Vegan Blueberry Pancakes with Almond Milk

Prep Time



Cook Time





Serves Up To




  • 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 + 1 tablespoon Original Almond Breeze Almondmilk (or any other unsweetened varieties)

  • 1 teaspoon vanilla extract

  • 1 pint fresh blueberries

  • Coconut oil for the skillet


  1. 1

    In medium bowl, mix together the flour, baking powder, baking soda and salt.

  2. 2

    In a measuring cup or small bowl, measure out the almond milk and vanilla extract.

  3. 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. 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.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Courtesy of: A Cozy Kitchen

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