Super Fluffy Almond Milk Pancakes
These fluffy almond milk pancakes are made from scratch with pantry staples and ready in about 30 minutes. They're dairy-free, easy to make egg-free with a flax egg, and freeze beautifully for busy mornings.
Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar can use honey or maple syrup
- 1/2 teaspoon salt
- 1 tablespoon olive oil or cooking oil of choice
- 1 large egg
- 1 1/4 cups unsweetened vanilla almond milk
- 1 tablespoon vanilla extract
Instructions
- In a large bowl, mix together flour, baking powder, sugar and salt until combined.1 1/2 cups all purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1/2 teaspoon salt
- Add oil, egg, unsweetened vanilla almond milk and vanilla extract. Whisk well until batter is smooth.1 tablespoon olive oil, 1 large egg, 1 1/4 cups unsweetened vanilla almond milk, 1 tablespoon vanilla extract
- Set your stovetop to medium heat. Spray a little pan spray in your pan, then allow to heat up. If you dribble a drop of water into the pan and it sizzles or dances, the pan is hot enough.
- Using a quarter cup measuring cup, spoon batter onto pan. Cook for 2-3 minutes on the first side of the pancake then flip the pancake in the pan. Cook an additional 1-2 minutes. Work in small batches of three or four pancakes at a time. Then serve and enjoy!
Notes
Makes 12 pancakes
Nutrition
Calories: 84kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 243mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Calcium: 95mg | Iron: 1mg