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Dairy-Free Almond Blueberry Pancakes
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5 from 10 votes

Dairy-Free Almond Blueberry Pancakes

Make these delicious Dairy-Free Almond Blueberry Pancakes that the entire family will love. They’re quick and easy to make and so fluffy.
Course Breakfast, Brunch
Keyword almond, blueberry, breakfast, brunch, dairy-free, easy, fluffy, gluten-free, pancakes, sweet, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 pancakes
Author Shanika | Orchids + Sweet Tea



  • 2 cups organic all-purpose flour
  • 2 tsps baking powder
  • 1 tsp ground cinnamon
  • Pinch of ground nutmeg
  • 1/4 tsp sea salt
  • 2 large organic eggs, at room temp.
  • 3 Tbsps Agave syrup
  • 2 tsps almond extract
  • 2 Tbsps vegan butter, melted + 1 Tbsp for cooking  (See Notes!)
  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 1 cup blueberries, optional (See Notes!)


  • 1 1/2 cups Blueberries, fresh or frozen
  • 1/4 cup organic cane sugar
  • 1 tsp freshly-squeezed lemon juice
  • 2 Tbsps filtered water
  • 1 tsp vanilla extract


  • Chopped or sliced almonds



  • 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.


  • 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!


  • 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.