Almond Milk Pancakes
Soft, fluffy, and dairy-free. These Almond Milk Pancakes are the perfect start to your day!
Prep Time20 minutes mins
Cook Time20 minutes mins
Course: Breakfast
Keyword: almond milk, Pancake
Servings: 8
Calories: 152kcal
- 250 g all-purpose flour 2 cups
- 2-4 tbsp. granulated sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 medium-sized eggs
- 375 mL almond milk unsweetened (1½ cups)
- ½ tsp. vanilla extract optional
- 2 tbsp. vegetable oil + extra for cooking
Toppings
- maple syrup or powdered sugar
- fresh blueberries
- fresh strawberries
Sift and mix flour, baking powder, salt, and sugar in a large mixing bowl.
Add eggs, vegetable oil, almond milk, and vanilla extract and whisk until combined and smooth. There should be no lumps in the batter.
Let the batter rest at room temperature for 10-15 minutes.
Heat a medium-sized skillet over medium high heat. Lightly brush the bottom with vegetable oil or butter.
Carefully drop ¼ cup of batter onto the skillet and cook for 2-3 minutes on each side, flipping carefully using a spatula.
Calories: 152kcal | Carbohydrates: 28g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 271mg | Potassium: 49mg | Fiber: 1g | Sugar: 4g | Vitamin A: 59IU | Calcium: 143mg | Iron: 2mg