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My selfmade almond milk pancakes are a fast and simple breakfast deal with, very best for anybody on the lookout for a scrumptious dairy-free choice. With just some easy substances and no buttermilk wanted, these fluffy pancakes are all the time a household favourite due to their mild, ethereal texture and refined sweetness. I’ll stroll you thru the steps to create these pleasant pancakes, providing ideas, enjoyable variations, and a vegan and gluten-free choice too!
In my opinion, brunch should all the time embody a brief stack of pancakes! My tender almond milk pancakes recipe is a staple plant-based breakfast in our home, good for Sunday mornings, sleepovers, or internet hosting particular occasions.
This recipe brings collectively the most effective of each worlds: comfort-food breakfasts with a healthy twist. My selfmade pancakes style simply nearly as good as buttermilk pancakes however are made with creamy almond milk as a substitute.
If you’re on the lookout for different healthy pancake recipes like this one, remember to try my oat milk pancakes and for much more breakfast inspiration strive one among my 100 vegetarian breakfast concepts!
My household devours these scrumptious pancakes! My youngsters particularly saved asking me, “are you able to make pancakes with almond milk??” And my reply is sure! Almond milk is the right non-dairy substitute for milk in pancakes – it’s creamy, impartial flavored, and works completely on this recipe.
I’ve perfected this recipe to the purpose the place my youngsters can’t even inform the distinction between these and a standard pancake recipe (or perhaps a combine from the field!), which makes this one among my favourite healthy recipes for choosy eaters too!
Because our weekday mornings are busy, I like to combine up the dry substances forward of time. Then, I add within the almond milk, egg (or flax egg), vanilla, and butter (or vegan butter) and toss on the griddle or skillet for a fast and healthy breakfast. I’ll even make a double batch on the weekend and freeze the leftovers. With solely 5 minutes of prep time, I’ve received pancakes on plates in minutes!
Plus, unsweetened almond milk tends to be a bit more healthy than common milk as a result of it’s decrease in energy (30 energy for a cup vs. 120 energy for low fats milk), and decrease in sugar (1 gram for almond milk, 12 grams of naturally occurring lactose for normal milk) (supply).
These pancakes made with almond milk are an amazing choice for these trying to reduce down on energy and sugar consumption, and I respect that I can add on a bunch of tasty toppings to this healthy base.
I additionally love how versatile this recipe is. Not solely is it simple to change up the toppings, it’s very easy to make this recipe utterly vegan with simply two easy swaps. I make these swaps usually once I don’t have eggs readily available, or desire a 100% plant primarily based model.
All in all, that is my favourite pancake recipe utilizing almond milk and I do know it should change into your favourite too. While I like so as to add a hefty drizzle of maple syrup, any of your favourite additions will make this recipe really feel like your individual. Kids can have enjoyable topping their pancakes simply the way in which they like them, intriguing them to eat up each final chew of their particular breakfast!
Latest Recipe Video!
🥘 Ingredients
I make these fluffy almond milk pancakes with just a few pantry staples discovered at my native grocery retailer. Here is what you will have to assemble:
All-Purpose Flour: All-purpose common flour is crucial in any pancake recipe and creates a light-weight texture and construction. For extra entire grains, I exchange 1/2 cup of the flour with entire wheat flour. I keep away from utilizing almond flour although, because the ratio of flour to exploit can be completely different. To make gluten-free pancakes, I exchange the all-purpose flour with 1-to-1 gluten-free flour or oat flour.
Baking Powder: A basic leavening agent for all selfmade pancake recipes, permitting them to rise and unfold.
Sugar: I add only a contact of granulated sugar for a mellow sweetness to the pancakes. I’ve additionally used coconut sugar, uncooked sugar, or packed mild brown sugar, and all work nicely.
Almond Milk: Almond milk in pancakes supplies the identical mushy, moist texture that common milk will, and unsweetened almond milk has the additional advantage of much less sugar and energy than common milk! Though I like almond milk, any plant-based milk works on this simple recipe. A number of nice choices are oat milk, soy milk, coconut milk, and cashew milk. Sweetened almond milk may additionally work, though you’ll want to reduce the quantity of granulated sugar in half.
Eggs Or Flax Eggs: I make these almond milk pancakes with egg once I’m making this recipe for vegetarians, as eggs present construction and a wealthy taste for these pancakes. To hold this recipe vegan, I exploit flax eggs – which work simply as nicely. Alternatively, applesauce may work to bind the opposite substances.
Vanilla Extract: For a candy vanilla essence! For the most effective taste, use pure vanilla extract.
Butter Or Vegan Butter: Butter (or vegan butter) creates moist pancakes with an ethereal texture. A lightweight oil like olive oil, coconut oil and even vegetable oil will also be used instead to maintain this recipe vegan-friendly.
