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almond milk pancakes in a stack with strawberries, blueberries and banana
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4.84 from 307 votes

Almond Milk Pancakes

Almond Milk Pancakes are light and fluffy and full of flavor. These are dairy free pancakes that make a delicious breakfast for any morning.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Low Lactose, Vegetarian
Keyword: almond milk pancake recipe, almond milk pancakes, almond milk recipes, fluffy pancakes
Servings: 4
Calories: 440kcal
Author: Kristina Tipps

Ingredients

Instructions

  • In a large mixing bowl combine the all purpose flour, baking powder, granulated sugar, and salt. Make a hole in the center and add the almond milk, oil, vanilla extract, and eggs. Mix with a whisk or fork until smooth.
  • Heat a non-stick pan or griddle over medium heat and lightly coat with oil. Pour ¼ cup of batter for each pancake onto the pan or griddle. Cook until bubbles form on the surface of the pancake and the edges are set, then flip and cook for an additional 1-2 minutes. Repeat this process until all batter has been used.
  • Serve warm with syrup and other toppings of choice, such as fruit, yogurt, chocolate chips, honey, etc.

Video

Notes

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. If you have time, let the batter sit for an hour or so before cooking. It can also be made the night before.
Store pancakes in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days and in the freezer for up to 6 months. Defrost at room temperature or in the fridge overnight. Reheat in the microwave or oven until warmed through.

Nutrition

Serving: 10oz | Calories: 440kcal | Carbohydrates: 59g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 1201mg | Potassium: 97mg | Fiber: 2g | Sugar: 9g | Vitamin A: 119IU | Calcium: 407mg | Iron: 4mg