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.
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.Substitutions:
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.