Fluffy Almond Milk Pancakes are perfect dairy free pancakes. Make these when everyone is sleeping in 15 minutes. Serve with fresh berries and make a wonderful start to your day.
Do you like pancakes? Have you ever tried making them without regular milk? I noticed that we only had almond milk in the refrigerator when I decided to make pancakes yesterday morning. It wasn’t something I tried before but I always love creating new recipes. That’s how these Almond Milk Pancakes came out. Guess what? They turned out super fluffy and as tasty as regular milk pancakes.
I woke up with a lovely breakfast table in my mind yesterday. I love to prepare something special at the weekend, which means something I don’t usually make on weekdays. We are more in the mood of a grab-and-go breakfast like our favorite Banana Oatmeal Breakfast Cookies during the week. On the other hand, weekends are perfect for pancakes. Don’t you think so? I’m so proud that I managed to make my family enjoy their weekend pancakes. They didn’t even realize the difference.
Almond Milk Pancakes From Scratch
I used Homemade Almond Milk in this recipe because that was what we had on hand. It is always great to make things at home when you can, but there is always an easier and quicker way if you don’t have time for it. Just go and buy it from the market to get ready for one of the fluffiest pancakes ever.
This recipe is no different from making a simple cake batter. Whisk the dry ingredients first. Add in the wet ingredients and whisk until smooth. Heat a little oil in a non-stick pan and cook the pancakes in batches. Use an ice cream scoop and drop batter in the pan. Make sure you give enough time before flipping. It’s the time when you start seeing bubbles. Flip and cook for about 2 minutes. Transfer the pancakes on a plate and repeat until all batter is used.
Are These Dairy Free Pancakes?
Yes, they are. I didn’t use any dairy products in this almond milk pancakes recipe, I put olive oil in the batter and coat the pan with olive oil before cooking the pancakes. So go ahead and try the recipe yourself if you are staying away from or allergic to anything dairy. If you are not a fan of olive oil, you can use your choice of oil like canola oil, sunflower oil or coconut oil.
My Almond Milk Pancakes Toppings
It’s strawberry season here, so I topped my pancakes with strawberries. Oh and served extra strawberries on the side. Because who doesn’t love it? I don’t know you but strawberries always need a little powdered sugar in any occasion. They are one of those perfect food couples, so I sifted powdered sugar on the pancakes and then topped them with strawberries.
You can go traditional if you want and drizzle a generous amount of maple syrup or honey over the stack of pancakes. If you are a fan of jam, that would make a great topping too. We sometimes use our Homemade Strawberry Jam for pancake toppings and love it that way too. You can even consider a dollop of simple applesauce if you need a big change.
Can I Make Vegan Pancakes with Almond milk?
Yes, you can. These pancakes are not vegan, but I know that almond milk is a great option to make vegan recipes. You can prepare flax egg if you want, but you really don’t need it when making pancakes. Add extra almond milk or water to the batter if you leave the egg out.
Substitute For Milk In Pancakes
While you can use plant-based milks like almond milk, soy milk, coconut milk as an alternative to regular milk, there are some other options too. For example, you can use citrus juice as much as needed and give your pancakes a refreshing flavor. Another substitute could be mashed banana, which gives a nice aroma too. You can even use plain water, but I’d recommend adding vanilla extract then. Otherwise it might taste bland.
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Fluffy Almond Milk Pancakes
Soft and fluffy dairy-free pancakes with almond milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 14 small pancakes 1x
- Category: Breakfast
- Cuisine: American
- 1 and ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- A pinch of salt
- 1 and ¼ cups almond milk
- 2 tablespoons oil
- 1 egg
- 1 tablespoon oil, to coat the pan
- Strawberries and powdered sugar for topping
- Whisk together the flour, sugar, baking powder and salt in a large bowl.
- Add milk, oil and egg. Whisk until smooth.
- Coat the pan with oil and heat it over medium heat.
- Pour the batter into the hot pan using an ice cream scoop. Let it cook until you start to see bubbles. Turn them over and continue cooking for 2 minutes. Transfer them on a plate and repeat the same steps with the remaining batter.
- Stack them on a plate. Sift powdered sugar over them and garnish with fresh strawberries.
Powdered sugar and strawberries for garnish are not included in the nutritional facts.
- Calories: 73
- Sugar: 1.8g
- Sodium: 185mg
- Fat: 3.5g
- Carbohydrates: 8.9g
- Protein: 1.5g
- Cholesterol: 13.3mg