Almond Milk Pancakes
User Reviews
5
Almond Milk Pancakes
Description
The Almond Milk Pancakes recipe replaces traditional buttermilk with almond milk thickened by lemon juice. Dry ingredients including flour, sugar, baking powder, and baking soda are combined separately before gently mixing with the wet almond milk mixture containing eggs and oil. This approach keeps the batter lumpy, essential for light, tender pancakes.
Cooking involves frying small portions of batter in a lightly oiled pan until bubbles form and the underside browns, then flipping to finish. The optional caramelized bananas add a warm, sweet topping where sliced bananas are quickly cooked with syrup and oil to soften and brown slightly.
These pancakes make a good dairy-free breakfast or brunch choice. Adding chocolate chips or bananas enhances flavor and texture but can be omitted for a simpler version. Brushing oil on the pan helps control browning and evenly cooks pancakes without excess grease.
Carefully handling the batter and cooking ensures the best fluffiness and even coloration. Using sweetened or flavored almond milk can alter the sugar needs in the batter, so adjust accordingly.
Ingredients
For the almond milk pancakes
- 2 cups almond milk plain or flavored, 480g
- 1 teaspoon lemon juice or white vinegar
- 2 cups all-purpose flour 250g, plain flour
- 2 teaspoons sugar leave out if using sweetened almond milk
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 egg
- 3 tablespoons neutral cooking oil olive, vegetable etc, plus more for frying, generic cooking oil
- ⅓ cup chocolate chips optional, 50g, dairy free
For the caramelised bananas (optional)
- 2 banana ripe
- 1 teaspoon maple syrup
- 1 teaspoon canola oil or vegetable oil
Instructions
- For the almond milk pancakes
- In a small bowl or jug, stir the lemon juice into the almond milk and set aside for 5 minutes to thicken slightly into ‘buttermilk’.
- Add the flour, sugar, baking powder and baking soda to a mixing bowl and whisk to combine. Make a well in the centre.
- Whisk the eggs and oil slightly into the ‘buttermilk’, then pour it into the dry ingredients.
- Stir until just combined. Note: Don’t overmix or the almond milk pancakes won’t be so fluffy. It’s okay to have some lumps.
- Brush a frying pan with oil and heat over a medium heat. Add ⅓ cup/80ml of batter and cook until bubbles form and the underside is golden. Flip and cook for a few minutes until golden. Repeat until the batter is used up.
- For the caramelised bananas
- Peel the bananas and cut into slices.
- Heat the syrup and oil in a frying pan until hot and bubbling.
- Add the banana slices and cook until lightly browned, turn and cook on the other side.
- Serve warm, piled onto the almond milk pancakes.
Notes
- Do not overmix the pancake batter; some lumps are fine to keep the pancakes fluffy.
- Brush oil lightly on the frying pan for even cooking and browning without excess grease pooling.
- Omit added sugar if using sweetened or flavored almond milk to avoid excessive sweetness.
- Serve pancakes warm with optional chocolate chips or caramelized banana slices as topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 332mg | 14% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 119IU | 2% |
| Calcium | 193mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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