Easy Almond Milk Pancakes

Almond Milk Pancakes are the best, vegan and dairy-free pancakes that you really must try making at home since they are exceptionally fluffy, easy and literally made from scratch.

Check also oat milk pancakes and banana sour milk pancakes.

Almond Milk Pancakes stepped on the idea that a pancake without dairy wouldn't taste that good. These pancakes are very delicious and will always satisfy your cravings for yummy dishes in the morning.

The use of almond milk in this recipe produced pancakes that were very fluffy and tasted just as good as those made with conventional milk. As a result, these almond milk pancakes will undoubtedly become your favorite pancake dish in the future.

Almond Milk Pancakes

These mouth-watering Almond Milk Pancakes are the best breakfast dish on any given day of the week. Will you have a busy day ahead in the office? Whip this up and fill your tummy before dominating the work field.

Children will be running late for school to eat a full course breakfast? Then serve them these standalone pancakes before they rush out of the front door! When we hear pancakes, the first thing that may enter our mind is ‘breakfast.’ But what if I tell you these Almond Milk Pancakes will also be a good snack? Oh, they surely will be! Try serving them in the afternoons too!

When and Where Did Pancakes Come From?

Pancakes have been around for hundreds of years and are a staple in many different cultures around the world. The Stone Age may have been 30,000 years ago, according to experts, and pancakes may have been relished by humans then. As a matter of fact, pancakes were discovered in the stomach of an iceman skeleton, which is believed to have been exhumed more than 5,000 years ago.

Wheat flour, olive oil, honey, and curdled milk were the ingredients used to make pancakes in ancient Greece and Rome. Cratinus and Magnes, two ancient Greek poets, wrote about pancakes in their works of poetry. Shakespeare even refers to them in some of his most famous plays. The fact that pancakes may be found all around the world may come as a surprise to you. Each culture appears to have its interpretation of them. People throughout the world eat them for breakfast, lunch, and dinner at various times.

From its origins in the 15th century through its standardization in 19th-century America, the word "pancake" has been associated with breakfast foods worldwide. Before that, they were known as Indian cakes, griddle cakes, and flapjacks, among other names.

Why Does This Recipe Works?

Pancakes are a very conventional dish for breakfast. Many people had attempted and succeeded in altering and making variations of this food as well. There is just something about pancakes that will complete one's breakfast experience. This recipe should be the one you follow to make a deliciously good pile of fluffy pancakes because:

• There are only six ingredients on the list! All of these ingredients are budget-friendly as well.
• This is a quick and easy recipe that will be done making in just a couple of minutes. You may have to start from scratch, but it surely does not mean it will take you hours to finish making these pancakes.
• Almond Milk Pancakes are a dairy-free dish, hence lactose intolerant people will surely enjoy them without a problem at all.
• These pancakes are eggless, making them suitable for vegan and people who don't like the taste of eggs in their pancakes.
• Almond milk pancakes are freezer friendly and perfect for meal prep.

What's In This Almond Milk Pancakes Recipe?

All-purpose flour. Gluten is a protein found in all-purpose flour, and it is essential for the development and structure of your Almond Milk Pancakes to be successful. The "fluffy" texture of pancakes is also a result of the gluten in the recipe, so this ingredient should be present.

Unsweetened almond milk. Adding unsweetened almond milk will help in dissolving individual ingredients into one mixture. Using almond milk will not affect the tender and fluffy texture that pancakes should have. In fact, unsweetened almond milk is low in calories and sugar, making your Almond Milk Pancakes light to consume.

Granulated sugar. It is always good to add a little bit of sweetness to pancakes, no matter how healthy we are trying to make them be. Granulated sugar provides the right amount of sweetness to your Almond Milk Pancakes, and it also helps in tenderizing the mixture of your pancake batter.

Baking powder. I usually use baking powder in making pancakes, which is a chemical leavener. Because of their presence in the batter, they are responsible for the light and fluffy consistency of the Almond Milk Pancakes.

Salt. The primary role of salt in this recipe is to enhance the flavor of the other components by absorbing their flavors. As the ingredients combine, the presence of this flavor enhances the depth and complexity of the other flavors. The addition of salt to the pancake mixture also helps to balance out the sweetness of the batter.

Sunflower oil. Sunflower oil enhances the moisture and texture of the pancakes.

How to Make Almond Milk Pancakes?

1. In a mixing bowl, mix flour, baking powder, sugar and salt.
2. Mix in almond milk and oil until fully incorporated.
3. Let the mixture sit for 3-5 minutes.
4. Grease a non-stick pan with butter, place over medium heat.
5. Once hot, scoop ¼ cup portions of the batter onto the pan and cover the pan with the lid.
6. Cook for 1-2 minutes, then flip it and cook for a more 2 minutes.
7. Remove it from the heat and repeat the process until you use all the batter.
8. Serve pancakes while warm with maple syrup and fresh fruits.

Top Tips!

• Make sure that the baking powder you will be using for your pancake batter is fresh and not the old ones in your pantry. If the baking powder has been sitting for so long in your storage, pancakes will not be light and fluffy ones.
• Watch your pancakes as they cook; they easily get burnt.
• It is important to let the batter sit for 3-5 minutes to thicken and rise.

Recipe Variations

• If you want to have very fluffy and very light Almond Milk Pancakes, substitute all-purpose flour with cake flour— a staple in most baked products but will do well in this recipe.
• Baking soda is also a good leavener for this recipe in case baking powder is not available in your pantry.
• Chop some fresh fruits (I used strawberries) into tiny pieces and serve them as a topping for the pancakes before drizzling the pile with maple syrup.
• Feel free to replace granulated sugar with brown sugar, coconut sugar or a few drops of honey.

Topping suggestions

• Fresh fruits
• Maple syrup
• Yoghurt
• Apple curd
• Whipped cream
• Honey

Serving Suggestions

Serve your pancakes with a glass of milk, tea or coffee and a slice or two of lemon marmalade. Orange juice is also a good pair. And of course, fresh fruits are always delicious with pancakes.

Storing and freezing pancakes

Storing: Cover the pancakes well and store them in the fridge for up to 4 days.

Freezing: Put leftover pancakes in a container, seal it well and store in the freezer for 2-3 months.

Reheating: Put in the microwave or just reheat in a non-stick pan.

Recipe FAQs

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• Lemon Coconut Muffins

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