Make these delicious Dairy-Free Almond Blueberry Pancakes that the entire family will love. They’re quick and easy to make and so fluffy.
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:
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.
Here are just a *few* reasons to love these Almond Blueberry flapjacks:
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.
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 Recipe Tips & Tricks for the Perfect Pancakes
Before you jump into the kitchen to make these pancakes, these are my best tips and tricks to perfect the recipe:
Low + slow is BEST.
When it comes to cooking pancakes, keep your heat on low. This ensures that your pancakes fully cook through without burning on the outside.
Make sure your leaveners aren’t expired.
Before adding them, check that your leavener (baking powder) isn’t expired. This ensures that your pancakes will rise to their highest heights.
No Over-mixing, Please!
When making the batter, stop mixing as soon as all ingredients are just combined. A few lumps are totally fine in the batter. Remember, you want airy, fluffy pancakes. They can become chewy from over-mixing.
Use the correct pan!
I find that using a flat cast-iron griddle works best for cooking vegan pancakes. Unfortunately, a regular sauté pan with sloped sides isn’t flat enough and the sides can make it difficult to flip the pancakes.
Oil the pan, don’t butter it!
I know. I’m one who loves using butter (including vegan butter ), but when making pancakes it’s best to use some sort of oil (coconut, grapeseed, vegetable oil, etc). Gently wipe the oil onto the pan, you don’t want to drench it. This helps avoid burns and excess smoke.
Don’t flip those pancakes just yet!
I’ve been guilty of this in the past. Don’t flip your pancakes when a little crust forms on the bottom. Nope. Only flip them when the bubbles on the surface have ‘popped’ and opened into holes. This is the signal that the bottom is fully cooked and ready for flipping.
That’s it! Follow these simple tricks and your vegan banana pancakes will be perfect every time!
More Delicious Blueberry Recipes
Now that you’ve fallen in love with the blueberries in this recipe, put them to good use with these other healthy blueberry recipes:
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!
2Tbspsvegan butter, melted + 1 Tbsp for cooking (See Notes!)
2cupsAlmond milk(You can use your fave plant-based milk!)
1cupblueberries, optional(See Notes!)
1 1/2cupsBlueberries, fresh or frozen
1/4cuporganic cane sugar
1tspfreshly-squeezed lemon juice
Chopped or sliced almonds
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 Tbsp at a time until more smooth, yet still thick enough. If adding blueberries, fold them in at this point.
Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 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.
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, 1/4 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 Tbsp 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.