Almond Breeze logo Vegan Almond Blueberry Pancakes

Vegan Almond Blueberry Pancakes

Prep Time

20 Min

Cook Time

20 Min





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


  • 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


  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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