Almond Milk Pancakes
Fluffy, dairy-free pancakes made with almond milk. A simple, healthy recipe that’s perfect for breakfast or brunch.
Equipment
- Mixing Bowl
- Whisk
- Nonstick Skillet or Griddle
- Measuring Cup
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp sugar
- 1 cup almond milk
- 1 large egg or 1 flax egg for vegan option
- 2 tbsp vegetable oil or melted dairy-free butter
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, combine almond milk, egg (or flax egg), oil, and vanilla.
- Pour the wet mixture into the dry mixture. Stir until just combined—do not overmix.
- Let the batter rest for 5 minutes to allow bubbles to form.
- Heat a skillet over medium heat and lightly oil it.
- Pour ¼ cup of batter for each pancake. Cook until bubbles appear on top, then flip.
- Cook the other side until golden brown.
- Serve warm with syrup, fruit, or your favorite toppings.
Notes
For almond milk pancakes no egg, replace the egg with 3 tbsp applesauce or 1 flax egg.
To make almond milk pancakes fluffy, avoid overmixing the batter and let it rest before cooking.
Batter can be refrigerated for up to 24 hours.
To make almond milk pancakes fluffy, avoid overmixing the batter and let it rest before cooking.
Batter can be refrigerated for up to 24 hours.