Dairy-Free Blueberry Pancakes
Fluffy, naturally sweet, and bursting with juicy blueberries, these **Dairy-Free Blueberry Pancakes** are the perfect way to enjoy a wholesome breakfast without the use of dairy. Made with almond milk, a touch of melted coconut oil, and fresh, ripe blueberries, this recipe creates soft, golden pancakes that are light yet indulgent. The batter comes together easily in just 10 minutes, featuring all-purpose flour, baking powder, a hint of vanilla, and minimal sugar for a beautifully balanced flavor. These pancakes cook up golden brown with soft pops of bursting blueberries throughout. Whether you’re catering to dietary restrictions or simply craving a lighter twist on classic pancakes, this recipe is a guaranteed family favorite. Serve warm with a drizzle of maple syrup and watch them disappear! Perfect for breakfast, brunch, or a sweet snack, these pancakes bring joy to your table in under 30 minutes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Sugar
- 1.25 cups Unsweetened almond milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil, melted
- 1 cup Fresh blueberries
- Cooking spray or additional coconut oil
Instructions
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate bowl, mix together the almond milk, egg, and vanilla extract. Slowly add this liquid mixture to the dry ingredients, stirring gently until just combined. Be careful not to over-mix; some lumps are okay.
Fold in the melted coconut oil into the batter, ensuring it is evenly incorporated.
Gently fold the fresh blueberries into the batter, distributing them throughout.
Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of additional coconut oil.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, the edges start to look dry, and the underside is golden brown, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, until the second side is golden brown and the pancakes are cooked through.
Keep finished pancakes warm in a low temperature oven (about 200°F) while you cook the remaining batter.
Serve the pancakes warm, drizzled with maple syrup, if desired.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 28.6 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 588 mg | 45% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 494 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
