These Healthy Blueberry Pancakes are a simple breakfast ready in under 20 minutes, rich in protein and fiber, and entirely refined-sugar free, egg-free, and dairy-free.
I love blueberries and my kids love pancakes a lot for breakfast and I couldn’t believe that I didn’t have a simple, classic blueberry recipe. While looking around, I found that most recipes barely use blueberries and I believe that blueberry pancakes should be loaded with blueberries, not just sprinkled with a couple.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Healthy Blueberry Pancakes
These Healthy Blueberry Pancakes are a simple breakfast ready in under 20 minutes, rich in protein and fiber, and entirely refined-sugar free, egg-free, and dairy-free.
Print
Review
Share on Facebook
Pin
Save in Email
Servings: 3 servings (3 pancakes each)
Calories: 364 kcal
Ingredients
- 1 ¼ cups Almond Milk - (note 1)
- ¼ cup Dairy-Free Yogurt - (note 2)
- 1 ½ cups All-Purpose Flour - (note 3)
- 2 tablespoons Maple Syrup - (note 4)
- 3 teaspoons Baking Powder
- 1 tablespoon Light Olive Oil - (note 5)
- 1 teaspoon Vanilla Extract
- 2 cups Blueberries - Fresh or Frozen
Optional
- ¼ teaspoon Salt
Instructions
- In a large mixing bowl, add all the dry ingredients: flour, baking powder, and salt if used. Whisk to combine.
- Whisk in almond milk, yogurt, maple syrup, vanilla extract, and olive oil until a thick and smooth pancake batter form.
- Fold in fresh or frozen blueberries and gently stir to incorporate them.
- Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
- Scoop out 1/2 cup of pancake batter in the warm pan. If it doesn't spread well, use the back of a spoon to press the batter and create a wider round shape.
- Cook the pancakes for 2-3 minutes, then flip them and cook them on the other side for 1 minute or until fully cooked in the middle.
- Transfer to a cooling rack or plate and repeat these steps until you run out of batter. I made 9 pancakes with this batter.
Notes
Note 1: Any milk work in the recipe, soy milk is a great swap to boost the pancake’s proteins.
Note 2: Any yogurt works, from coconut yogurt to soy yogurt.
Note 3: Or white whole wheat flour to increase the fiber content.
Note 4: Any sweetener like agave syrup, date syrup, or coconut sugar works as a healthy option.
Note 5: Any oil with a light flavor works. Avocado oil is a great healthy option.
Storage: Store leftover pancakes in the fridge for up to 3 days in a sealed container. Freeze up to 1 month in Ziploc bags and thaw in the fridge the day before. Rewarm in a warm pan, or microwave for 1 minute.
Serving: Serve the pancakes with yogurt, natural peanut butter, banana slices, blueberries, or a drizzle of maple syrup.
Nutrition
Serving: 3pancakes | Calories: 364kcal | Carbohydrates: 67.6g | Protein: 11g | Fat: 7.3g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4g | Cholesterol: 0.8mg | Sodium: 567.7mg | Potassium: 198.2mg | Fiber: 8.7g | Sugar: 18.6g | Vitamin A: 53.9IU | Vitamin B12: 0.1µg | Vitamin C: 9.6mg | Calcium: 439.1mg | Iron: 2.1mg | Magnesium: 11.8mg | Phosphorus: 122.2mg | Zinc: 0.3mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few wholesome ingredients for this recipe. Here’s how to pick them.
- Almond Milk – This acts as the liquid base, lending a subtle nutty flavor and moisture to the pancakes. You can swap it with soy milk for a protein boost or oat milk for a creamier texture. Avoid dairy milk to keep the recipe entirely dairy-free.
- Dairy-Free Yogurt – Adds creaminess and extra protein, helping to create a tender, fluffy pancake. Options include coconut, soy, or cashew yogurt, but choose a plain unsweetened variety to maintain balance in flavor.
- All-Purpose Flour – For a fiber boost, try white whole wheat flour instead, but don’t use almond flour as it won’t develop the needed structure.
- Maple Syrup – A natural sweetener that keeps the recipe refined-sugar free while adding a gentle sweetness and moisture. Alternatives like agave syrup, date syrup, or coconut sugar work too, though they might subtly shift the flavor profile.
- Baking Powder – The leavening agent that ensures your pancakes rise and turn out light and fluffy. It’s essential for the proper texture, so avoid substituting it with baking soda unless adjustments are made for acidity.
- Light Olive Oil – Contributes richness and moisture without overwhelming the delicate flavors. Avocado or canola oil can be used in its place if you prefer a different light oil.
- Vanilla Extract – To boost the overall flavor with its warm, aromatic notes, balancing the tangy lemon and fruity elements. You can also use almond extract for a different twist, but the flavor will shift slightly.
- Blueberries – Infuse the pancakes with bursts of sweetness, antioxidants, and a delightful fruity flavor. Both fresh and frozen blueberries work well—frozen ones are less likely to burst and change the batter’s consistency.
How to Make Healthy Blueberry Pancakes
This recipe is super easy and is cooked like any other pancake. Here’s what the batter looks like.
Combine the liquid ingredients in a bowl and fold in the flour. Whisk to combine.
Incorporate the blueberries very gently into the batter to avoid breaking them and you can cook your pancakes!
Carine’s Tips
I have a few more tips for you to make the best pancakes:
- Avoid Overmixing: Stir the batter just until combined to keep your pancakes light and fluffy; overmixing can make them dense.
- Balance the Batter: If the batter is too thick, add a splash more almond milk until you achieve a smooth, pourable consistency.
- Mix Gently: Fold the blueberries into the batter carefully to avoid bursting them, which can affect the pancake’s color and texture.
- Preheat Properly: Heat your griddle or frying pan over medium heat and lightly oil it to ensure even cooking and prevent sticking.
- Watch the Heat: Cook the pancakes at medium heat—too high and the outsides may burn before the centers are fully cooked.
- Customize Your Flavor: For an extra twist, add a tablespoon of lemon juice or 2 teaspoons of lemon zest, or swap almond milk for soy milk to up the protein content. You can also add 1/2 teaspoon of almond extract to make them taste like blueberry pie.
- Serve Warm: Enjoy your pancakes fresh off the griddle, topped with dairy-free yogurt, extra blueberries, or a drizzle of maple syrup.
- Storage & Reheating: Store leftovers in the fridge for up to 3 days in a sealed container. Reheat them in a warm pan or microwave for about 1 minute to restore their soft texture.
Can you use gluten free flour with these? You said not to use almond flour but maybe another option?
I haven’t tried all-purpose gluten-free flour yet, it might work but I can’t guarantee.