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Blueberry Pancakes

A fluffy cake, complimented with the texture of blueberry and almond, to enjoy with your family this weekend.

Print Recipe


  • 1/2 cup pastry flour, whole wheat (optional: gluten free, all-purpose baking mix)
  • 1 tbsp sucanat (optional)
  • 2 tsp baking powder
  • 3/4 cup Homemade Nut Milk
  • 1/4 cup apple juice, unsweetened
  • 1 1/2 tbsp almond butter
  • 1/2 tsp vanilla extract
  • 1/2 cup blueberries
  • 2 tbsp almonds, roasted, chopped


  1. Preheat oven to 200°F and place a cook sheet inside.
  2. Sift the flour, sucanat, and baking powder in a large bowl.
  3. Combine the nut milk, apple juice, almond butter, and vanilla extract into a food processor and blend until smooth.
  4. Add enough of the liquid ingredients into the flour mixture until the batter is wet then stir with a few swift strokes until batter is moist (you will likely have left over the wet ingredients mix. These can be stored for future use). Fold in blueberries and almonds.
  5. Heat a griddle or non-stick pan until hot.
  6. Ladle about 1/4 cup of the batter onto the griddle and cook until small bubbles appear on the top of the pancakes, about 2 minutes.
  7. Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer.
  8. Transfer cooked pancakes onto the cookie sheet in the oven to keep warm. Repeat until all mixture has been used.