Fluffy Almond Milk Pancakes
Weekend breakfast is not complete without a stack of these fluffy almond milk pancakes. I use all-purpose flour, baking powder, and creamy almond milk for soft, sweet, and airy rounds with golden edges. And I have them on the table in just 35 minutes, making them ideal for weekday mornings too!
Servings: 10 pancakes
Calories: 129kcal
Ingredients
- 1¼ cups (150g) all-purpose flour use a gluten-free flour blend or oat flour for a gf option
- 2 tsp baking powder
- ¼ cup coconut sugar
- 1 cup (237ml) unsweetened almond milk
- 1 room temperature egg 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.
Notes
- My #1 Secret Tip for this almond milk pancake recipe is to let the batter rest properly before cooking. I always give the batter at least 10 minutes to rest since the baking powder plays a vital role in achieving a light and fluffy texture.
- Room temperature ingredients: I keep my eggs and milk at room temperature to allow for a smoother blending process.
- Do not overcrowd the pan: I do no more than 3 pancakes in my pan at a time, or less if I am using a smaller skillet. This gives me plenty of space to flip the pancake without damaging or moving the others.
- Do not overmix: I stop blending as soon as the mixture is smooth, or if I am doing it by hand, I stir until everything is just combined. This prevents the pancakes from being dense.
- Keep warm: I lay my cooked pancakes on a wire rack and keep them warm in a very low oven instead of stacking on top of each other. I do this while I finish the rest of the batter, as this prevents them from steaming and becoming soggy.
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