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stack of almond milk pancakes topped with fruit on plate

Almond Milk Pancakes

  • Author: Feyza Kirmaci
  • Total Time: 18 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


These almond milk pancakes are dairy free, but they’re so fluffy you won’t even notice the difference!


  • 2 eggs (separated into egg yolks and egg whites)
  • 2 tbsp coconut sugar (total amount for two servings)
  • 1/2 vanilla bean or 1/4 tsp vanilla extract
  • 1/4 cup unsweetened milk
  • 3.5 tbsp flour
  • A pinch of salt

For serving: 

  • 2 tbsp honey
  • 1 kiwi fruit, sliced
  • 1015 blueberries
  • 4 strawberries, sliced


  1. Whisk the egg whites and 1 tablespoon of coconut sugar until stiff peaks form.
  2. In another bowl, mix the egg yolks, coconut sugar, vanilla bean, salt, and plant-based milk.
  3. Add the flour to the egg yolk mixture and mix well.
  4. Fold half of the egg white mixture into the egg yolk mixture using a spatula. Then, add the other half and fold.
  5. Heat a pan over medium heat. Pour ¼ cups of the batter onto the pan.
  6. Cook for 3-4 minutes. Flip the pancakes and cook for 2-3 more minutes on the other side.
  7. Remove from heat and serve the fluffy and cloud-like pancakes warm with your choice of toppings. Enjoy!


  • Cook the batter right after mixing it to keep the airy texture of the egg whites.
  • Whisk egg whites separately in a different bowl to stiff peaks before folding them into the egg yolk mixture.
  • You can use any plant-based milk you prefer, such as almond, soy, cashew, rice, or oat milk.
  • Experiment with toppings, such as fruit, powdered sugar, homemade jam, or maple syrup.
  • Use a nonstick pan and wait until it’s heated before adding the batter. Flip with a thin rubber spatula.
  • For a vegan alternative, use 4 tbsp aquafaba and 1/8 tsp cream of tartar instead of egg whites and 1 tbsp of applesauce instead of egg yolks.
  • Store the pancakes in an airtight container in the refrigerator for up to 2 days, but they may lose their fluffiness over time. This recipe does not freeze well due to the eggs.
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American


  • Serving Size:
  • Calories: 89
  • Sugar: 6.5 g
  • Sodium: 633.1 mg
  • Fat: 2.6 g
  • Carbohydrates: 11.9 g
  • Protein: 3.9 g
  • Cholesterol: 93 mg

Keywords: pancakes