Almond milk pancakes offer the same delicious taste as traditional pancakes. Crafted without dairy, our gluten-free flour and vanilla almond milk blend creates a delightful flavor, resulting in pancakes that are both light and fluffy. Prepare the dry mix in advance, and when ready to cook, just add the wet ingredients for a quick and easy breakfast.
Revitalize your breakfast routine with these dairy-free pancakes. Ready in under 15 minutes, utilizing pantry essentials, and consistently approved by kids, this pancake recipe has you covered! An irresistible breakfast option for any day of the week.
Almond milk pancakes are just one of the many gluten-free recipes we are determined to create. As our family navigates a gluten-free lifestyle, we hope to help others going through the same thing.
Whether we are whipping up a batch of these dairy-free pancakes or Gluten Free Pumpkin Pancakes, our family sticks with the traditional way of serving pancakes – drizzled with syrup and butter. However, we do share more creative ways to serve pancakes below. Check these out to add the ingredients to your shopping list!
If your family enjoys creative and tasty breakfast recipes, you’ll want to check out our Gluten Free Breakfast Sandwich, Gluten-Free Apple Cider Donuts, Gluten Free Zucchini Bread Recipe, and Gluten-Free Pumpkin Muffins!
Table of Contents
Ingredients
- 1 cup gluten-free flour tested with Cup 4 Cup
- 1/4 cup almond flour ✅
- 2 tablespoons sugar
- 1 teaspoon baking powder ✅
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda ✅
- 1 1/2 cups vanilla almond milk ✅
- 1 large egg
- 2 tablespoons vegetable oil
If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten. Some are marked due to the possibility of cross-contamination.
How To Make Almond Milk Pancakes
Preheat the griddle to 350°F or a stovetop pan over medium heat.
Blend the dry ingredients
Blend together the flour, almond flour, sugar, baking powder, baking soda, and salt
Add the wet ingredients
Add the almond milk, egg, and vegetable oil. Stir until just combined.
Cook the pancakes
Use a 1/4 cup measuring cup to portion the pancake batter and pour it onto the griddle. Cook the pancakes for 3-4 minutes per side.
The edges don’t start to cook through as a regular pancake does. It will start to bubble. Flip when there are small bubbles throughout the pancake.
Recipe Notes
- Serve with maple syrup and dairy-free butter, drizzle with nut butter and sliced bananas, spread with Nutella and strawberry slices, sprinkle with cinnamon or topped with a fruit topping.
- Feel free to mix in dairy-free chocolate chips, blueberries, sprinkles, coconut flakes, lemon or orange zest or grated apples when the wet ingredients are added to the mixing bowl.
- Store in the fridge in an air-tight container or Ziploc bag for up to 5 days. Reheat by microwaving in increments when desired.
- Freeze pancakes for up to 3 months by storing in a Ziploc bag or freezer-safe container. For step-by-step directions, check out our How to Freeze Pancakes guide.
Frequently Asked Questions
Serve with maple syrup and dairy-free butter, drizzle with nut butter and sliced bananas, spread with Nutella and strawberry slices, sprinkle with cinnamon, or topped with a fruit topping.
Freeze pancakes for up to 3 months by storing them in a Ziploc bag or freezer-safe container. For step-by-step directions, check out our How to Freeze Pancakes guide.
Store in the fridge in an air-tight container or Ziploc bag for up to 5 days. Reheat by microwaving in increments when desired.
Absolutely! Feel free to mix in dairy-free chocolate chips, blueberries, sprinkles, coconut flakes, lemon or orange zest, or grated apples when the wet ingredients are added to the mixing bowl.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- When measuring flour, spoon the flour into the measuring cup instead of scooping the cup into the flour. This will help you measure more accurately.
- Mix together the dry ingredients then store at room temperature in an airtight container. Now, you have a homemade gluten-free pancake mix right at home!
- Pancakes are ready to flip when you start to see small bubbles in the center of the pancakes (the addition of the baking powder to the mix is what forms these bubbles).
More Gluten-Free Breakfast Ideas
- Campfire Breakfast Foil Packets
- Homemade Protein Bars
- Homemade Gluten-Free Granola Bar
- Nut-Free Granola Recipe
- Gluten Free Cinnamon Roll Recipe
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Almond Milk Pancakes
Equipment
- griddle
- 2 medium sized mixing bowls
Ingredients
- 1 cup gluten-free flour tested with Cup 4 Cup
- 1/4 cup almond flour ✅
- 2 tablespoons sugar
- 1 teaspoon baking powder ✅
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda ✅
- 1 1/2 cups vanilla almond milk ✅
- 1 large egg
- 2 tablespoons vegetable oil
Instructions
- ⭐️ Preheat the griddle. Preheat the griddle to 350°F.
- Blend the dry ingredients. Blend together the flour, almond flour, sugar, baking powder, baking soda, and salt. Place into a ziplock bag if making later.1 cup gluten-free flour, 1/4 cup almond flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda
- Add the wet ingredients. Add the almond milk, egg, and vegetable oil. Stir until just combined.1 1/2 cups vanilla almond milk, 1 large egg, 2 tablespoons vegetable oil
- ⭐️ Cook the pancakes. Us a 1/4 cup measuring cup to portion the pancake batter and pour onto the griddle. Cook the pancakes for 3-4 minutes per side. The edges don't start to cook through like a regular pancake does. It will start to bubble. Flip when there are small bubbles throughout the pancake.
- Serve. Serve with maple syrup and dairy free butter.
Notes
- Serve with maple syrup and dairy free butter, drizzle with nut butter and sliced bananas, spread with Nutella and strawberry slices, sprinkle with cinnamon or topped with a fruit topping.
- Feel free to mix in dairy free chocolate chips, blueberries, sprinkles, coconut flakes, lemon or orange zest or grated apples when the wet ingredients are added to the mixing bowl.
- Store in the fridge in an air-tight container or Ziploc bag for up to 5 days. Reheat by microwaving in increments when desired.
- Freeze pancakes for up to 3 months by storing in a Ziploc bag or freezer safe container. For step-by-step directions, check out our How to Freeze Pancakes guide.
Angelina says
Can you clarify if one 1/4 cup-sized pancake is the serving size in the nutrition facts?
Jodi Danen, RDN says
Hi Angelina! Yes, the nutrition facts serving size reflects the 1/4th cup of pancake batter. Hope you enjoy them!