Almond Breeze logo Vegan Almond Blueberry Pancakes

Vegan Almond Blueberry Pancakes

Prep Time

20 Min

Cook Time

20 Min

Difficulty

Easy

Servings

6

Nutrition Information

Nutrient name Nutrient weight per serving
Total Fat 0.2g
Total Carbohydrates 20.3g
Dietary Fiber 0.6g
Sugars 4.1g
Sodium 461.6mg
Protein 2.2g
Potassium 22.6mg

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons pure cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup, plus 1 tablespoon, Original Almond Breeze® Almond Beverage
  • 1 teaspoon vanilla extract
  • 1 pint fresh blueberries
  • Coconut oil, for the skillet

Directions

  1. In medium bowl, mix together the flour, baking powder, baking soda and salt.
  2. In a measuring cup or small bowl, measure out the almond beverage and vanilla extract.
  3. Preheat your skillet over medium heat and brush with 1 teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 3 to 4 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes, or until golden brown.
  4. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more vegetable oil to the skillet when needed. Serve immediately.
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