🔪 How To Make Almond Milk Pancakes
Learn the best way to make my selfmade pancakes with almond milk in just some simple steps! For extra detailed directions and dietary data, see the recipe card on the backside of this put up.
Blend Pancake Ingredients: I add all of the substances right into a blender and mix till easy! If I’m not utilizing a blender, I’ll whisk collectively the dry substances, then stir within the moist substances.
Let Batter Rest: I don’t advocate skipping this step! I all the time let the pancake batter relaxation for 10 minutes earlier than cooking. This permits the baking powder to work its magic and offers the pancakes that mild and fluffy texture I like a lot!
Pour & Cook Pancakes: Using a ¼ cup measuring cup I pour the batter into a big non-stick skillet or griddle that has been heated over medium warmth. I permit every pancake to prepare dinner till small bubbles seem across the edges and within the center.
Flip Pancakes: Then, I flip the pancakes and prepare dinner for 3-4 extra minutes, or till they’re cooked by way of. The bottoms must be golden brown.
Serve: Serving pancakes sizzling is my love language! I stack these up and serve with contemporary fruit, a drizzle of maple syrup, and many butter!
My #1 Secret Tip for this dairy-free pancake recipe is to make use of a non-stick skillet to forestall sticking, and to make sure the skillet or griddle is preheated earlier than including batter, and regulate the warmth accordingly.
It’s very easy to get carried away and overcook the outsides of the pancakes. As I prepare dinner every batch, I’ll decrease the warmth barely because the pan will proceed to warmth up. Sometimes, I discover that as the warmth will increase, the pancakes will brown too shortly on the skin and undercook within the center.
Plus, the upper the warmth, the extra doubtless cooking spray is to burn and go away behind an aftertaste and darkish coloration.
Other Tips To Keep In Mind:
- Flip Easily: I like to make use of an additional large, skinny rubber spatula that may slide proper underneath the pancake with ease. It can be vital to make use of a fast flip of the wrist to keep away from splattering or spreading of the pancake batter.
- Blender Alternative Method: If you don’t have a blender, simply whisk the substances collectively totally in a big mixing bowl. Alternatively, you’ll be able to mix up the batter utilizing an immersion blender.
- Uniform Pancakes: I exploit a ¼ cup measuring cup to ladle the batter into the skillet. I don’t measure it completely, however this ensures that the pancakes are considerably uniform in dimension and prepare dinner on the similar fee.
- Be Patient! Sometimes I discover it onerous to attend till the perimeters are effervescent earlier than flipping, however I’ve discovered endurance is vital. Flipping too early will end in undercooked pancakes and uneven cooking. Additionally, ensure that to let your batter relaxation earlier than starting to make your pancakes. Baking powder prompts as soon as it’s combined with moist substances. Rested batter will create fluffier pancakes.
- Keep Warm: To hold the pancakes heat, I place the freshly cooked pancakes on a baking sheet or plate and hold in an oven preheated to 200 levels Fahrenheit till I’m able to serve. This approach I can serve the pancakes sizzling suddenly!
📖 Variations
Since these are such a success, I’ve give you a number of completely different flavors and variations that I combine in when serving completely different family and friends members. Adding customizations to pancakes is my favourite! Here are just a few tasty choices to strive:
Dairy-Free Pancakes: These pancakes are already 100% dairy-free so long as you employ vegan butter, coconut oil or olive oil as a 1:1 substitution for normal butter.
Gluten Free: Use gluten free all function flour (I like to recommend Bob’s Red Mill 1:1 All-Purpose Gluten-Free Flour), or oat flour as a 1:1 substitute for the all function flour, for a GF choice. To make gluten-free dairy-free pancakes, make this substitution with the dairy-free substitution above. Delish!
Vegan Almond Milk Pancakes Recipe: It’s really easy to make vegan pancakes with almond milk and no egg! Just use 1 flax egg (1 tablespoon floor flaxseed combined with 3 tablespoons of water) as a substitute of the egg, and vegan butter as a 1:1 substitute for the common butter.
Chocolate Chip Pancakes: I stir 1/3 cup of mini chocolate chips or dairy-free chocolate chips into the almond milk pancake batter for a chocolate-y twist!
Double Chocolate Chip: To make double chocolate pancakes, I mix 2 tablespoons of cocoa powder with the remainder of the pancake substances and stir in 1/3 cup of mini chocolate chips for an additional chocolate kick!
Blueberry: I sprinkle contemporary or frozen blueberries onto the pancake batter after pouring it onto the skillet. The fruity burst of taste is irresistible!
Add Protein: When I need protein pancakes, I’ll add a scoop of protein powder to the batter for a lift that retains me fuller longer.
Mini Pancakes: I like to serve these in a smaller dimension for a enjoyable brunch unfold or for smaller palms! You may check out my mini pancakes that are seasoned with cinnamon, sugar, and vanilla.
