Pancakes with Almond Milk

I love making Pancakes with Almond Milk. They are super easy to make, and these dairy free pancakes come out lighter and fluffier.

this recipe

These Almond Milk Pancakes are easy to make and have become my favorite breakfast recipe.

I never have regular milk, so I thought “can you make pancakes with almond milk?” I ended up making these Almond Milk Pancakes instead. The dairy free pancakes are so fluffy. They seem to melt in my mouth. They taste just like Ihop pancakes to me.

What you need to make these fluffy pancakes

• all-purpose flour
• granulated sugar
• baking powder
• salt
• an egg
• almond milk, unsweetened
• vegetable or canola oil ( really any flavorless oil)
• vanilla extract

How to make your morning better

• Mix together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.
• Crack an egg into the well. Use a fork to scramble the egg.
• Add almond milk, oil, and vanilla extract into the well. Mix the wet and dry ingredients together. It’s okay if there are a few lumps.
• Heat a nonstick pan over medium heat and spray with nonstick spray. I like to do a small test pancake first to make sure the skillet is ready.
• Once the pan is hot, pour about ¼ cup of batter onto the pan. When you see a lot of bubbles pop up on the surface, flip the pancake with a spatula and cook until golden. Make sure you see a lot of bubbles before flipping, since almond milk has a higher concentration of water, only 1-2 bubbles does not mean the pancake is ready to flip.
• Repeat with the remaining batter.
• Serve immediately with fruit and syrup!

Almond Milk Pancake Tip:

Since almond milk was a higher water content than regular milk, the pancakes will have more bubbles pop up when you cook them. Don’t flip too soon. Wait until you see a lot of bubbles, like the picture below, before you flip.

Do you have questions?

I hope you love these Pancakes! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

Pancakes with Almond Milk

I love making Pancakes with Almond Milk. They are super easy to make and this dairy-free version comes out lighter and fluffier.

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 14 Pancakes

Calories: 360kcal

Author: Megan

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Ingredients

  

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• ▢ 2 cups all-purpose flour
• ▢ 2 tablespoons granulated sugar
• ▢ 4 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 1 large egg
• ▢ 1 ⅔ cups almond milk unsweetened
• ▢ ¼ cup oil vegetable, or canola
• ▢ 2 teaspoons vanilla extract

Instructions

• Mix together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.
• Crack an egg into the well. Use a fork to scramble the egg.
• Add almond milk, oil, and vanilla extract into the well. Mix the ingredients together. It’s okay if there are a few lumps.
• Heat a nonstick pan over medium heat and spray with nonstick spray. I like to do a small test pancake first to make sure the skillet is ready. Once the pan is hot, pour about ¼ cup of batter onto the pan. When you see a lot of bubbles pop up on the surface, flip the pancake with a spatula and cook until golden.*
• Repeat with the remaining batter.

Notes

Since almond milk was a higher water content than regular milk, the pancakes will have more bubbles pop up when you cook them. Don’t flip too soon; wait until you see a lot of bubbles, like the picture in the post, before you flip.

Nutrition

Serving: 3Pancake | Calories: 360kcal | Carbohydrates: 51g | Protein: 6g | Fat: 13.5g

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