Almond Milk Pancakes
Step up your morning breakfast with a big ‘ol stack of these delicious almond milk pancakes. They’re dairy free and eggless, yet still stay fluffy, light, and tasty!
Servings 4 servings
Calories 214kcal
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
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
Calories: 214kcal