Almond Milk Blueberry Pancake

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Recipe from Ste. Anne’s Spa

Almond Milk Blueberry Pancake Picture New Recipe


4 cups almond flour
2 cups rice flour
2/3 cup sugar (cane)
4 tsp baking powder
3 cups almond milk
1 tsp vanilla extract
2 tsp salt (kosher)
Pure maple syrup

Blueberry Compote:
2 2/3 cups wild blueberries (frozen)
1/3 cup sugar (organic cane)

Coconut Cream:
1 can coconut milk
¼ tsp xanthan gum


Making the pancakes:
In a medium bowl mix together the flour, sugar, baking powder and salt. In a small bowl measure out the almond milk and vanilla extract. Mix the wet and dry ingredients together. Preheat your skillet over medium heat and brush with 1 teaspoon of coconut oil. Using a ¼ cup measure, scoop the batter onto the warm skillet. Cook for 3 to 4 minutes until small bubbles form on the surface of the pancakes and then flip. Cook on the opposite side for 1 to 2 minutes or until golden brown. Pop them into the oven on warm.

Making the blueberry compote:
In a medium-sized sauce pot, mix the frozen blueberries and cane sugar and place on medium to low heat. Cook until the sauce becomes thick enough to coat the back of a spoon. Cover and set aside.

Making the Coconut Cream:
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. Set aside.

Set out 4 warm plates, place pancakes in the centre, spoon over the pancake blueberry compote, coconut cream and maple syrup. Garnish with fresh fruit. Serve immediately.

Wild Blue is Good for You!