Almond Milk Pancakes
Almond Milk Pancakes are my go-to breakfast on weekend mornings and my family can't get enough of them! The almond milk gives them a naturally sweet, nutty flavor while creating a soft and moist texture. I make them in 1 bowl to keep it extra easy and cleanup a breeze.
Servings: 4
Calories: 440kcal
Cost: $7
Equipment
- non-stick pan
Ingredients
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 3 tablespoon granulated sugar white or unrefined coconut sugar
- 1 teaspoon salt
- 1 ¾ cups unsweetened almond milk
- 4 tablespoon extra virgin olive oil extra virgin
- 2 teaspoon vanilla extract
- 2 large eggs
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 unsweetened almond milk, olive 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, and whipped cream.
Video
Notes
Storing: 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.
Tip 1: To make extra fluffy pancakes, beat the eggs until they are foamy and then add them to the batter at the end. Allow to sit for 5-10 minutes. If time allows let the batter sit for an hour or so before cooking. It can also be made the night before.
Tip 2:Don't overmix the batter. Overmixing batter can lead to tough pancakes. Mix until the dry and wet ingredients have just turned smooth, then stop.
Make Vegan: make almond milk pancakes vegan by replacing the egg with flax egg and unrefined coconut sugar.
Make Gluten-free: use 1:1 gluten-free flour instead of all-purpose flour.
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
