Pancakes with Almond Milk

Almond Milk Pancakes topped with blackberries and almonds on a plate.

https://meganvskitchen.com/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.

Course Breakfast

Cuisine American

Keyword Almond Milk, Almond Milk Pancakes, breakfast, Non Dairy, Pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings Pancakes

Calories 360kcal

Author Megan

Ingredients

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