Description
Delicious, fluffy pancakes made with almond milk—perfect for a dairy-free breakfast treat!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons melted coconut oil
Instructions
- In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk substitute.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the egg, vanilla extract, and melted coconut oil, then add the almond milk mixture.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface.
- Flip and cook for another minute or until golden brown.
- Serve warm with your favorite toppings like maple syrup, fresh fruit, or nuts.
Notes
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. You can also add chocolate chips or blueberries for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pancakes, almond milk, dairy-free, breakfast, easy recipe