Almond Milk Pancakes
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Almond Milk Pancakes
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These fluffy almond milk pancakes are the perfect healthy breakfast or brunch! They are soft and fluffy with a delicious flavor. Add your favorite toppings for one delicious breakfast!
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Ingredients
- 1 ½ cups white whole wheat flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cups almond milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- butter for greasing the pan
- toppings of your choice
Instructions
- First, in a mixing bowl, whisk together the white whole wheat flour, baking powder, and salt until well combined.
- In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract. Whisk until well blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring well with a whisk or spoon. Mix until a smooth batter forms. Be careful not to overmix, a few lumps are okay.
- Let the batter rest for about 5 minutes to allow the baking powder to activate.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
- Pour approximately ¼ cup of the pancake batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape if needed.
- Cook the pancakes for about 2 to 3 minutes, or until small bubbles form on the surface. Flip the pancakes and cook for an additional 1 to 2 minutes, or until cooked through and lightly golden.
- Remove the pancakes from the skillet and repeat the process with the remaining batter, greasing the skillet as needed.
- Serve the almond milk pancakes warm, topped with your favorite toppings such as fresh fruit, syrup, nuts, or whipped cream
Notes
- Nutrition Facts
- Nutrition Facts Almond Milk Pancakes Amount Per Serving Calories 112 Calories from Fat 36 % Daily Value* Fat 4g6%Saturated Fat 1g6%Trans Fat 0.02gPolyunsaturated Fat 2gMonounsaturated Fat 1gSodium 302mg13%Potassium 26mg1%Carbohydrates 16g5%Fiber 2g8%Sugar 0.1g0%Protein 3g6% Calcium 121mg12%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 112
- Calories from Fat 36
- % Daily Value*
- Fat 4g
- 6%
- Saturated Fat 1g
- 6%
- Trans Fat 0.02g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 1g
- Sodium 302mg
- 13%
- Potassium 26mg
- 1%
- Carbohydrates 16g
- 5%
- Fiber 2g
- 8%
- Sugar 0.1g
- 0%
- Protein 3g
- 6%
- Calcium 121mg
- 12%
- Iron 1mg
- 6%
- We love using white whole wheat flour for these pancakes.
- If you are gluten-free, use the same amount of gluten-free flour.
- Allow the batter to sit for 5 minutes to slightly thicken up.
- Use enough butter or nonstick spray to prevent sticking.
- Flip the pancakes once you see little bubbles.
- Store the pancakes at room temperature for up to 24 hours.
- Refrigerate for up to 2 days.
- Reheat in a skillet or toaster oven.
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