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!
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Before preparing this recipe, make sure you view the notes below the post for ingredient substitution options.
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Things You'll Need
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
Step 1: Blend the Ingredients
Add all ingredients except for the blueberries to a blender and blend until smooth.
Tip
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.
Step 2: Fold in the Blueberries
Transfer the pancake batter to a bowl (or leave it in the blender), and gently fold the blueberries into the batter until well-combined.
Step 3: Cook the Pancakes
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.
Serve pancakes with butter (or vegan butter spread/almond butter) and pure maple syrup.
How to Make a Vegan "Egg" Replacer
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.
Options for Ingredient Substitutions
- Replace the almond butter with 1 large egg, or one vegan flax or chia egg (instructions above).
- Omit the blueberries or substitute them for chopped strawberries.
- The almond flour can be replaced with hazelnut meal or cashew flour.
- Tapioca flour is interchangeable with arrowroot flour, so arrowroot can be used in place of tapioca.
- Full fat or lite canned coconut milk, cashew milk, cow's milk or soy milk can be used in place of almond milk.