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easy healthy almond milk pancakes on a white plate
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5 from 12 votes

Almond Milk Pancakes

It isn't brunch without a short stack of pancakes! Almond milk pancakes are quick and simple, with just a handful of ingredients and no buttermilk. These fluffy pancakes disappear quickly! Gluten-free & vegan options!
Prep Time5 minutes
Cook Time20 minutes
Rest Time10 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Cuisine: American, Vegan
Diet: Vegan, Vegetarian
Servings: 10 pancakes
Calories: 129kcal
Author: Anjali Shah

Ingredients

  • cups (150g) all-purpose flour
  • 2 tsp baking powder
  • ¼ cup coconut sugar
  • 1 cup (237ml) unsweetened almond milk
  • 1 egg room temperature. Can use a flax egg for a vegan option.
  • 1 tsp vanilla extract
  • ¼ cup (57g) butter, melted can use vegan butter for a vegan option.
  • Toppings maple syrup, butter, berries, chocolate chips, nut butter, whipped coconut cream, crushed nuts, chopped dates, etc.

Instructions

  • Add all ingredients to a high-speed blender and blend until smooth.
  • Remove and allow the batter to rest for 10 minutes.
  • Heat a skillet over medium heat, drop ¼ cup of batter into the skillet and cook until small bubbles appear.
  • Flip and continue to cook for another 3-4 minutes.
  • Remove and repeat until all batter has been used up. The batter makes about 10 pancakes.
  • Serve pancakes with your favorite pancake toppings.

Video

https://youtu.be/epC1yvv8C3A

Notes

  • Make sure 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, replace the butter with a light oil, vegan butter, or coconut oil. 
  • To make these pancakes vegan-friendly substitute a flax egg for the egg, and replace the butter with light oil, vegan butter, or coconut oil. 
  • Pancake batter can be made up to 24 hours ahead of time. Once mixed up, store it in an airtight container in the fridge.
  • Once cooked, pancakes can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

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