📖 Easy and Fluffy Almond Milk Pancakes

Stack of 4 pancakes with berries on the side and chocolate drizzled on top.

5 from 4 votes

📖 Easy and Fluffy Almond Milk Pancakes

These almond milk pancakes check all the boxes: extra fluffy, easy and delicious! With added almond extract, this recipe will make you skip packaged pancake mix forever as it only takes 10 minutes to prepare the batter.

Prep Time10

Cook Time10

Total Time15

Course: Breakfast, brunch

Cuisine: American

Servings: pancakes

Calories: 124kcal

Author: Mélanie

Ingredients

1 and ½ cup flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
2 tablespoons butter or margarine melted
1 cup almond milk
1 egg medium size
1 teaspoon almond extract
1 tablespoon butter or margarine to cook the pancakes

Instructions

In the large mixing bowl, gather all your dry ingredients: flour, baking powder, salt, and sugar. Mix them.
In the small bowl, pour the wet ingredients: the melted butter, the egg, the almond milk, and almond extra. Stir well to combine.
Combine the dry and wet ingredients. Stir just enough to combine, do not over mix, leave the lumps, it is okay.
Over medium heat, in a non-stick pan, put some butter or margarine to melt and spread it.
Add about half a ladle of batter or ⅛ of a cup of batter on the pan. Allow to cook for a minute or 2 or until you see the pancake rise and shape itself.
Flip it to allow to cook on the other side. Your pancake should be a little golden.
Repeat until you have no batter left. You should be able to cook 3 or 4 pancakes at a time.
Serve with the toppings of your choice: fruits, maple syrup, melted chocolate. Enjoy!

Notes

Do not over mix the batter as it will not give you extra fluffy pancakes
Do not skip the baking powder
Cook the pancakes and store them in the fridge up to 72 hours or freeze them for 2 months.

Nutrition