Almond Milk Pancakes Recipe

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These almond milk pancakes are the best! They’re a light and fluffy pancake that’s dairy-free. They’re a great way to greet the weekend – hello, pancake morning!

The blueberry compote is optional because, but it does taste great. Because blueberries are full of antioxidants and delicious, so we’d recommend it!

almond milk pancakes on a plate

Why You’ll Love These Almond Milk Pancakes

These pancakes are also fabulous to serve at brunch because you can make them as guests start arriving and serve them piping hot. Because there are several teaspoons of baking powder in the batter, these pancakes are light and fluffy. They’re also dairy-free!


Almond Milk Pancake Ingredients

You don’t need much to make these pancakes, but we do recommend regular unsweetened almond milk if you don’t want any other flavors ‘in the mix’. If you want a tropical tasting pancake, go ahead and use coconut flavored almond milk, and if you have a sweet tooth, make your pancakes with sweetened almond milk.

  • 2 1/2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons honey
  • 2 cups unsweetened almond milk
  • 1 tablespoon coconut oil
  • 2 eggs
  • optional toppings – maple syrup and/or blueberry compote for topping

How to Make these Pancakes

  • Whisk the flour, baking powder, and salt together in a large mixing bowl.
  • Whisk the honey, almond milk, coconut oil, and eggs together in a separate bowl.
  • Add the wet ingredients to the dry and stir to combine. Do not overwork the batter (small lumps are okay!)
  • Heat a non-stick frying pan or griddle over medium heat.
  • Measure 1/4 cup of the pancake batter and pour it into the pan when it’s hot. Flip when the pancake is covered in bubbles that have just popped. Continue till all the batter has been used.
  • Serve pancakes while hot. Top with optional compote and maple syrup if desired.
almond milk pancakes with syrup
almond milk pancakes
almond milk pancakes

Tips for Making the Best Pancakes

  • Here’s the recipe for the blueberry compote if you decide you want it as an optional topping!
  • If you decide not to make the blueberry compote, add some fresh fruit or chocolate chips into the batter for some extra flavor. We love adding blueberries or strawberries to pancake batter.
  • Good maple syrup is a must for this recipe. Don’t get the stuff that’s mostly corn syrup – you want the bottle to say 100% maple syrup (not maple flavoring) and it should have a specific region it’s from (Canada, Vermont, etc).

Yield: 4 servings

Almond Milk Pancakes

almond milk pancakes with syrup

These almond milk pancakes are light and fluffy! Perfect for a weekend breakfast.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons honey
  • 2 cups unsweetened almond milk
  • 1 tablespoon coconut oil
  • 2 eggs
  • optional toppings - maple syrup and/or blueberry compote for topping

Instructions

  1. Whisk the flour, baking powder, and salt together in a large mixing bowl. 
  2. Whisk the honey, almond milk, coconut oil, and eggs together in a separate bowl. 
  3. Add the wet ingredients to the dry and stir to combine. Do not overwork the batter (small lumps are okay!)
  4. Heat a non-stick frying pan or griddle over medium heat. 
  5. Measure 1/4 cup of the pancake batter and pour it into the pan when it's hot. Flip when the pancake is covered in bubbles that have just popped. Continue till all the batter has been used.
  6. Serve pancakes while hot. Top with optional compote and maple syrup if desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 414Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 1178mgCarbohydrates: 74gFiber: 2gSugar: 12gProtein: 12g
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