Vegan Almond Blueberry Pancakes

Vegan Dairy-Free

Cooking Time

40 minutes

Difficulty

Easy

Serves Up To

6

Nutrition Facts

Total Fat0.2 g
Cholesterol0.0 mg
Sodium461.6 mg
Potassium22.6 mg
Total Carbohydrate20.3 g
Dietary Fiber0.6 g
Sugars4.1 g
Protein2.2 g

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 milk 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.

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 + 1 tablespoon Almond Breeze Original
  • 1 teaspoon vanilla extract
  • 1 pint fresh blueberries
  • Coconut oil for the skillet

Included in this recipe