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Stack of vegan blueberry pancakes dusted with powdered sugar

Vegan Blueberry Pancakes with Almond Milk

Cook Time:
40 Minutes
Serves Up To:
6 Servings

Nutrition Information

Total Fat5 g
Total Carbohydrates26 g
Cholesterol0 mg
Sodium450 mg
Potassium104 mg
Dietary Fiber2 g
Sugars9 g
Protein2 g


  • 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 Original Almondmilk (or any other unsweetened varieties)
  • 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 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.

Made with these products:

Original Almondmilk
Original Almondmilk
Shelf Stable Original Almondmilk
Shelf Stable Original Almondmilk

Courtesy of: A Cozy Kitchen