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–+ servings
Almond milk pancakes in a stack with maple syrup.

Almond Milk Pancakes

These almond milk pancakes are light and fluffy! Perfect for a weekend breakfast.
4.67 from 15 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Emily Wilson

Ingredients

  • 2 ½ 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

  • 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 ¼ 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.

Notes

Storage - leftover pancakes can be saved in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 74g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 1178mg | Fiber: 2g | Sugar: 12g