Blueberry Pancakes

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.


  • 3/4 cup Homemade Nut Milk
  • 1/2 cup whole wheat pastry flour (optional gluten free all-purpose baking mix)
  • 1/2 cup blueberries
  • 1/4 cup apple juice
  • 2 tablespoons roasted almonds, chopped
  • 1 1/2 tablespoons almond butter
  • 1 tablespoon sucanat (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt (optional)
  • PREP TIME 10
  • COOK TIME 10
  • Serves 2-3


  1. Preheat oven to 200°F and place a cook sheet inside the oven.
  2. Sift the flour, sucanat, baking powder, and salt into a large bowl.
  3. Combine the nut milk, apple juice, almond butter, and pure vanilla extract into a food processor and blend until smooth.
  4. 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.
  5. Heat a griddle or non-stick pan until hot.
  6. 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.
  7. Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer.
  8. Transfer cooked pancakes onto the cookie sheet in the oven to keep warm. Repeat with the remaining batter.