Up the health benefits of blueberry pancakes by using protein-packed almond flour (or nut flour of choice), non-dairy milk, and serve the stack with pure maple syrup. This recipe is vegan, dairy-free and gluten-free, and provides a few options for egg replacements. You'll love the fluffy texture and naturally sweet flavor!
Julia Mueller Before preparing this recipe, make sure you view the notes below the post for ingredient substitution options.
- 1 cup blanched almond flour
- 1/2 cup tapioca
- 1 cup unsweetened almond milk
- 3 tablespoons almond butter
- 1/3 cup fresh blueberries
- 2 tablespoons coconut oil for cooking
Add all ingredients except for the blueberries to a blender and blend until smooth.
Julia Mueller If you're using a "flax egg" or "chia egg" instead of almond butter, you can mix the ingredients in a bowl. See notes at the end for instructions on how to make alternate egg replacers.
Transfer the pancake batter to a bowl (or leave it in the blender), and gently fold the blueberries into the batter until well-combined.
Heat 2 tablespoons of coconut oil (or canola or olive oil) in a large non-stick skillet or griddle over medium heat. Measure a scant 1/4 cup of pancake batter and pour onto the preheated skillet. Cook until sides firm up and air bubbles appear on the surface, about 1 to 2 minutes. Carefully flip and cook on the other side until golden brown, about another 1 to 2 minutes. Repeat with remaining batter.
Julia Mueller Serve pancakes with butter (or vegan butter spread/almond butter) and pure maple syrup. Instead of using almond butter in this pancake recipe, you can use one large chicken egg, or a vegan egg substitute. To make the equivalent of one egg, combine 1 tablespoon of ground flax seed or chia seed powder with 3 tablespoons of water. Stir well, and allow the mixture to sit and thicken for 10 to 15 minutes, stirring occasionally. The mixture should thicken and resemble the texture of a lightly beaten egg. Proceed as directed in the instructions above.