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almond flour dairy free pancakes

Almond Milk Strawberry Pancakes

These Almond Milk Strawberry Pancakes are the perfect dairy-free breakfast treat. They are flavorful and fluffy, with bites of juicy strawberries throughout. The strawberry topping adds the right amount of sweetness to make these pancakes completely indulgent.
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 4 people
Calories 191 kcal


  • 1 cup all purpose flour
  • 2 eggs
  • ½ cups almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon baking powder
  • pinch of salt
  • 4 strawberries chopped


  • 4 strawberries chopped
  • strawberry jam optional


  • To a blender add everything but the chopped strawberries, and blend for about 2 minutes.
  • Once blended add the chopped strawberries
  • Scoop out ½ cup of batter at a time onto a heated pan then lowered to medium low heat. 
  • Once you see bubbles form, flip the pancake for another 1-2 minutes.
  • Top the pancakes with strawberry jam and more chopped strawberries. Drizzle with honey or maple syrup.



Storage: Store any leftovers in the refrigerator, in an airtight container, for up to 1 week.
Reheating: Heat your pancakes in a toaster oven or on a nonstick skillet. Avoid microwaving them if possible so they don't become soggy.
  • You can substitute any other plant-based milk or regular milk for almond milk.
  • If you want to make these pancakes vegan, substitute the eggs for ½ cup of applesauce.


Calories: 191kcalCarbohydrates: 35gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 82mgSodium: 391mgPotassium: 107mgFiber: 1gSugar: 10gVitamin A: 122IUVitamin C: 14mgCalcium: 235mgIron: 2mg
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