🍽 Serving Suggestions
My simple pancake recipe with almond milk will be loved in its easiest type or paired with different breakfast meals, smoothies, and many toppings! Here are a few of my favorites:
Breakfast: These pancakes are scrumptious with my silken tofu scramble for further protein, hash browns, contemporary fruit salad, and another favourite breakfast meals for a whole breakfast.
Smoothies: If I want to spice up my fruits and veggies, I’ll add a scrumptious dragon fruit smoothie, pineapple cucumber smoothies, or one other fruit and vegetable smoothie together with my pancakes.
Pancake Toppings
Spreads & Drizzles: I’ll pack on all of the toppings like chocolate chips, vegan whipped cream, selfmade strawberry chia jam, maple syrup, vegan honey, strawberry easy syrup, blackberry easy syrup, peach easy syrup, or vegan nutella for a decadent deal with.
Crunchy Toppings: Sprinkle on some low calorie granola or excessive protein granola, chopped nuts, or pumpkin seeds or sunflower seeds.
Nut Butters: Try peanut butter, common butter, almond butter, pumpkin seed butter, or this white chocolate hazelnut unfold.
Fresh Toppings: I like including contemporary berries or different contemporary fruits, chopped dates, sliced bananas, shredded coconut, and even contemporary fruit compote (like contemporary blueberry compote, apple curd, or pear compote) would all style nice.
🧊 Storing And ♨️ Reheating
One of the most effective issues about my recipe is that the batter or the pancakes will be made forward of time and saved within the fridge or freezer till I’m prepared to make use of them. Knowing I’ve a batch of pancakes able to reheat makes breakfasts and meal prep a breeze! I all the time convey them to room temperature earlier than storing the cooked pancakes.
Refrigeration: I retailer leftovers in an hermetic container and refrigerate for as much as 4 days. For busy mornings, I prefer to make the pancake batter forward of time – as much as 24 hours! I whip the batter up and retailer it in an hermetic container within the fridge till I’m able to prepare dinner.
Freezing: I freeze these pancakes in a freezer-safe container for as much as 3 months. I don’t advocate freezing the batter because the substances will separate and won’t come again collectively.
Reheating: For greatest outcomes, I reheat these till warmed by way of within the toaster, a toaster oven, and even within the air fryer! I’ve additionally warmed them up on a non-stick skillet over medium-low warmth. Though these pancakes can technically even be warmed up within the microwave, I like to recommend in opposition to it as they’ll change into soggy and chewy.
❓ Recipe FAQs
If the batter is simply too thick, I add somewhat extra almond milk or no matter milk different I’m utilizing. If it’s too skinny, I add a bit extra flour till it reaches the specified consistency.
I solely combine the batter till it’s mixed to keep away from the dense texture that happens from overmixing. A number of lumps within the batter are anticipated. Also, I all the time ensure that to make use of contemporary baking powder for the most effective leavening impact. It can be a good suggestion to let the batter relaxation after mixing in order that the baking powder can activate.
These almond milk pancakes may stick with the skillet or griddle for just a few causes. First, I like to recommend testing in case your griddle is sizzling sufficient earlier than including batter to it. Carefully flick just a few water drops on the griddle to see if it sizzles. If it does, then you’ll be able to go forward and pour the batter. Additionally, permit the pancakes to prepare dinner lengthy sufficient. I all the time wait till I see bubbles forming earlier than flipping. Pancakes ought to simply come off the pan with a spatula. If they don’t, it’s doubtless that they want extra time cooking.
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📋 Recipe Card
Fluffy Almond Milk Pancakes (Dairy-Free!)
My selfmade almond milk pancakes are a fast and simple breakfast deal with, very best for anybody on the lookout for a scrumptious dairy-free choice. With just some easy substances and no buttermilk wanted, these fluffy pancakes are all the time a household favourite due to their mild, ethereal texture and refined sweetness. I’ll stroll you thru the steps to create these pleasant pancakes, providing ideas, enjoyable variations, and a vegan and gluten-free choice too!
Servings: 10 pancakes
Calories: 129kcal
- Make positive your egg is at room temperature – this prevents the batter from tasting too eggy.
- To make these pancakes gluten-free, substitute 1-to-1 gluten-free flour for the all-purpose flour.
- To make these pancakes dairy-free, exchange the butter with a light-weight oil, vegan butter, or coconut oil.
- To make these pancakes vegan-friendly substitute a flax egg for the egg, and exchange the butter with mild oil, vegan butter, or coconut oil.
- Pancake batter will be made as much as 24 hours forward of time. Once combined up, retailer it in an hermetic container within the fridge.
- Once cooked, pancakes will be saved in an hermetic container within the fridge for as much as 4 days.
Serving: 1pancake | Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 76mg | Potassium: 106mg | Fiber: 1g | Sugar: 5g