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Dairy-Free Almond Blueberry Pancakes

January 28, 2022
Shanika | Orchids + Sweet Tea

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Create a mouthwatering batch of Dairy-Free Almond Blueberry Pancakes that will have the whole family begging for more! Quick, easy, and incredibly fluffy, these pancakes are a must-try treat!

Dairy-Free Almond Blueberry Pancakes

Get ready to dive into the deliciousness of Dairy-Free Almond Blueberry Pancakes! Packed with bold almond and juicy blueberry flavors, these fluffy pancakes are the ultimate morning treat, plus they are naturally sweetened. Whip them up in just 25 minutes and start your day on the perfect note! Totally Dairy-free. Vegan + Gluten-free Option.

Stack of Dairy-Free Almond Blueberry Pancakes on a plate

While pancakes are a near-perfect breakfast + brunch 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 just belong together y'all.

These pancakes are like little pillows of joy on your plate—light, airy, and utterly delightful. Whether you opt for fresh or frozen blueberries or decide to go gluten-free, the choice is yours. Plus, whipping them up is seriously quick + easy! You're going to love every bite! If you love pancakes definitely try my Easy Healthy Banana Bread Pancakes, and Healthy Vegan Flourless Apple Pancakes next! AND you can always visit my breakfast archives for more food inspiration as well.

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Why You Will LOVE Dairy-Free Almond Blueberry Flapjacks

  • They are SUPER fluffy + light.
  • So easy to whip together.
  • Only requires ONE bowl! No mixer is required!
  • Perfectly sweet.
  • Loaded with blueberry + almond goodness.
  • Entirely dairy-free! With a Vegan + Gluten-free option available!
  • Fun for the entire family to make.
  • WARNING: Highly delicious!
Overhead shot of Dairy-Free Almond Blueberry Pancake batter in a bowl with a wooden spoon

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:

Ingredients

  • 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, or even dairy milk if you’re not vegan
  • Eggs: 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.

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR PANCAKES!

Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Dairy-Free Almond Blueberry Pancakes.  Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

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.

Closeup of a stack of Dairy-Free Almond Blueberry Pancakes

Tips for Making the Perfect Banana Pancakes Every Time

Ensuring that you make the perfect banana pancakes each time can sometimes feel like a science, but it’s fairly easy with these simple tips + hacks:

TIP #1: LOW + SLOW IS BEST.

When it comes to cooking your pancakes, keeping the heat on low is the key. This ensures that your pancakes are fully cooked through without making the outsides dark before their time.

TIP #2: DOUBLE CHECK THAT LEAVENERS AREN’T EXPIRED.

Ensuring that the leaveners that are used (baking powder, baking soda, etc) aren’t expired and are completely fresh. This ensures that your pancakes rise at their best and are super fluffy as intended.

TIP #3: ABSOLUTELY NO OVER-MIXING!!

Once all ingredients are combined after stirring with a spatula (or whisk), stop mixing. Remember, you want airy, fluffy pancakes—not chewy pancakes due to the gluten formulating from over-mixing.

TIP #4: LET THE BATTER SIT TO REST.

Yes, this is an important step also. I suggest letting the batter sit for 10 minutes or so to allow the ingredients to “activate” which helps to create a fluffy pancake in the end!

TIP #5: EVENNESS IS KEY.

While we often try to measure with our eye for the most even pancakes, sometimes we can just miss the mark. That’s why I love using a measuring cup (about ½ cup) to measure out the batter evenly and create a nice sequence for my stack. 

TIP #6: YES, THE CORRECT PAN MATTERS.

I find that using a flat cast-iron griddle works the best when making pancakes. However, I’ve also found great results with larger cast-iron skillets (10-12 inches), which give more room for the flipping despite their slopped sides.

TIP #7: FLIP WHEN IT’S TIME, OK?!

Yes, you read that right. We can sometimes flip beforehand which creates that mess and ruined flip that we desperately try to avoid once mid air. That’s why you should wait until the edges are formed AND bubbles have formed and begin “popping” + opening up into holes, which means you’re in the safe zone.

TIP #8: FLIP ONLY ONCE!

I’ve definitely been tempted to flip and then flip again, but once is best. This ensures that you don’t ruin the edges or the entire pancake on your final flip. Besides, cooking them low + slow ensures that the centers are well done.

TIP #9: BUTTER IN BETWEEN.

I use to only butter the pan during the initial first pancake, however, I’ve learned that lightly greasing or buttering in between every pancake helps to keep them consistently golden and perfectly done.

Stack of Dairy-Free Almond Blueberry Pancakes on a plate with a fork

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)
  • Chocolate chips

Can I Use Another Plant-Based Milk for Blueberry Pancakes?

Yes, you can use any dairy-free milk you like to make these delicious dairy-free blueberry pancakes. Here are some easy recipes to make your own milk that’s cheaper and so easy!

Closeup of a stack of Dairy-Free Almond Blueberry Pancakes dripping with blueberry topping

Dairy-Free Almond Blueberry Pancakes Q + A's

Can I Freeze Leftover Pancakes?

If you’d like to make these dairy-free blueberry pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.

Can I Use Frozen Blueberries?

Absolutely! You can always use frozen bananas in your pancakes. However, you'll need to thaw them out at room temperature and then drain off any excess liquid before adding them to the mix. 

Can I Make Gluten-Free Fluffy Banana Pancakes?

Absolutely! 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.**

Can I Make These Pancakes Vegan?

Yes. Luckily these are already dairy-free pancakes. You may need to make slightly smaller pancakes so they hold their shape better. However, to make these pancakes vegan, simply omit the eggs and substitute with 2 'flax eggs' (2 Tablespoons flaxseed meal + 4 Tbsps water) and create a dairy-free buttermilk by adding 1 Tablespoon of apple cider vinegar to the milk.

More Delicious Breakfast + Brunch Recipes

If you love this Dairy-Free Almond Blueberry Pancakes recipe then try these delicious breakfast+ brunch recipes next!

MADE OUR RECIPE(S)?

If you tried this Dairy-Free Almond Blueberry Pancakes recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Closeup of a stack of Dairy-Free Almond Blueberry Pancakes dripping with blueberry topping

Dairy-Free Almond Blueberry Pancakes

January 28, 2022
5 from 12 votes
Get ready to dive into the deliciousness of Dairy-Free Almond Blueberry Pancakes! Packed with bold almond and juicy blueberry flavors, these fluffy pancakes are the ultimate morning treat, plus they are naturally sweetened. Whip them up in just 25 minutes and start your day on the perfect note! Totally Dairy-free. Vegan + Gluten-free Option.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 6 pancakes

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

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

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Dairy-Free Almond Blueberry Pancakes.

ORCHIDS + SWEET TEA

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  1. That blueberry compote though! I love that these flapjacks are dairy free, but I've never thought to try with coconut milk. I will now.

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

  2. Oh my gosh....these pancakes must be on my plate this weekend! Amazing! I love the almond in them!

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

    • Haha! That's such the perfect analogy! They are super fluffy! Thanks so much, Shashi!

  3. Yummy! I love the blueberry compote! These pancakes look both fluffy and delicious! I see these in my future!!!

    • 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!

  4. Shanika girl these pancakes are giving me life. I love blueberries so would love to give your recipe a try!

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

  5. That blueberry compote is everything!!! Your photography is stunning. Can't wait for those new waffle recipes.

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