Come for the light, fluffy texture in these almond milk pancakes - stay for the rich almond butter drizzle! I've teamed up with @CaliforniaAlmonds to develop a series of recipes I'm excited to share with you throughout the next year! For our first recipe, almond milk adds a subtle nutty flavor that takes these pancakes to the next level. These soft-as-a-cloud #pancakes are the ultimate weekend breakfast in bed – and they just happen to be vegan and dairy-free! Watch us make them here.
I partnered with with the Almond Board of California to create this recipe. For more almond milk recipes, visit almonds.com.
- 2 cups all-purpose flour or gluten free flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3/ 4 cup maple syrup, divided
- 1/ 4 cup coconut oil, melted and cooled slightly, plus more for cooking
- 2 cups unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/ 2 cup almond butter
- Raspberries, for serving
- Toasted coconut flakes, for serving
In a large bowl, whisk the all purpose flour (or gluten free substitute), baking powder, and salt.
Add ½ cup maple syrup, melted coconut oil, and almond milk, and whisk until smooth.
Set the batter aside for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
Add vegetable oil or coconut oil for cooking. Add 2-tablespoon portions of the batter to the pan, cooking about 3 per batch. Cook on the first side until bubbles appear on the surface and the edges begin to look dry.
Flip and cook for another 2 to 3 minutes, then transfer to a warm oven or plate. Using a flat spatula, flip the pancakes and cook for 2 to 3 minutes more. Transfer to a plate or into a 200°F oven to keep warm. Repeat cooking the remaining batter, adding more oil to the pan as needed.
In a small bowl, whisk remaining ¼ cup maple syrup with almond butter and ½ cup warm water. Top pancakes with almond butter drizzle, raspberries, and toasted coconut.