Oh, pancakes! There’s just something so comforting about a stack of warm, fluffy pancakes, right? But sometimes, especially when you’re trying to be a little more mindful about what you’re eating or navigating dairy-free life, you think those perfect stacks are off the table. Not anymore! I stumbled upon this gem a while back, and let me tell you, these Dairy Free Almond Blueberry Pancakes are an absolute game-changer. They’re secretly so light and full of flavor, thanks to the almond flour and those juicy blueberries. Honestly, they taste so good, you’d never guess they’re dairy-free!

Why You’ll Love These Dairy Free Almond Blueberry Pancakes

These aren’t just *any* pancakes, trust me!

Completely Dairy-Free: No milk, no butter, no problem! Perfect for those sensitive to lactose or following a dairy-free lifestyle.
Naturally Gluten-Free: Made with almond flour, so everyone can enjoy them!
Bonus Flavor Burst: Those pops of fresh blueberry? Pure magic!
Super Easy & Quick: Seriously, these come together in a flash. A healthy breakfast doesn’t need to be complicated.
Deliciously Fluffy: You won’t believe how light and airy they are!

Ingredients for Perfect Dairy Free Almond Blueberry Pancakes

Okay, gathering your ingredients is half the fun! For these beauties, you’ll want to have these on hand. Trust me, using good quality stuff really makes a difference, especially with the almond flour and those gorgeous blueberries!

1 ½ cups almond flour (finely ground works best for texture!)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons maple syrup (the real stuff, please!)
2 large eggs
1 cup unsweetened almond milk
2 tablespoons melted coconut oil, plus a little extra for the pan
1 teaspoon vanilla extract
½ cup fresh blueberries (don’t use the frozen ones here, they can bleed too much!)

Looking for more blueberry goodness? Check out these amazing blueberry cookies!

Essential Equipment for Making Dairy Free Almond Blueberry Pancakes

Alright, so you’ve got your ingredients. Now let’s talk tools! Having the right gear makes this whole pancake-making thing a breeze. You’ll definitely want a large mixing bowl for all the magic to happen, and a smaller one for your wet ingredients. A good old whisk is key for getting things nicely combined. And to cook these beauties? A non-stick griddle or a decent frying pan is a must. Don’t forget your trusty measuring cups and spoons – precision is pretty important here, especially with baking! Lastly, a good spatula for flipping will make your life so much easier.

Step-by-Step Guide to Delicious Dairy Free Almond Blueberry Pancakes

Alright, let’s get cooking! This part is where the magic really happens. Don’t worry, it’s simpler than you think, and honestly, so satisfying. Following these little steps will ensure your pancakes are fluffy clouds of goodness.

Mixing the Dry Ingredients for Dairy Free Almond Blueberry Pancakes

First things first, grab that big bowl and whisk together your dry ingredients: the almond flour, baking powder (this is what gives ’em that lift!), baking soda, and salt. Just give it a good whisk until everything looks nicely combined. This part is super quick but important for even distribution!

Combining Wet Ingredients and Creating the Batter

Now, in a separate bowl, whisk up your wet ingredients: the maple syrup, eggs, almond milk, that lovely melted coconut oil, and the vanilla extract. Once that’s all swirled together, pour this lovely liquid mixture into your dry ingredients. Here’s the *big* secret: mix *just* until it’s combined. Seriously, a few lumps are totally okay! Overmixing is the enemy of fluffy pancakes, so be gentle!

Gently Folding in Blueberries

Now for the best part! Carefully fold in those fresh blueberries. I like to do this really gently so they don’t break apart too much in the batter. You want little bursts of blueberry goodness in every bite, not a purple-tinged batter. Add them right at the end, after you’ve just barely combined the wet and dry.

Cooking Your Dairy Free Almond Blueberry Pancakes to Golden Perfection

Get your griddle or frying pan nice and warm over medium heat. Add a tiny bit of coconut oil – just enough to coat the bottom. Spoon about a quarter cup of batter onto the hot pan for each pancake. You’ll see bubbles starting to form on the surface, and the edges will look set. That’s your cue to flip! Cook for another 2-3 minutes until they’re beautifully golden brown on both sides. If you want to keep them warm while you cook the rest, you can pop them on a plate in a low oven.

