Super Fluffy Almond Milk Pancakes
User Reviews
4.6
Super Fluffy Almond Milk Pancakes
Description
This recipe for Super Fluffy Almond Milk Pancakes starts by blending flour, baking powder, sugar, and salt to form the dry base. Olive oil, egg, unsweetened vanilla almond milk, and vanilla extract are added and whisked until smooth, resulting in a batter that produces tender pancakes with lift and fluffiness. Cooking small amounts of batter at medium heat ensures even browning and thorough cooking. The batter makes about twelve pancakes, each approximately a quarter cup in size.
The pancakes are mildly sweet with a slight nuttiness from the almond milk and olive oil. They cook to a golden brown with a soft crumb inside. This recipe is suited for anyone looking for pancakes with a non-dairy milk component and a delicate vanilla hint.
Cooking them in batches of three or four helps maintain pan temperature, leading to better texture and color. They can be served with syrup, fruit, or toppings of choice.
Ingredients
- 1.5 cups all-purpose flour Baker’s Corner brand
- 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 egg large
- 1.25 cups almond milk unsweetened vanilla, brand Friendly Farms
- 1 tablespoon vanilla extract Stonemill Pure brand
- pan spray
Instructions
- In a large bowl, mix together one and a half cups of flour, 1 tablespoon of baking powder, 1 tablespoon of sugar and half a teaspoon of salt until combined.
- Add oil, egg, Friendly Farms Unsweetened Vanilla Almond Milk and Stonemill Pure Vanilla Extract. Whisk well until batter is smooth.
- Set your stovetop to medium heat, I use four or five. 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.
- Makes 12 pancakes
Notes
- This recipe yields approximately 12 pancakes, ideal for a several-person breakfast or brunch.
- Using unsweetened vanilla almond milk adds a mild nutty flavor without extra sweetness.
- Cooking pancakes in small batches helps maintain consistent pan temperature and golden color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Pancakes
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 242mg | 10% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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