How To Make Almond Milk Pancakes
Enjoy a vegan breakfast with these almond milk pancakes. They're fluffy, filling, and completely egg and dairy free.
In a large mixing bowl, combine the 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.
Generously grease a non-stick pan and place over medium heat. Once hot, add scant ¼ cup portions of the batter onto the pan and immediately cover it.
Cook for 2 to 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.
- Serve pancakes immediately, or let them cool completely.
- Sugar: 11g
- Calcium: 407mg
- Calories: 293kcal
- Carbohydrates: 43g
- Fat: 13g
- Fiber: 5g
- Iron: 2mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 4g
- Potassium: 1mg
- Protein: 5g
- Saturated Fat: 1g
- Sodium: 744mg
- Trans Fat: 1g
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