Our Blueberry Pancakes are prepared without dairy, using almond milk, apple juice and almond butter instead. After whipping up the batter, use a non-stick pan to cook them without any oil. You will love the fluffy cake that is complemented by an amazing texture from the fresh blueberries and roasted chopped almonds. This is the perfect recipe to enjoy a healthful breakfast with your family this weekend.
Preheat oven to 200°F and place a cook sheet inside the oven.
Sift the flour, sucanat, baking powder, and salt into a large bowl.
Combine the almond milk, apple juice, almond butter, and pure vanilla extract into a food processor and blend until smooth.
Add enough of the liquid ingredients into the flour mixture until the batter is wet then stir with a few swift strokes until batter is moist (you will likely have left over the wet ingredients mix. These can be stored for future use). Fold in blueberries and almonds.
Heat a griddle or non-stick pan until hot.
Ladle about 1/4 cup of the batter onto the griddle and cook until small bubbles appear on the top of the pancakes, about 2 minutes.
Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer.
Transfer cooked pancakes onto the cookie sheet in the oven to keep warm. Repeat with the remaining batter.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.