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–+ servings
Sliced fluffy pancakes drizzled with maple syrup and topped with raspberries on a black plate.
5 from 1 vote

Almond Buttermilk Pancakes Recipe

By Zerrin & Yusuf
These are the fluffiest dairy free pancakes thanks to our homemade almond buttermilk. 
Yields: 4 pancakes
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PREP 5 minutes
COOK 15 minutes
TOTAL 20 minutes

INGREDIENTS
  

  • 1 cup almond milk unsweetened
  • 1 tablespoon apple cider vinegar use any light colored vinegar
  • 1 tablespoon olive oil
  • 1⅛ cup all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons oil for frying

INSTRUCTIONS
 

  • To make the vegan buttermilk, put almond milk in a cup, pour vinegar into it and stir well. Let it sit for a minute until it curdles.
  • Add in olive oil and stir well.
  • In a mixing bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
  • Pour the wet mixture into the dry mixture and whisk just until combined. Don’t over-mix! 
  • Heat a non-stick pan over medium heat. Brush it with oil or melt ¼ teaspoon vegan butter in it. 
  • To make equal size, round pancakes, lightly oil a ¼ measuring cup, fill it with the pancake mix and pour it in the pan. You can make one or two pancakes at a time depending on the size of your pan. 
  • Cook until you see bubbles on the surface, about 2 minutes. Flip and cook the other side for about 1 minute. Repeat for the remaining batter.
  • Serve with maple syrup and berries.

NOTES

  1. You won’t feel the taste of vinegar at all but you can use lemon juice instead.
  2. Instead of oil, you can use melted vegan butter.
  3. Don’t over-mix the batter! You will end up with chewy and thin pancakes otherwise. 
  4. You can use a gluten-free flour blend to make these pancakes gluten-free.
  5. You can make these ahead of time and store them in the refrigerator for 2-3 days. Reheat in the pan or microwave if you want.
  6. To freeze, let them completely cool. Put them in a freezer bag with a piece of parchment paper between each. Store in the freezer for 2 months. Reheat them frozen in the microwave oven for about 20 seconds.

NUTRITION

Calories: 212kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 440mgPotassium: 43mgFiber: 1gSugar: 6gVitamin A: 1IUVitamin C: 0.02mgCalcium: 203mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Breakfast
Cuisine American
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