Dairy-Free Almond Blueberry Pancakes
5 from 10 votes

Dairy-Free Almond Blueberry Pancakes

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. 

Course: Breakfast, Brunch
Keyword almond, blueberry, breakfast, brunch, dairy-free, easy, pancakes, sweet, vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 pancakes
Creator Shanika | Orchids + Sweet Tea


  • 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!)


  • blueberry compote (See Notes!)


  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. 

  7. Bon Appetite!

Tips | Notes:

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.