I have a recipe for old fashioned pancakes which has long been my go-to. But I rarely stock milk in the house anymore, and have transitioned to using almond milk in my coffee, etc. So one day I wondered, can you make pancakes with almond milk? Would this be a good milk substitute for pancakes? The answer is: yes. Most definitely. 😀
Ingredients needed for these dairy free pancakes
- Flour – nothing fancy, regular all-purpose flour works just fine
- Baking powder
- Butter - use plant based butter to be dairy free
- Almond milk – you can use plain, but I always use vanilla flavored. The milk itself is unsweetened but the vanilla adds a little extra to the taste.
How to make almond milk pancakes
Start by mixing the dry ingredients. Then add the wet ingredients: egg, melted butter and almond milk. whisk this all together very well. A few small lumps are okay but the batter should be mostly smooth.
Let the batter rest for 5 minutes before cooking.
Heat a griddle or skillet on medium-high heat and grease it with some cooking spray or butter. Add the batter, about ¼ cup per pancake, to the hot pan. Cook 2 to 3 minutes, until bubbles appear in the batter. Then flip and cook 1 to 2 minutes more.
You will have lovely fluffy almond milk pancakes all ready for syrup, jam or berry sauce.
I like to turn my oven to “warm” and stick the plate of pancakes in the oven while I make more. That way, all the pancakes will be nice and warm when it’s time to serve them.
In my picture, you can see that I show conventional butter. To be really dairy free, use a plant based butter. I've used different types and truly cannot tell the difference.
For vegan pancakes, use vegan butter and a flax egg: 1 Tablespoon flaxseed meal with 2 ½ Tablespoons water. Mix in a small bowl and let rest 5 minutes to thicken. Use this in place of the egg.
For gluten-free or low carb versions, you will need a substitute for the flour. I will be trying this soon and will let you know how it turns out!
More breakfast ideas
It’s amazing how many variations there are on a basic pancake. Here are a few you might want to try:
These Almond Milk Pancakes are a perfect dairy free solution for anyone who doesn’t routinely stock dairy milk. And that little hint of vanilla makes them quite yummy – you might find you like them even better than the traditional version!
Give them a try!
Almond Milk Pancakes
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon sugar
- 3 Tablespoons butter melted (plant based for dairy free)
- 1 egg
- 1 ¼ cup almond milk plain or vanilla
- Cooking spray or similar
- Mix together flour, baking powder, salt and sugar in a large bowl.
- Whisk in melted butter, egg and almond milk. Stir until well combined. Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat. Spray with cooking spray (or use butter/oil as preferred). Pour batter into hot skillet, about ¼ cup of batter for each pancake.
- Cook 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 more minutes.
Nutrition values are estimates only, using online calculators. Please verify using your own data.