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Vegan Blueberry Pancakes with Almond Milk

Vegan Dairy-Free

Cooking Time

40 minutes



Serves Up To


Nutrition Information

Total Fat5 g
Cholesterol0 mg
Sodium450 mg
Potassium104 mg
Total Carbohydrate26 g
Dietary Fiber2 g
Sugars9 g
Protein2 g


  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 milk and vanilla extract (or for extra creaminess use any Almond Breeze Almond Cashew Blend).

  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.

Featured In: Food Blogger
Courtesy of: A Cozy Kitchen


  • 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 Almond Breeze Original (or for extra creaminess use Almond Breeze Almond Cashew Blend Unsweetened Original)
  • 1 teaspoon vanilla extract
  • 1 pint fresh blueberries
  • Coconut oil for the skillet