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Fluffy Almond Milk Pancakes (Dairy-free)

Soft, fluffy, and simple, these Almond Milk Pancakes will be your new favorite breakfast! They come together with just 8 basic ingredients and are ready in under 30 minutes!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

A stack of almond milk pancakes topped with red grapes, yogurt, and mint leaves, placed on two stacked white plates.

If you’re looking for homemade pancakes that are easy to make, great for meal prep, and delicious, look no further than these Fluffy Almond Milk Pancakes!

I think we can all agree that nothing beats a stack of pancakes on a Sunday morning. And just like my banana oat pancakes and my buckwheat pancakes, this recipe is both delicious and nutritious. It’s naturally dairy-free and can be made vegan with just 1 swap.

It’s made from scratch (which means “no” to the pancake mix) using just a few pantry ingredients that you probably have in your kitchen right now.

A stack of almond milk pancakes topped with red grapes, yogurt, and mint leaves, placed on two stacked white plates.
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Ingredients You’ll Need

Get all the details on these simple ingredients in the recipe card found at the bottom of the post.

  • All-purpose flour: Regular flour makes for the fluffiest pancakes, but if you want to add more fiber, you can use half whole wheat flour.
  • Almond milk: I use unsweetened plain almond milk, but you can use vanilla almond milk or chocolate almond milk.
  • Eggs: They give great texture to the pancakes. I’ve also included a vegan option in the recipe card below.
  • Sugar: You can granulated sugar, coconut sugar, or brown sugar. Maple syrup can also work.
  • Vegetable oil: I use sunflower oil, but you can also use canola oil or olive oil.
  • Vanilla extract: It’s optional, but I think a splash of vanilla goes a long way.
  • Baking powder: To make the pancakes fluffy. Don’t substitute with baking soda.
Gathered ingredients for making almond milk pancakes.

How to Make Almond Milk Pancakes

  1. To a large mixing bowl, add the eggs, almond milk, sugar, oil, and vanilla extract. Using a whisk, mix until the eggs are foamy and the sugar has dissolved.
  2. In another bowl, mix the dry ingredients- flour, salt, and baking powder.

3. Sift the dry ingredients into the bowl with the wet ingredients. Mix carefully just until combined. Don’t overmix!

Pancake batter in a clear mixing bowl with a spoon in it.

4. Heat a large pan or a non-stick skillet with some oil. Once hot, add 2-3 tablespoons of the pancake batter and swirl it around.

5. Cook the pancakes on medium heat for 1-2 minutes per side, until golden brown. Repeat until all of the pancakes are done!

Top Tips

  • For the perfect almond milk pancakes, don’t overmix the batter! The more you mix the flour, the more the gluten develops, which makes the pancakes dense rather than fluffy. Stop mixing the moment you see that the flour is incorporated into the batter. A few lumps are okay!
  • Sift the flour. This makes for fluffier and more delicate pancakes with fewer lumps.
  • Cook on medium-low heat if necessary. You don’t want to rush the pancakes by cooking them on high heat. This way they’ll be brown on the outside, but uncooked on the inside.
  • Keep your cooked pancakes warm in the oven. Preheat your oven to 200ºF and add the pancakes to a baking sheet.
  • To switch things up, you can add some blueberries or chocolate chips to the batter.

Frequently Asked Questions

Can I make these pancakes vegan?

These almond milk pancakes contain eggs, therefore they’re not vegan. But you can easily swap them with two flax eggs made with 2 tablespoons flaxseed meal and 4 tablespoons water. Let the mixture rest for 5 minutes and use it in place of eggs.

Why do my pancakes stick to the pan?

First, check if your pan is hot enough. Your pan needs to be hot before you add the oil. After you add the oil, you need to wait for it to heat as well.
Second, check if you’re using enough oil. A few drops won’t do the job.

Can I make these pancakes in advance?

Once you mix the batter, you should cook the pancakes immediately because baking powder loses its property as time goes on. After the pancakes are cooked, they last for up to a week in the fridge.

Can I use another type of milk?

Yes, you can use any non-dairy milk you like including oat milk, coconut milk, soy milk, etc. If you eat dairy products, you can also use regular milk.

Pouring maple syrup from a small white pot over a stack of almond milk pancakes.

Storage

  • Fridge: Store leftovers in an airtight container in the fridge for 6-7 days.
  • Freezer: Let pancakes cool to room temperature. Transfer them to an airtight container, layering parchment paper between each layer of pancakes to prevent them from sticking. Freeze for 3 months. 

Topping Ideas

These Almond Milk Pancakes are not so sweet and they leave plenty of room for exciting toppings such as:

  • Vegan butter (or regular)
  • Fresh fruit such as blueberries, raspberries, and strawberries
  • Maple syrup
  • Jam or marmalade
  • Chocolate ice cream
  • Melted chocolate
  • Peanut butter

And if you’re feeling extra you can top them with some dairy-free buttercream frosting (I promise I won’t tell😉).

A stack of almond milk pancakes topped with red grapes and yogurt, with a part cut out of them.

More Dairy-free Breakfast Recipes

Recipe

A stack of almond milk pancakes topped with red grapes, yogurt, and mint leaves, placed on two stacked white plates.

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Almond Milk Pancakes

Soft, fluffy, and simple, these Almond Milk Pancakes will be your new favorite breakfast! They come together with just 8 basic ingredients and are ready in under 30 minutes!

Cuisine American, Dairy-free
Keyword almond milk, fall, pancakes, spring, summer

Instructions

  • To a large bowl, add the eggs, almond milk, sugar, oil, and vanilla extract. Using a whisk, mix until the eggs are foamy and the sugar has dissolved.

  • To another bowl, mix the dry ingredients- flour, salt, and baking flour.

  • Sift the dry ingredients into the bowl with the wet ingredients. Mix carefully just until combined. Don’t overmix! A few lumps of flour are okay.

  • Heat a large skillet with some oil, enough to lightly cover the pan. Once hot, add 2-3 tablespoons of the pancake batter and swirl it around to form a circle.  Cook the pancakes on medium or medium-low heat depending on your stovetop, for 1 minute per side, until golden brown. Repeat until all of the pancakes are done!

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Notes

  • Don’t overmix the batter! The more you mix the flour, the more the gluten develops, which makes the pancakes dense rather than fluffy. Stop mixing the moment you see that the flour is incorporated into the other ingredients. A few clumps are okay!
  • Sift the flour. This makes for more delicate and smoother pancakes.
  • Cook on medium-low heat if needed. You don’t want to rush the pancakes by cooking them on high heat. This way they’ll be brown on the outside, but uncooked on the inside.
  • Keep your cooked pancakes warm in the oven. Preheat it to 200ºF. Add the pancakes to a baking tray and cover them with a kitchen cloth.

Vegan option: To substitute the eggs, mix 2 tablespoon flaxseed meal with 4 tablespoon water and let it rest for 5 minutes.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 356kcal | Carbohydrates: 52g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Fiber: 2g

Post photography by: Petranka Atanasova.

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.


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