American•healthy
Almond Milk Pancakes
These almond milk pancakes are so thick and fluffy, you won't believe them to be dairy free! No eggs or milk needed, they are ready in 5 minutes!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups all purpose flour (gluten free, if needed)
- 1 1/2 tablespoon baking powder
- 3 tablespoon sugar (white, brown, coconut, or cane)
- 1/4 teaspoon salt
- 3 tablespoon oil (any neutral flavored oil)
- 1 1/2 cups unsweetened almond milk (plain or vanilla)
Instructions
- 1
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated. Let the batter sit for 5 minutes, for it to thicken and rise.
- 2
Generously grease a non-stick pan and place over medium heat. Once hot, add scant 1/4 cup portions of the batter onto the pan and immediately cover it. Cook for 2-3 minutes, before flipping, and cooking for a further 2 minutes. Remove from the heat and repeat the process until all the batter is used up.
- 3
Serve pancakes immediately, or let them cool completely.