Best 3 Almond Milk Pancakes Recipes
Indulge in a delightful breakfast or brunch experience with our tantalizing almond milk pancakes. These fluffy and flavorful pancakes are crafted with the goodness of almond milk, providing a rich and creamy texture that is both satisfying and nourishing. Whether you prefer classic, fluffy pancakes, protein-packed pancakes for a post-workout meal, or gluten-free and vegan options, our collection of recipes has something for every palate and dietary preference.
Dive into the classic almond milk pancake recipe for a timeless breakfast treat. Experience the perfect balance of soft and fluffy pancakes with a hint of almond flavor. For those seeking a protein boost, the protein almond milk pancake recipe delivers a satisfying combination of protein and taste.
If you're gluten-free and vegan, rejoice in the almond milk pancake recipe tailored specifically for your dietary needs. Savor the deliciousness of pancakes without compromising on texture or flavor. And for a unique twist, try the almond milk and banana pancake recipe, where the natural sweetness of bananas complements the almond milk, creating a delightful symphony of flavors.
Each recipe is meticulously crafted with step-by-step instructions, ensuring a hassle-free cooking experience. Whether you're a seasoned pancake enthusiast or a novice in the kitchen, these recipes will guide you effortlessly towards creating a perfect stack of almond milk pancakes. So gather your ingredients, fire up the griddle, and get ready to tantalize your taste buds with our delectable almond milk pancake recipes.
ALMOND FLOUR PANCAKES
These super fluffy pancakes are a great gluten-free alternative to the usual pancakes made with wheat-based flours. Using almond flour also makes the pancakes super tender and a little harder to flip. Just be patient and wait until they are cooked as instructed on the first side before turning them over.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes.
- Heat a large nonstick sauté pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
- When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches.
ALMOND MILK PANCAKES
Easy light pancakes! My husband loves pancakes on the weekend. I needed a recipe that wasn't over the top with carbs as he is diabetic and will eat and eat without a care. These aren't that bad so I can let him eat without a lot of nagging. He uses low sugar maple syrup on his
Provided by VetteMom
Categories Breakfast
Time 15m
Yield 10 4 inch pancakes, 5 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, sugar, and salt is small bowl.
- In separate bowl, mix together Almond milk, oil, vanilla and eggs.
- Add flour mixture to egg mixture and stir to just moisten. A few lumps are fine.
- Cook on a griddle over medium heat. They will be light in color.
- Serve with butter and syrup.
Nutrition Facts : Calories 321.2, Fat 13.6, SaturatedFat 1.5, Cholesterol 74.4, Sodium 785, Carbohydrate 41.3, Fiber 1.4, Sugar 2, Protein 7.7
ALMOND FLOUR PANCAKES
Serve these gluten-free pancakes with berries and syrup, if you like. If you can't get hold of almond flour, blitz ground almonds until fine
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 7
Steps:
- Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.
- Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.
Nutrition Facts : Calories 516 calories, Fat 41 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.1 grams fiber, Protein 24 grams protein, Sodium 1.51 milligram of sodium