

These Dairy-Free Almond Blueberry Pancakes are fluffy, thick, and full of bold almond + blueberry flavors. Truly the perfect way to begin your day. Whipped together in just 25 minutes total. Dairy-free, naturally sweetened and vegan + gluten-free options available. 

While pancakes are a near-perfect food, they are even better when you experiment with flavors and create something delicious and new. That's where these Dairy-Free Almond Blueberry Pancakes come in. Seriously, guys. These pancakes are bursting with both bold flavors-----almond + blueberry and they GO TOGETHER!!

This was one of the recipes that I was truly excited to re-make and shoot again, because I know that my vision for their greatness the first time would shine through the second time. With just a few minor tweaks, these pancakes are even more perfect than they originally were and I can't wait to hear your thoughts in the comments.

Are these Pancakes Dairy-Free? Are Eggs Dairy?

Yes, these pancakes are indeed dairy-free! But first---let's talk about the biggest elephant in the room: the fact that these pancakes have eggs. So, while many of us are aware that eggs ARE NOT CONSIDERED DAIRY, I do know that many other people aren't fully aware of this fact. So--yes. These pancakes are dairy-free and eggs are dairy-free. In addition, eggs are an ingredient that comes jam-packed with protein and works as a great binder. If you need to know more about this, check out this great article via Food52.

How to Make Dairy-Free Almond Blueberry Pancakes

The following ingredients are the bare bones of these pancakes and are actually staples that you might already have:

• Flour: I use organic all-purpose flour from Bob’s Red Mill. It’s certified vegan.
• Baking Powder: This helps your pancakes become light and airy.
• Almond extract: For the signature nutty, comforting almond flavor.
• Agave: This liquid sweetener is less refined and has a mild flavor. If you’re not vegan, you can substitute with honey. Other vegan-friendly sweeter options include maple syrup, date syrup or coconut sugar.
• Almond Milk: You can easily substitute this with soy milk, rice milk, coconut milk (my NEW Fave!), oat milk, hemp milk, or even dairy milk if you’re not vegan
• Eggs: These are NOT CONSIDERED DAIRY despite popular belief. They are what bind everything together.
• Vegan Butter: you can also use regular butter or coconut or avocado oil to cook the pancakes.
• Blueberries: These are what make the topping, but they can also be added to the batter for an extra textured bite.

Reasons to Love These Dairy-Free Almond Blueberry Flapjacks:

• They are SUPER fluffy + light.
• So easy to whip together.
• Only requires ONE bowl! No mixer required!
• Perfectly sweet.
• Loaded with Sprinkles.
• Entirely dairy-free + vegan. Gluten-free option available!
• Fun for the entire family to make.
• WARNING: Highly delicious!

PS: The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

Dairy-Free Almond Blueberry Pancake Topping Ideas

You’re already eating (healthier) pancakes for breakfast, so why not go all out with fun toppings---right?

I love serving these fluffy pancakes with:

• Coconut whipped cream (store-bought or homemade)
• Chopped almond nuts
• A drizzle of agave, maple syrup or honey (for non-vegans)
• Fresh fruit, especially other berries
• Peanut butter (softened)

6 Tips & Tricks for the Perfect Almond Blueberry Pancakes

Dairy-Free Almond Blueberry Pancakes

5 from 10 votes

Make these delicious Dairy-Free Almond Blueberry Pancakes that the entire family will love. They’re quick and easy to make and so fluffy.

Author: Shanika

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Serves: 6 pancakes

Print It Pin It

Ingredients

PANCAKES:

• ▢ 2 cups organic all-purpose flour
• ▢ 2 tsps baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ Pinch of ground nutmeg
• ▢ ¼ teaspoon sea salt
• ▢ 2 large organic eggs, at room temp.
• ▢ 3 Tbsps Agave syrup
• ▢ 2 tsps almond extract
• ▢ 2 Tbsps vegan butter, melted + 1 tablespoon for cooking  (See Notes!)
• ▢ 2 cups Almond milk (You can use your fave plant-based milk!)
• ▢ 1 cup blueberries, optional (See Notes!)

BLUEBERRY TOPPING:

• ▢ 1 ½ cups Blueberries, fresh or frozen
• ▢ ¼ cup organic cane sugar
• ▢ 1 teaspoon freshly-squeezed lemon juice
• ▢ 2 Tbsps filtered water
• ▢ 1 teaspoon vanilla extract

OPTIONAL TOPPINGS:

• ▢ Chopped or sliced almonds

US Customary - Metric

Instructions

TO MAKE THE PANCAKES:

• In a large bowl, add the flour, baking powder, cinnamon, nutmeg, and salt together and whisk until well combined.
• Make a small well in the middle of the dry ingredients and add in the eggs, milk, Agave, vegan butter, and almond extract, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough. If adding blueberries, fold them in at this point.
• Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
• Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.

TO MAKE THE BLUEBERRY TOPPING:

• In a saucepan over medium-high heat, add the blueberries, lemon juice, cane sugar, vanilla, and water together, stirring until everything comes to a boil and the blueberry juices are released. Continue cooking until the liquid is reduced considerably, stirring occasionally, about 10 minutes. NOTE: At this point the blueberry topping should have thickened.
• To serve, stack pancakes onto one another and top with the blueberry topping, sprinkles of almond nuts, and lightly drizzle with maple syrup, if desired.
• Bon Appetit!

Tips & Tricks

• GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
• OIL: Instead of melted vegan butter, you can also use coconut oil vegetable oil, if preferred.
• SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.
• VEGAN OPTION: To make these pancakes entirely vegan, simply omit the eggs and substitute them with 1 tablespoon of apple cider vinegar which will be added to the milk.
• BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows bread to cook thoroughly.

Nutrition

Calories: 324kcal | Carbohydrates: 59g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 403mg | Potassium: 125mg | Fiber: 3g | Sugar: 22g | Vitamin A: 125IU | Vitamin C: 8mg | Calcium: 202mg | Iron: 3mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Dairy-Free Almond Blueberry Pancakes.

Love this Post? SHARE!