These almond milk pancakes are so thick and fluffy, you won’t believe they are dairy free! No eggs and no milk needed, they are perfect for a healthy and filling breakfast!
Almond Milk Pancakes
When it comes to fun and delicious ways to use almond milk, my favorite recipes to make are ice cream, smoothies, and these almond milk pancakes.
Over the last few months, I’ve been making more of an effort to change up my breakfasts. I tend to fall into habits, and when I find a breakfast I like, I can eat it for months on hand. I’ve been on a streak with something different every morning but recently, I’ve been making different kinds of pancakes. While I typically stick to banana pancakes or almond flour pancakes, I wanted to try something this time and made the star ingredient the liquid to form the batter- the almond milk!
I’ve been meaning to share a pancake recipe made with almond milk for quite some time. They have been my go-to breakfast for the past few weeks, and I can’t see myself stopping anytime soon. They remind me so much of my childhood pancakes, but with a few key differences.
No dairy and no eggs are needed, but you’d never tell. The texture is thick, fluffy, and soft in the middle. The pancakes are pleasantly sweet and with no almond flavor, and are the perfect vehicle for your favorite pancake toppings.
I know many people assume the liquid used in pancake batter makes no difference but trust me on this- Using almond milk takes it to another level and you’ll love how pillow-like and mellow they turn out every single time!
How do you make pancakes with almond milk?
The Ingredients
- All purpose flour– Also known as plain flour. Be sure to sift it well to ensure there are no clumps throughout.
- Baking powder– Gives the pancakes some rise and fluffiness.
- Salt– A dash just to balance the other ingredients.
- Sweetener of choice– Any granulated sweetener can be used- white, brown, coconut, or cane sugar.
- Almond milk– Unsweetened vanilla almond milk or plain almond milk.
- Oil– I used canola oil, but any neutral flavored oil can be used.
The Instructions
In a large mixing bowl, add your dry ingredients and mix well. Next, add the wet ingredients and mix well, until combined. Let the batter sit for 5 minutes for it to thicken.
Now, coat a non-stick pan with cooking spray. Once hot, pour scant 1/4 cup portions of the batter onto the pan. Cover and let the pancakes cook for 2-3 minutes, before flipping, covering the pan again, and cooking them for a further 2 minutes. Repeat the process until all the batter has been used.
Tips to make the best almond milk pancakes
- Covering the pan while the pancakes are cooking may seem a little cumbersome, but I promise you it is worth it. This guarantees them to turn out extra thick and fluffy.
- Let the batter sit for 5 minutes, for it to thicken and the mixture to rise.
- Easily double and triple the recipe for easy weekday breakfasts or even part of meal prep.
- For a fun flavor twist, use unsweetened chocolate almond milk.
Storing and freezing dairy free pancakes
- To store: Any leftovers you can keep stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.
- Reheating: Pancakes are best to be reheated in a toaster oven or on a non-stick pan. Try to avoid microwaving them or else they are prone to becoming soggy.
More dairy free breakfast recipes to try
Almond Milk Pancakes
Ingredients
- 1 1/2 cups all purpose flour gluten free, if needed
- 1 1/2 tablespoon baking powder
- 3 tablespoon sugar white, brown, coconut, or cane
- 1/4 teaspoon salt
- 3 tablespoon oil any neutral flavored oil
- 1 1/2 cups unsweetened almond milk plain or vanilla
Instructions
- In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated. Let the batter sit for 5 minutes, for it to thicken and rise.
- Generously grease a non-stick pan and place over medium heat. Once hot, add scant 1/4 cup portions of the batter onto the pan and immediately cover it. Cook for 2-3 minutes, before flipping, and cooking for a further 2 minutes. Remove from the heat and repeat the process until all the batter is used up.
- Serve pancakes immediately, or let them cool completely.
Notes
Nutrition
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Add blueberries. Delicious
Hi there! Could you please tell me if I could use Soya milk instead of almond? Thank you!
Yes you can!
Oh wow, these pancakes are delicious! I just made them for the first time and eating them now. I did 2 T raw cane sugar and 1 T coconut sugar. I’ve never before heard of covering the pan but I did and it works! They came out so light and fluffy and taste amazing! I’ll use this recipe from now on. I make pancakes once a week so this will be my go to recipe. I did have to use a lower heat because they browned just a little too much but this recipe is perfection! Thank you Arman!
Best pancakes I’ve ever had, so easy to make. We even make them into waffles
These were delicious. I used soy milk- turned out fine. I topped with banana, walnuts, strawberry jam (heated in microwave ) and whipped topping. Really yummy. And vegan : )
Turned out amazing!! Love all your recipes!
Can I use sugar substitute in replacement of sugar?
I don’t see wjy not 🙂