Description
Fluffy, dairy-free pancakes made with almond milk—just as delicious as traditional pancakes but lighter and perfect for vegans or anyone avoiding dairy! Ready in 20 minutes.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups unsweetened almond milk
- 1 large egg (or flax egg for vegan)
- 2 tbsp melted butter (or coconut oil)
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients – In a bowl, whisk flour, sugar, baking powder, and salt.
- Combine wet ingredients – In another bowl, mix almond milk, egg, melted butter, and vanilla.
- Make batter – Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
- Cook pancakes – Heat a greased skillet over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form (2-3 mins), flip, and cook another 1-2 mins.
- Serve warm – Top with maple syrup, fresh fruit, or nuts.
Notes
- For vegan pancakes, use a flax egg (1 tbsp flaxseed + 3 tbsp water) and coconut oil.
- Don’t overmix – Lumpy batter = fluffier pancakes!
- Adjust thickness – If batter is too thin, add 1-2 tbsp extra flour.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: ~120 kcal
- Sugar: 3g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg (0mg if vegan)
Keywords: almond milk pancakes, dairy-free pancakes, fluffy pancakes, easy breakfast, vegan pancakes