Dairy-Free Almond Blueberry Pancakes

July 25, 2018

These Dairy-Free Almond Blueberry Pancakes are fluffy, thick, healthy, and completely dairy-free. The perfect way to begin your day. Fully stacked and bursting with almond flavor, these pancakes come covered with a lightly sweet blueberry compote that will have you going for a second round. Whipped together in just 25 minutes. 

Dairy-Free Almond Blueberry Pancakes

Happy Hump Day and Wellness Wednesday! 

We’re mid-way into the week and things are beginning to wind down. Who else can’t wait for the weekend to arrive?

How crazy is it that July is finally coming to a close? Where did the summer go? It feels like it just begun and we’re already in August and heading into the Fall. Boy, does time fly!

Whelp, I’m super excited for a few projects that I’m currently working on for Orchids + Sweet Tea.

While it’s a lot of hard work and dedication of my time, I couldn’t be any more excited to share my finished project with you all. BUT in the meantime, I’ll just continue to share some new Recipes and Food articles. Haha!

Dairy-Free Almond Blueberry Pancakes

If you’ve been following this blog, then you’ll notice that I’ve been making pancakes a bit lately. Firstly, this has been the case because pancakes have become my newest BFF’s for breakfast and I enjoy experimenting with different flavors, etc.

Secondly, I’m currently in the process of researching and purchasing a new waffle maker, since my previous one decided to stop working a few weeks ago. Ahhhhhh! I know. So annoying.

However, this time, I’m looking to purchase a better (more expensive!) one to avoid the same issue and for better results.

Hopefully, I should have some waffle recipes for the month of August, BUT definitely for September! Keep your eyes peeled for those!

Like these vegan pancakes, my latest Sweet Potato Pancakes are thick, fluffy, and healthy too. Plus, the flavor profile is Ah-mazing! I definitely recommend trying these! Oh and they’re dairy-free, so there’s more to enjoy for all my dairy sensitive foodies!

Not to mention, these Perfect Whole Wheat Strawberry Pancakes, which are bursting with full strawberry flavor and topped with a light, non-dairy coconut whipped cream and coconut flakes, these pancakes will leave you wanting another round right after you’ve indulged in the first one. Vegan option available.

Dairy-Free Almond Blueberry Pancakes

In search of more blueberry flavor? This Healthy Blueberry Vegan Donuts with Blueberry Glaze recipe is a real treat. Yum!

Now, let’s dig into the recipe, shall we?

  1. Start by whisking together the organic all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and sea salt in a large bowl and set aside.

  2. In a separate bowl, add the almond extract, eggs, vegetable oil, coconut milk, and maple syrup and whisk together until well combined. Add the apple cider vinegar and mix together well again.

  3. Now, add the wet ingredients in with the dry ingredients and stir together with a spatula until well combined. **Try not to Over-mix.** NOTE: You can fold in blueberries if you’d like to use them for added flavor!

  4. Add a thin slice of butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. 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. Be sure to gently press down on pancake to ensure that center cooks through.

  5. Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

  6. To serve, stack pancakes onto one another and add Blueberry compote (See Recipe Notes!) atop and lightly drizzle with maple syrup, if desired.

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make these Dairy-Free Almond Blueberry Pancakes or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Dairy-Free Almond Blueberry Pancakes

Dairy-Free Almond Blueberry Pancakes

Dairy-Free Almond Blueberry Pancakes

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
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Ingredients

  • 1 1/2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 1/2 cup organic whole wheat flour (I use Bob's Red Mill)
  • 1 Tbsp ground cinnamon
  • 2 tsps baking powder
  • pinch of sea salt
  • 2 large organic eggs, room temp. (I use Organic Valley)
  • 2 Tbsps almond extract
  • 1 Tbsp vegetable oil (See Notes!)
  • 1/4 cup pure maple syrup + 1 Tbsp
  • 1 cup Coconut milk (You can use your fave plant-based milk!)
  • 2 Tbsps apple cider vinegar
  • 1 cup blueberries (fresh or frozen) (See Notes!)

Other:

  • blueberry compote (See Notes!)

Instructions

  • Start by whisking together the organic all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and sea salt in a large bowl and set aside. 
  • In a separate bowl, add the almond extract, eggs, vegetable oil, coconut milk, and maple syrup and whisk together until well combined. Add the apple cider vinegar and mix together well again.
  • Now, add the wet ingredients in with the dry ingredients and stir together with a spatula until well combined. **Try not to Over-mix.** NOTE: You can fold in blueberries if you'd like to use them for added flavor!
  • Add a thin slice of butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. 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. Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.
  • To serve, stack pancakes onto one another and add Blueberry compote (See Recipe Notes!) atop and lightly drizzle with maple syrup, if desired. 
  • Bon Appetite!

Tips & Tricks

BLUEBERRY COMPOTE: Combine 1 1/2 cups blueberries, 1/2 cup pure cane sugar, 1 Tbsp lemon juice, 2-3 Tbsps water, and 1/4 tsp vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the blueberries are soft. Now mix 1/2 Tbsp corn starch in a small bowl with 1 Tbsp warm water until well combined and lump-free. Add mixture to saucepan with blueberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally. Once done, remove from heat and let cool.
OIL: Instead of vegetable oil, you can also use coconut oil, if preferred.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
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.
 
 

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Dairy-Free Almond Blueberry Pancakes.

ORCHIDS + SWEET TEA

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    • Yes, I’m definitely thinking about making them again! Haha! I love mixing both flours to create a subtle thickness!

    • Thanks so much, Lauren! I’m sure you’ll love them! And the almond and blueberry combo is amazing!

    • Thanks so much, Elaine! Yes, the fluffiness is to die to for! Be sure to let me know wha you think once you try them!

    • Haha! They taste just as amazing! Be sure to let me know what you think once you try them, Charla!