📖 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 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Breakfast, brunch
Cuisine: American
Servings: 12 pancakes
Calories: 124kcal
- 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
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 â…› 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!
- 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.Â
Calories: 124kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 233mg | Potassium: 24mg | Fiber: 1g | Sugar: 8g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg