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.
Servings 14 Pancakes
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
