Almond Milk Blueberry Pancake
Start your day right with our Almond Milk Blueberry Pancake recipe! This delicious vegan recipe, topped with a blueberry compote and coconut cream, this breakfast is the perfect choice for any breakfast or brunch occasion.
Serves 4
- almond flour - 4 cups
- rice flour - 2 cups
- sugar (cane) - 2/3 cup
- baking powder - 4 tsp
- almond milk - 3 cups
- vanilla extract - 1 tsp
- salt (kosher) - 2 tsp
- pure maple syrup
- blueberries (frozen) - 2 2/3 cups
- sugar (organic cane) - 1/3 cup
- coconut milk - 1 can
- xanthan gum - ¼ tsp
- Step 1
In a medium bowl mix together the flour, sugar, baking powder and salt.
- Step 2
In a small bowl measure out the almond milk and vanilla extract.
- Step 3
Mix the wet and dry ingredients together.
- Step 4
Preheat your skillet over medium heat and brush with 1 teaspoon of coconut oil.
- Step 5
Using a ¼ cup measure, scoop the batter onto the warm skillet.
- Step 6
Cook for 3 to 4 minutes until small bubbles form on the surface of the pancakes and then flip.
- Step 7
Cook on the opposite side for 1 to 2 minutes or until golden brown.
- Step 8
Pop them into the oven on warm.
- Step 1
In a medium-sized sauce pot, mix the frozen blueberries and cane sugar and place on medium to low heat.
- Step 2
Cook until the sauce becomes thick enough to coat the back of a spoon.
- Step 3
Cover and set aside.
- Step 1
Mix the coconut milk with the xanthan gum and allow to thicken. This does not need to be heated in order for the mixture to thicken.
- Step 2
Set aside.
- Step 1
Set out 4 warm plates, place pancakes in the centre, spoon over the pancake blueberry compote, coconut cream and maple syrup.
- Step 2
Garnish with fresh fruit and serve immediately.
