Almond Milk Pancakes

These almond milk pancakes are so thick, fluffy and soft - you won’t believe that they’re dairy-free! Made with just 8 ingredients and easy to make too!

Course Breakfast

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 7

Cook Time 13

Total Time 20

Servings pancakes

Calories 157kcal

Author Gabby

Equipment

1 Mixing Bowl
1 Whisk

Ingredients

1½ cup almond milk
3 Tablespoons melted vegan butter or oil
2 teaspoons vanilla extract
1 egg
1¾ cup + 3 Tablespoons all purpose flour
¼ teaspoon salt
3 Tablespoons granulated sugar
2 Tablespoons baking powder

US Customary - Metric

Instructions

In a small bowl or large measuring cup, whisk together the almond milk, melted vegan butter (or oil), vanilla extract and egg until smooth. Set aside.
In a large bowl whisk together the flour, salt, sugar and baking powder.
Pour the wet ingredients into the dry ingredients and mix until just combined - you don’t want to over-mix! It’s fine if there are a few small lumps though.
Heat a griddle or nonstick pan over medium-low heat. If you’re using a pan, add some butter to grease the pan or you can use a cooking spray.
Test the pan or griddle to make sure it is hot enough by adding a drop of water - if it sizzles then it is ready! Scoop out ¼ cup of pancake batter and pour onto the pan/griddle.
Once bubbles start to form on the top of the pancake, use a spatula to flip it over and cook on the other side for 1-2 minutes. The pancakes should be golden brown. Remove from the pan and serve with your favorite toppings!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: To avoid over-measuring, properly measure your flour using either a kitchen scale or using the scoop and level method.

Tips for Cooking Pancakes:

-Don't Over-mix the batter, or you may end up with tough, rubbery pancakes. When the last streaks of flour are gone, stop mixing the batter.

-Watch the heat! If your pancakes are burning before the batter has started to bubble, your heat is too high! I recommend doing a test pancake to make sure the temperature is right.

-Don't flip the pancakes too early, or you may end up with raw batter in the middle. Wait until the bubbles form

Storage and Freezing: The pancakes can be stored in a ziploc bag or airtight container in the fridge for up to 5 days. They also freeze really well! Freeze them in a ziploc freezer bag then either let them thaw in the fridge or microwave and enjoy right away!

Nutrition