Homemade Almond Milk Pancakes are light and fluffy and full of tasty vanilla flavor. These are dairy free pancakes that can be made with plain almond milk or vanilla almond milk for extra vanilla flavor. They are made in 1 bowl and are quick, simple, and a perfect breakfast for any morning. A delicious alternative to store bought pancake mix and those made with dairy milk.
If you've ever wondered how to make healthy pancakes that are still just as delicious as the classic fluffy buttermilk pancakes, this recipe is it!
Almond milk pancakes are a dairy-free pancake recipe that is still super fluffy and delicious. You can make them with plain or vanilla almond milk. They can even be made with oat milk and are just as delicious.
These dairy-free pancakes are an easy way for those who are dairy intolerant to enjoy an American breakfast staple. They are also perfect for anyone who simply wants to cut back on dairy products. Overall I love almond milk as a replacement for dairy milk.
I first made the vanilla version of these pancakes when experimenting with ways to take our favorite foods and make them healthier. My small children were stuck in their "only pancakes, waffles, or bagels for breakfast" phase.
So I increased the nutritional benefit and made dairy-free pancakes with 2 simple substitutions:
- Replacing cow's milk with almond milk.
- Eliminating butter and using olive oil.
They are full of vanilla flavor and one of the best dairy-free pancakes you'll ever make! Make sure to see my tips below in the "Recipe FAQs" for making your pancakes extra fluffy
Yes, this pancake recipe is dairy free. Dairy products are made from the milk of mammals. These pancakes are made with eggs, which are not a dairy product. The batter is also made with oil instead of butter. When cooking the pancakes, make sure to grease the pan with oil or a dairy-free butter substitute.
Almond milk is completely dairy free. In addition to being lactose free, almond milk is soy and gluten free. It is also free from peanuts. This makes it a great choice for those who must follow gluten-free or lactose-free diets.
For egg-free pancakes, simply replace the eggs with flax eggs.
Yes! Pancakes made with almond milk taste incredible. They do not have a nutty almond flavor. You won't even know you're eating almond milk pancakes.
Almond milk itself does not make pancakes fluffier. The trick to extra fluffy almond milk pancakes is to beat the egg yolks until they are foamy, and then add them to the batter. Allow the batter to sit for 5-10 minutes and then add the egg whites last.
In fact, pancake batter is fluffier the longer it sits. If you have time, let the batter sit for an hour or so before cooking. You can also make pancake batter the night before and let it sit in the fridge overnight for extra fluffy pancakes.
Compared to pancakes made with dairy milk, almond milk pancakes are healthier. Although just how much healthier depends on the other ingredients in your recipe.
Since this recipe also cuts out butter and limits added sugar, it is healthier than traditional pancakes made with milk, butter, and high amounts of sugar.
Almond milk also makes pancakes slightly healthier due to its vitamin D content and other vitamins and minerals that cow's milk doesn't have (like vitamin E). 1 cup of unsweetened almond milk has only 30 calories, 2.5 grams of fat, 1 gram of carbohydrates, and 1 gram of protein. It has no cholesterol, trans fat, saturated fat, or added sugars.
Yes, you can make pancakes without milk. In a pinch, use water instead of milk. However, pancakes made with water lack flavor and richness.
It is even possible to use soda to make pancakes, although doing so would make your pancakes not so healthy!
In general, if you're looking for dairy free and healthy pancakes, almond milk pancakes are the way to go!
- Almond milk: use unsweetened plain or vanilla almond milk. Substitute with another dairy milk alternative. You can even use chocolate almond milk to make chocolate pancakes!
- Flour: all-purpose flour can be substituted with bread flour. If using whole wheat, almond, or coconut flour, you'll need to alter the liquid ingredient amounts.
- Sugar: this recipe works best with white sugar or coconut sugar. Use unrefined sugar for the healthiest option.
- Vanilla extract: almond extract would be great here, too.
- Olive oil: I use extra virgin olive oil as a healthier option compared to butter. Replace with butter if you'd prefer.
- Eggs: for egg-free pancakes, substitute with flax eggs.
Step 1: In a large mixing bowl combine the dry ingredients: flour, baking powder, sugar, and salt.
Step 2: Make a hole in the center and add the almond milk, olive oil, vanilla extract, and eggs.
Step 3: Mix until smooth. If you have time, let the batter sit for at least 15 minutes before frying the pancakes. The longer it sits, the fluffier they will turn out.
Step 4: Melt 1 teaspoon of butter over medium heat on a griddle. Fill a soup ladle halfway with batter and pour onto the griddle. When bubbles begin to form, flip with a spatula (about 2 minutes). Cook on the other side for about 90 more seconds, or until both sides are golden brown.
Serve with maple syrup, butter, yogurt, chocolate chip or fresh fruit.
How to Store
Store pancakes in an airtight bag or container.
Room temperature: for about 2 days.
Fridge: for about 5 days.
Freezer: for roughly 6 months.
Almond Milk Pancakes (Dairy Free Pancakes)
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 3 tablespoon sugar white or coconut
- 1 teaspoon salt
- 2 cups almond milk unsweetened vanilla or plain
- 4 tablespoon olive oil
- 2 teaspoon vanilla extract
- 2 eggs
- In a large mixing bowl combine the flour, baking powder, sugar, and salt.
- Make a hole in the center and add the almond milk, olive oil, vanilla extract, and eggs. Mix until smooth.
- Melt 1 teaspoon butter over medium heat on a griddle. Fill a soup ladle halfway with batter and pour onto the griddle.
- When bubbles begin to form, flip with a spatula (about 2 minutes). Cook on other side for about 90 more seconds, or until both sides are golden brown.
- Serve with maple syrup, butter, yogurt, or fruit.