Get ready to elevate your breakfast game with these irresistibly light and fluffy Vanilla Almond Milk Pancakes! Perfectly golden and bursting with flavor, these pancakes are not just a treat for your taste buds but also a healthier alternative to traditional recipes. With just a few simple ingredients, you can whip up a batch in no time, making them ideal for busy mornings or leisurely weekend brunches. Want to impress your family or guests? These pancakes are sure to steal the show! Read on to discover how to create this deliciously simple recipe that will have everyone coming back for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup vanilla almond milk
- 1 large egg
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, combine the vanilla almond milk, egg, melted coconut oil, and vanilla extract. Whisk thoroughly until the wet ingredients are fully integrated and slightly frothy.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. Some small lumps are okay; overmixing can result in tough pancakes.
- Let the batter rest for 3-5 minutes to allow the flour to hydrate and the baking powder to activate, which will help create lighter, fluffier pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of coconut oil or butter.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning. Keep cooked pancakes warm on a plate tented with foil.
- Serve immediately with your favorite toppings such as maple syrup, fresh berries, whipped cream, or a sprinkle of powdered sugar.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, be gentle! Overmixing can lead to tough pancakes. It’s perfectly fine to leave some small lumps in the batter.
- Rest the Batter: Allowing the batter to rest for 3-5 minutes is key to achieving those fluffy pancakes. This gives the flour time to hydrate and the baking powder to activate.
- Perfect Temperature: Make sure your skillet or griddle is at medium heat. If it’s too hot, the pancakes will burn on the outside while remaining raw on the inside. A drop of water should sizzle and evaporate quickly when the surface is ready.
- Grease Sparingly: Use just a small amount of coconut oil or butter to grease the pan. Too much fat can cause the pancakes to fry rather than cook evenly.
- Keep Warm: If you’re making a large batch, keep the cooked pancakes warm by tenting them with foil on a plate. This will prevent them from getting cold while you finish cooking the rest.
- Topping Choices: Get creative with your toppings! Fresh berries, a drizzle of maple syrup, or a dollop of whipped cream can take your pancakes to the next level.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 5g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 35mg
