Let's start your morning on the right foot with a stack of heavenly fluffy pancakes made with almond milk.
Trust me, with just a few simple ingredients and some elbow grease, you'll be flipping out some seriously delicious pancakes in no time.
Why Should You Use Almond Milk to Make Pancakes?
These pancakes are made with almond milk, meaning they're dairy-free and perfect for lactose intolerant or just looking for a healthier alternative to regular milk.
Almond milk is packed with nutrients like vitamin E, calcium, and protein, making it a great addition to any recipe.
Personally, I love using almond milk in this recipe because it's a fantastic plant-based milk that adds a mild and slightly sweet and nutty flavor to these already amazing pancakes.
I still remember the first time I tried them – I was blown away by how fluffy and soft they turned out.
And the best part? They're healthier than your average pancakes without sacrificing any flavor.
I created this recipe because I wanted to turn my favorite pancakes into something a bit healthier.
Boy, it turned out amazing.
Combining the separated egg yolks and whites, coconut sugar, vanilla bean, and plant-based milk with just the right amount of flour and a pinch of salt results in a perfect stack of pancakes that are light and fluffy.
Almond Milk Pancake Ingredients
Get ready to whip up some fluffy and delicious pancakes with this recipe! Here's what you'll need:
- 2 eggs, separated into egg yolks and egg whites (we'll be using both parts)
- 2 tablespoons of coconut sugar (total amount for two servings)
- 1/2 of a vanilla bean or 1/4 teaspoon of vanilla extract (whatever you have on hand)
- 1/4 cup of your favorite plant-based milk (we love creamy and nutty unsweetened almond milk)
- 3.5 tablespoons of flour (any kind will do, but we prefer all-purpose)
- A pinch of salt to bring out all the flavors
You don't actually need to use any frying oil, but if you want to, a little bit of vegetable oil should do the trick. It's totally up to you!
Now, let's talk toppings.
While these pancakes are delicious on their own, they're even better with your favorite toppings.
I love fresh berries and honey, but maple syrup is always a classic choice.
This recipe serves four, but I won't judge you if you decide to keep them all to yourself.
Go ahead, treat yourself to a plate of almond milk pancakes and start your day off on a delicious note.
How to Make Almond Milk Pancakes (Step-by-Step)
Step 1: First, separate two eggs and whip the egg whites until they're stiff using some coconut sugar. It might require some elbow grease, but it's totally worth the effort.
Step 2: In another bowl, mix together the egg yolks, coconut sugar, vanilla bean, salt, and unsweetened almond milk. This is what makes these pancakes healthy and dairy-free.
Then, add flour to create a smooth batter.
Finally, fold in the whipped egg whites to make a light and airy batter that's perfect for fluffy (dairy-free) pancakes.
Step 3: Next, heat up a pan over medium heat and drop small circles (¼ cups to be exact) of the pancake batter onto it. Let them cook for a few minutes on one side until you see bubbles forming on the surface, then flip and cook for a couple more minutes on the other side.
Step 4: You can add toppings like fresh berries, maple syrup, or even whipped cream to make these pancakes even more delicious.
Voila! You now have fluffy and cloud-like pancakes that are a perfect start to your day.
For a healthier twist, you can also swap out the flour for oat flour or add in some mashed bananas for a natural sweetness.
The possibilities are endless when it comes to making pancakes that are both yummy and healthy!
Tips & Tricks for Making Delicious Dairy-Free Pancakes
Check out these tips and tricks that'll help you cook up some of the best dairy-free pancakes ever:
Don’t let your batter sit for too long
Don't let your batter sit for too long. I suggest cooking it soon after mixing it so that the egg whites don't lose their airy texture.
Whisk the Eggs Separately
To get your eggs to the perfect consistency, whisk your egg whites in a separate bowl until they form stiff peaks. Once they've reached the right texture, fold them into the egg yolk mixture.
Use Your Favorite Plant-Based Milk
You can use any type of plant-based milk for your pancakes.
I recommend almond milk for its smooth texture and nutty flavor, but soy, cashew, rice, and oat milk are all fantastic options too.
Experiment with Toppings
Don't just settle for berries and honey! Mix it up and try some maple syrup and fruit toppings as an alternative.
Some tasty fruit toppings include banana slices, blueberries, raspberries, strawberries, kiwi fruit, and mango!
You can also sprinkle some powdered sugar on top or serve with some homemade jam or maple syrup.
Use a Nonstick Pan
Make sure to use a nonstick pan to prevent your pancakes from sticking.
You can give the pan a quick spritz of cooking spray if you want.
Wait until the pan is heated up before adding the batter.
If your pancakes brown too fast, lower the heat. The bottom will burn before the insides are cooked if it's too high. Flip with a thin rubber spatula for easy flipping.
Make it Vegan
Looking for a vegan alternative to egg whites? Try whisking 4 tbsp of aquafaba with 1/8 tsp of cream of tartar until you get stiff peaks!
As for the egg yolk, you can easily replace it with 1 tbsp of applesauce. Give it a try and see how it turns out!
How to Store Your Pancakes
Store your pancakes in an airtight container in the refrigerator for up to 2 days, but the fluffiness will decrease as it sits.
Sorry to say, but this recipe doesn't freeze well.
Due to the eggs, it tends to lose its texture and end up a bit mushy. So, if you're after that perfect texture, it's better not to freeze it.
Enjoy Your Almond Milk Pancakes!
Now that you've got all the tricks up your sleeve, go ahead and make some delicious dairy-free pancakes!