From the kitchen
Almond Milk Pancakes
Light and airy breakfast cakes with a subtle nutty undertone, thanks to almond milk's clean, faintly toasted flavor.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cups Unsweetened Almond Milk
- 1 large Egg
- 2 tbsp Melted Butter or Neutral Oil
- 1/2 tsp Vanilla Extract
Method
- Whisk the flour, sugar, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the almond milk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined — small lumps are fine.
- Heat a lightly greased griddle over medium heat and pour 1/4-cup portions of batter.
- Cook until bubbles form on the surface, 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden.
Kitchen note
These will brown more slowly and lighter than a dairy-milk pancake since almond milk carries almost no natural sugar — give the griddle a touch more time rather than turning up the heat, which just scorches the outside before the center sets.
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