Almond Milk Pancakes: Yummy Dairy Free Pancake Recipe + Giveaway
No egg, fluffy vegan pancakes made with almond milk and topped with fresh berries and pure maple syrup.
Servings: 4 servings
Ingredients
- 1 1/4 cups unbleached all purpose flour
- 1 cup white whole wheat flour
- 2 tsp aluminum-free baking powder
- 3/4 tsp REAL salt
- 2 cups unsweetened almond milk
- 2 TBS apple cider vinegar
- 2 tsp pure vanilla
- 2 TBS Barleans Culinary Coconut Oil melted, plus more for frying the pancakes in.
Toppings
- Pure maple syrup
- Fresh organic berries
- Sprinkle Barleans Superfruit Seed Blend
Instructions
- Mix milk and apple cider vinegar in small bowl. Combine well and let it sit approx. 5 minutes to thicken while you get everything else ready. This will create an almond "buttermilk."
- Combine dry ingredients in medium sized bowl.
- Add vanilla and melted coconut oil to the almond milk and stir well. Then add the wet ingredients to the dry ingredients and stir until just combined.
- Batter should be lumpy - don't over mix.
- Melt more coconut oil on a griddle and get it nice and hot. Using a 1/4 cup measuring cup, pour batter on hot griddle.
- Flip when the batter starts to bubble and and the edges are nicely browned.
- Serve with Barleans Superfruit Seed Blend, fresh berries, and pure maple syrup. Enjoy!
Notes
This recipe makes appprox. 16 3-4 inch pancakes.
Nutrition
Serving: 4pancakes | Calories: 665kcal | Carbohydrates: 126g | Protein: 19g | Fat: 12g