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Almond Milk Pancakes

Easy, fluffy Almond Milk Pancakes from scratch with chocolate chips and simple Maple Caramelised Bananas! Delicious dairy free pancakes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 378 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the almond milk pancakes
  • 2 cups (480g) almond milk plain or flavored
  • 1 teaspoon lemon juice or white vinegar
  • 2 cups (250g) all-purpose flour (plain flour)
  • 2 teaspoons sugar leave out if using sweetened almond milk
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 eggs
  • 3 tablespoons oil olive, vegetable etc, plus more for frying
  • ⅓ cup (50g) dairy free chocolate chips optional
For the caramelised bananas (optional)
  • 2 ripe bananas
  • 1 teaspoon maple syrup
  • 1 teaspoon canola or vegetable oil

Instructions

    Cup of Yum
  1. For the almond milk pancakes
  2. 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’.
  3. Add the flour, sugar, baking powder and baking soda to a mixing bowl and whisk to combine. Make a well in the centre.
  4. Whisk the eggs and oil slightly into the ‘buttermilk’, then pour it into the dry ingredients.
  5. 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.
  6. 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.
  7. For the caramelised bananas
  8. Peel the bananas and cut into slices.
  9. Heat the syrup and oil in a frying pan until hot and bubbling.
  10. Add the banana slices and cook until lightly browned, turn and cook on the other side.
  11. Serve warm, piled onto the almond milk pancakes.

Notes

  • Nutritional information is for the almond milk pancakes only, not including additional like chocolate chips or banana topping.
  • Don't overmix the batter. Lumps are fine. If you mix too much they won't be so fluffy.
  • To get an even browning of the pancakes (if you care about such things!) I brush an electric skillet with oil. It also works brushing a regular frying pan with oil. Brushing instead of pouring in the oil means there aren't pools of oil under the batter so you get even results.

Nutrition Information

Calories 378kcal (19%) Carbohydrates 51g (17%) Protein 10g (20%) Fat 15g (23%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 82mg (27%) Sodium 332mg (14%) Potassium 148mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 119IU (2%) Calcium 193mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 378

% 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.