Tips for the Best Dairy Free Almond Blueberry Pancakes

Okay, so you’ve got the recipe, but let me share a few of my little secrets that really take these Dairy Free Almond Blueberry Pancakes from good to absolutely amazing! First off, the almond flour quality really matters. I find that finely ground almond flour gives you the best, fluffiest texture, without any grittiness. Also, and I can’t stress this enough: *do not overmix the batter*! Seriously, just stir until it’s combined. A few lumps are your friends here, they mean you haven’t stirred out all that lovely air. A medium-hot griddle is also key – too hot and they’ll burn before they cook through, too cool and they’ll be flat. And hey, while we’re talking about healthy treats, have you seen these healthy bread recipes? So good!

Ingredient Notes and Substitutions

Let’s chat quickly about some of these ingredients, just so you know you’ve got options! For the almond flour, I really do find that finely ground works best; you can often find it labeled as ‘almond meal’ but make sure it’s not chunky. If you can’t find it, you can even pulse regular almond flour a few times in a food processor, but be careful not to make almond butter! As for the almond milk, any unsweetened variety works great – soy, oat, or even just plain water in a pinch! And the coconut oil can totally be swapped for another neutral oil like avocado or vegetable oil if that’s what you have handy. Just aim for about 2 tablespoons melted.

Serving Suggestions for Your Dairy Free Almond Blueberry Pancakes

Now, let’s talk about the best part: how to enjoy these delicious pancakes! Honestly, they’re fantastic just as they are, maybe with a little extra drizzle of warm maple syrup. But if you want to jazz them up, I love adding a dollop of dairy-free whipped cream or some fresh berries on top. A sprinkle of toasted slivered almonds also adds a lovely crunch that pairs perfectly with the almond flour base. They also make a great base for a more substantial breakfast if you serve them alongside some crispy dairy-free bacon or some scrambled tofu. And hey, if you’re feeling adventurous with homemade staples, check out these homemade ketchup recipes – might be a fun, unexpected addition for some!

Frequently Asked Questions About Dairy Free Almond Blueberry Pancakes

Got a few lingering questions about these amazing pancakes? Totally normal! Let’s clear them up so you can get flipping!

Can I use a different flour instead of almond flour?

While these are specifically Dairy Free Almond Blueberry Pancakes, you could try a gluten-free all-purpose flour blend in a pinch. You might need to adjust the liquid a bit, as different flours absorb moisture differently. Just know that the texture might be a little different – almond flour gives them that special richness and deliciousness!

Are these pancakes gluten-free?

Yes! Since we’re using almond flour, these pancakes are naturally gluten-free. This is fantastic news for anyone avoiding gluten or looking for healthier breakfast options. They’ve become a staple in our house for that very reason!

Can I make the batter ahead of time?

You can mix the dry ingredients ahead of time, but I wouldn’t mix the wet into the dry until you’re ready to cook. The leavening agents (baking powder and baking soda) can lose their power if the batter sits too long. Also, the almond flour can get a bit gummy. For best results, mix everything and cook right away!

Can I use frozen blueberries?

I really recommend sticking to fresh blueberries for these Dairy Free Almond Blueberry Pancakes. Frozen blueberries tend to bleed their color into the batter, making your pancakes look a bit messy. Plus, they can add extra moisture that might make the pancakes cook unevenly. Fresh ones give you those perfect little pops of blue flavor!

Nutritional Information (Estimated)

Just a heads-up, these numbers are estimates based on the ingredients we used. They can vary a bit depending on the exact brands you pick and how big you make your pancakes! We figured about 250 calories per serving (that’s two pancakes!), with around 15g of fat, 10g of protein, and 25g of carbs, including about 8g of sugar and 5g of fiber. For more fun facts about sugar, especially in fruits, check out this cool article!

Dairy Free Almond Blueberry Pancakes

Author: ferecipe.com
Total Time: 25 min
Yield: 8 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Light and fluffy dairy-free pancakes with almond flour and fresh blueberries.

Ingredients

Scale

1 ½ cups almond flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons maple syrup
2 large eggs
1 cup unsweetened almond milk
2 tablespoons melted coconut oil, plus more for cooking
1 teaspoon vanilla extract
½ cup fresh blueberries

Instructions

In a large bowl, whisk together almond flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together maple syrup, eggs, almond milk, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the blueberries.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour about ¼ cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve warm.

Notes

For a sweeter pancake, add an extra tablespoon of maple syrup.
You can substitute other berries for blueberries.

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 250
Sugar: 8g
Sodium: 200mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 10g
Cholesterol: 70mg

Keywords: dairy free pancakes, almond flour pancakes, blueberry pancakes, gluten free pancakes, healthy breakfast