I really wanted to try eggless, dairy-free, vegan pancakes for so long! Finally, I made these super easy almond milk pancakes, and they were INCREDIBLY soft, fluffy and delicious!
Almond Milk Pancakes
These pancakes are the best vegan pancakes you must try making for breakfast. The recipe is SUPER quick and easy and requires only 6 ingredients.
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.
Almond milk is my favorite dairy-free milk, so I use it. However, I am sure using any other dairy-free milk will give the same result.
I serve these pancakes with Iced White Chocolate Mocha, Chocolate Bubble Tea or Oat Milk Hot Chocolate and a slice or two of Candied Lemon Slices.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Flour. I tested this recipe with all-purpose flour.
Unsweetened almond milk. It is a delicious dairy-free, vegan-friendly milk that gives the pancakes a tender and fluffy texture.
Granulated sugar. It is always good to add a little bit of sweetness to pancakes. Feel free to substitute it with brown sugar, coconut sugar or a few drops of honey.
Baking powder. I usually use baking powder in making pancakes for a light and fluffy texture.
Salt. Just to enhance the flavor.
Sunflower oil. Sunflower oil enhances the moisture and texture of the pancakes.
How to Make The Best Vegan Pancakes
One: In a mixing bowl, mix flour, baking powder, sugar and salt.
Two: Mix in almond milk and oil until fully incorporated. Let the mixture sit for 3-5 minutes.
Pro Tip: I highly recommend letting the batter sit for 3-5 minutes to thicken and rise
Three: Grease a non-stick pan with butter, place over medium heat.
Four: Once hot, scoop ¼ cup portions of the batter onto the pan and cover the pan with the lid.
Five: Cook for 1-2 minutes, then flip it and cook for a more 2 minutes.
Tip: Watch your pancakes as they cook; they easily get burnt.
Six: Remove it from the heat and repeat the process until you use all the batter. Serve pancakes while warm with maple syrup and fresh fruits.
Topping suggestions
As you can see in my photos, I topped my almond flour pancakes with fresh strawberries and drizzled them with honey. Here are some other topping suggestions:
- Yoghurt
- Blackberry Simple Syrup
- Cinnamon Apple Curd
- Whipped cream
- Maple syrup
Can I Freeze These Pancakes?
Yes, you can. Put the cooled pancakes in a container, seal it well and store in the freezer for 1-2 months. Reheat in the microwave or in a non-stick pan.
More Pancake Recipes
- Fluffy Pumpkin Pancakes
- Sweet Cream Pancakes
- Easy Orange Pancakes
- Fresh Mango Pancakes
- Banana Sour Milk Pancakes
- Peanut Butter Pancakes Without Eggs
- Fluffy Oat Milk Pancakes
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Recipe Card
Almond Milk Pancakes
Equipment
- Non-stick pan
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ cups unsweetened almond milk
- ¼ cup granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon sunflower oil
Instructions
- In a mixing bowl, mix flour, baking powder, sugar and salt.1 ½ cups all purpose flour, ¼ cup granulated sugar, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- Mix in almond milk and oil until fully incorporated.3 tablespoon sunflower oil, 1 ½ cups unsweetened almond milk
- Let the mixture sit for 3-5 minutes.
- Grease a non-stick pan with butter, place over medium heat.
- Once hot, scoop ¼ cup portions of the batter onto the pan and cover the pan with the lid.
- Cook for 1-2 minutes, then flip it and cook for a more 2 minutes.
- Remove it from the heat and repeat the process until you use all the batter.
- Serve pancakes while warm with maple syrup and fresh fruits.
Emily More says
Fluffy and soft. Exactly how I love my pancakes. I usually top them with chocolate sauce.