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Easy Almond Milk Pancakes (Dairy-Free & Vegan)

stack of pancake in a plate, topped with maple syrup
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This almond milk pancakes recipe makes extra fluffy pancakes that are dairy-free, egg-free, and vegan. It’s the perfect recipe for a delicious breakfast – or a snack! And the best part is this easy pancake recipe requires just a few simple pantry ingredients and 15 minutes to make!

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Can You Use Almond Milk Instead of Milk for Pancakes?

Yes! Technically, this recipe works with soy milk, oat milk, cashew milk, coconut milk (the carton kind, not the canned), and any other kinds of milk.

Both dairy milk and plant-based milk will work, but I recommend using unsweetened almond milk for the best almond milk pancakes.

Do pancakes taste the same with almond milk?

Usually yes. Depending on the almond milk you use (for example, sweetened or unsweetened, regular, vanilla, or chocolate-flavored), the taste of your almond milk pancakes might be slightly different than if you used regular milk or water.

That said, this almond milk pancakes recipe uses unsweetened almond milk to make pancakes that taste just like regular pancakes!

What You Need to Make Almond Milk Pancakes

A Note on Ingredient Substitutions

If you don’t have certain ingredients for this recipe or just want to try something different in your homemade almond milk pancakes, here are a few ingredient substitutions that can work in a pinch:

For the Dry Ingredients:

For the Wet Ingredients

  • Vanilla extract:
  • Almond milk:
    • substitute for any other kind of milk (dairy and non-dairy). Remember to use plant-based milk if you want to make dairy-free pancakes. I love using vanilla almond milk for extra vanilla flavor.
  • Coconut oil or vegan butter:
    • substitute for avocado oil or almond oil
    • substitute for olive oil if you’re really in a pinch. It will work fine, but will lend a subtle earthy taste to your pancakes.
    • substitute for canola oil, vegetable oil, and sunflower oil if you don’t have other alternatives

How to Make Almond Milk Pancakes

  1. In a large mixing bowl, add in the flour, sugar, baking powder, and salt. Whisk until well-combined.
  2. Add the vanilla extract, almond milk, and coconut oil and whisk until well-combined and there are no clumps. Let it rest for 5-10 minutes.
  3. Melt extra butter or oil on a large non-stick pan or griddle on medium heat. Once hot, pour 1/4-1/3 cup of batter and cook until bubbles appear (about 3 minutes). Flip, then cook for another 2-3 minutes.
  4. Repeat with the remaining pancake batter, then serve with a generous drizzle of maple syrup and your choice of toppings, like fresh fruit or chocolate chips. ENJOY!

How much almond milk do you put in pancakes?

To make this almond milk pancakes recipe, you will need 3/4 cup unsweetened almond milk.

Can you add almond milk to pancake mix instead of water?

Yes. You can use almond milk for pancake mix.

How Do You Store and Reheat Pancakes?

Make sure to let the pancakes cool completely before storing them.

Leftover pancakes will keep in an airtight container for up to 1 week in the refrigerator.

To freeze, wrap each individual pancake in foil and freeze for up to 6 months.

You can reheat the almond milk pancakes in a toaster oven until warm.

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If you make this easy Almond Milk Pancakes recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

stack of pancake in a plate, topped with maple syrup

Almond Milk Pancakes (Dairy-Free & Vegan)

DWELL by Michelle
This almond milk pancakes recipe makes extra fluffy pancakes that are dairy-free, egg-free, and vegan. It's the perfect recipe for delicious breakfast – or a snack!
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 3 servings
Calories 169 kcal

Ingredients
  

Instructions
 

  • In a large mixing bowl, add in the flour, sugar, baking powder, and salt. Whisk until well-combined.
  • Add the vanilla extract, almond milk, and coconut oil and whisk until well-combined and there are no clumps. Let it rest for 5-10 minutes.
  • Melt extra butter or oil on a large non-stick pan or griddle on medium heat. Once hot, pour 1/4-1/3 cup of batter and cook until bubbles appear (about 3 minutes). Flip, then cook for another 2-3 minutes.
  • Repeat with the remaining batter, then serve with your choice of toppings. ENJOY!
Keyword breakfast, breakfast recipes

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