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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Keyword: dairy free, dairy free pancakes, pancakes, strawberry pancakes
Servings: 4 people
Author: Lama
- 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
Toppings
- 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 1/2 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 1/2 cup of applesauce.
Calories: 191kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 391mg | Potassium: 107mg | Fiber: 1g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 14mg | Calcium: 235mg | Iron: 2mg