The Healthiest Blueberry Pancakes Ever

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!

(Image: Julia Mueller)

Before preparing this recipe, make sure you view the notes below the post for ingredient substitution options.

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

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Step 1: Blend the Ingredients

Add all ingredients except for the blueberries to a blender and blend until smooth.

(Image: 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.

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.

(Image: Julia Mueller)

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.

(Image: Julia Mueller)

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.

(Image: Julia Mueller)

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.
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