Recipe Intro From feedfeed
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.
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Prep time 10 minutes
Cook time 15 minutes
Yield: Serves or Makes 8-12 pancakes
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.