If there’s one thing that I love after a long weekend run, it’s coming home to eat a big ‘ol breakfast – especially a stack of these almond milk pancakes.
They’re just perfect when you need some carby goodness to refuel. Ideally, you want to combine those carbs with a bit of protein for optimal recovery.
If you’re a meat-eater, you can combine ‘em with some sausage, ham, or steak on the side to add in a bit of protein. If you’re vegan, you can slather up those almond milk pancakes with peanut butter or almond butter to add protein. Or whip up a shake with some plant-based protein powder to drink alongside this.
Either way, these pancakes make an amazing part of a recovery meal.
Why dairy free almond milk pancakes?
Let me be real with you – I don’t avoid dairy. I actually love regular milk and cook with it all the time.
But I did have to nix it from my diet for a year. My son was intolerant to dairy, soy, and eggs when he was born, so I had to eliminate them all back when I was nursing. Luckily, he outgrew those and we are all A-OK with dairy, eggs, and soy now.
But I came up with this dairy free egg free recipe during that time, and it’s still a go to for our family to eat regularly. Especially when we’ve run out of regular milk or eggs in the fridge. 😉 Or when I just want to add some variety to our breakfast routine.
I also have quite a few friends who avoid dairy and eggs (either from allergies or from a vegan lifestyle) so these are great for accommodating them too. You might have friends with dietary needs too, so keep this recipe on hand for your next brunch!
[Tweet “Need an easy dairy free brunch recipe? Try these almond milk pancakes.”]
How to make fluffy eggless pancakes
Believe it or not, these almond milk pancakes – despite being dairy and egg free – actually taste great and stay fluffy.
With regular pancakes, whipping the eggs (and especially adding the yolks and then whipped egg whites separately) helps to add structure and fluffiness to pancakes. But obviously in this recipe, I had to cut out the eggs since at the time I couldn’t have them.
I discovered that the secret to fluffy vegan pancakes is using quite a bit of baking powder. As a leavening agent, the baking powder will help create air bubbles in the pancakes as they are cooking. This keeps them light and fluffy, rather than dense.
The downside to adding a lot of baking powder in other recipes is that it can add a slightly bitter taste. But in this recipe, I’ve used quite a bit of cinnamon, vanilla, and vanilla almond milk. Those ingredients completely offset any bitterness, making fluffy egg free pancakes that are delicious.
Definitely give these almond milk pancakes a whirl soon – I think you’re going to love them!
PS – Looking for more dairy free breakfast recipes? Try these pumpkin baked oatmeal cups, apple pie breakfast bars, or a baked dutch apple pancake.
Almond Milk Pancakes
Ingredients
- 1 cup vanilla almond milk
- 2 tbsp oil (vegetable, olive, or coconut)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp sugar (or maple syrup)
- 1 cup all purpose flour (or whole wheat pastry flour)
- 1/8 tsp salt
- 1 tbsp baking powder
Instructions
- Preheat an electric griddle to 350 degrees.
- Add the almond milk, oil, vanilla, cinnamon, and sugar to a bowl and whisk together. Add the remainder of the ingredients and whisk until combined (There should be no large lumps left – small lumps in the batter are fine. Avoid overmixing).
- Pour the batter onto the preheated griddle, using about ¼ cup (give or take) for each pancake.
- Let sit for around 2-3 minutes, until you see bubbles forming on the top of the pancakes. Use a spatula to flip them over and cook for another 1-2 minutes. Remove from the griddle and serve topped with fruit and/or pure maple syrup.
Notes
- This recipe makes 8 smaller pancakes or 6 medium size pancakes.
- For the purposes of servings, I have assumed this recipe serves 4 people when eating 2 small pancakes each. It may be more or less depending on how much you and your family enjoy.
- I prefer sweetened vanilla almond milk for this recipe for taste purposes, but you can also use unsweetened.
- You can also make these on the stovetop using a skillet over medium heat.
Nutrition
Share with me: Did you make these pancakes? How did you like them? What’s your favorite breakfast after a weekend long run?
- Cross Training Tips for Runners (From a Coach) - April 17, 2025
- Cottage Cheese Brownies - April 14, 2025
- What To Eat the Night Before a Race, According to a Dietitian - April 5, 2025
Almond milk is all I drink and never thought of using it in my pancakes. I have to try this recipe, they look so good.
You’ll love it in these pancakes! 🙂
I love how fluffy these are!!! And I bet it adds great flavor to them!
Right?! It’s sometimes hard to get fluffy vegan pancakes but these totally nail it.
These look so fluffy, a great option if you are avoiding dairy and eggs (and even if not, as you say).
Exactly – great for dietary limitations but delicious on it’s own even if you’re not avoiding those things!
What a great breakfast recipe! Perfect for breakfast or brunch when you need an allergy friendly recipe.
Thanks so much Sharon! 🙂
Love this milk alternative and the pancakes look so fluffy! They look so good!
Thanks Dana! The almond milk works really well in this recipe.
These didn’t work for me at all. For one, they called for a full tablespoon of baking powder and only 1/8 of a teaspoon of salt. That ratio is way off. They stuck to the pan even after I greased it, and the batter was very watery. Please do not make this recipe if you are looking for pancakes that you’ll actually enjoy eating.
I’m sorry to hear these didn’t work for you! I’m not sure what you’re referring to as far as the baking powder to salt ratio, as there’s no standard ratio for pancakes – one doesn’t require another to function. It is a lot of baking powder, but that is how I like the recipe because it creates very fluffy pancakes in the absence of eggs (at least for me!).
As far as sticking – I always use a large nonstick griddle for my pancakes, so I don’t have to grease it at all. Perhaps your pan has lost some of it’s non-stick coating and requires more greasing? That’s definitely a great thing to keep in mind for anyone else reading the comments.
Hi. I going to make this tomorrow morning, they look so delicious.My baby boy has food intolerance (milk, egg and peanuts) I’m hoping he is going to grow out of it. I was wondering how old was your child when he started to eat them again? Just curiosity I know that every situation is different. Thanks for the recipe.
I hope you enjoyed the pancakes – they were always a go-to for us during that time! My child grew out of everything by right around 1 year old 🙂 I hope you have the same luck that we did.
Has anyone tried these with a non-wheat flour?
Hi Audrey – I haven’t but I would imagine a good quality 1-1 GF blend should work. If you test it out, let me know how it goes!
Omg. These turned out great!! I just made them! Didnt need to grease the pan or anything! Loved them. Thank you!
YAY!!! So happy you enjoyed them. 🙂
I just made these, and they were very good! I will definitely make them again. I substituted unsweetened apple sauce for the oil, and it turned out fine. Thank you for a very healthy and tasty recipe!
I’m so glad you enjoyed them! Thanks for taking the time to leave a comment 🙂