Almond Milk Pancakes

It isn’t brunch without a short stack of pancakes! Homemade almond milk pancakes are quick and simple, with just a handful of ingredients and no buttermilk.

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Step-by-step instructions!

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Just add all the ingredients into a blender and blend until smooth!

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Let the batter rest for 10 minutes. This allows the baking powder to work its magic.

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Heat a large non-stick skillet over medium heat. Pour batter by 1/4 cup-fulls and cook until small bubbles appear. The bottoms should be golden brown.

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Flip the pancakes and cook for 3 to 4 more minutes, until the cakes are cooked through. Repeat until all the batter is gone.

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Make sure your egg is at room temperature – this prevents the batter from tasting too eggy.

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Almond Milk Pancakes

pickyeaterblog.com

It isn’t brunch without a short stack of pancakes! Homemade almond milk pancakes are quick and simple, with just a handful of ingredients and no buttermilk.

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

Just add all the ingredients into a blender and blend until smooth!

Blend Ingredients:

1

Let the batter rest for 10 minutes. This allows the baking powder to work its magic.

Let Pancake Batter Rest:

2

Heat a large non-stick skillet over medium heat. Pour batter by 1/4 cup-fulls and cook until small bubbles appear. The bottoms should be golden brown.

Cook Pancakes:

3

Flip the pancakes and cook for 3 to 4 more minutes, until the cakes are cooked through. Repeat until all the batter is gone.

Flip Pancakes:

4

Make sure your egg is at room temperature – this prevents the batter from tasting too eggy.

NOTES

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