3tablespoonsbutter(or vegetable oil, for vegan/dairy free)
In a mixing bowl, mix together the dry ingredients (flour, baking powder, and sugar).
Next, add in the wet ingredients (almond milk, egg, butter and vanilla).
Using a whisk, lightly mix the batter blending the ingredients. Do not overmix. Lumps are good!
Use an additional tablespoon of oil or butter, and melt in a non-stick pan or skillet over medium heat. If you find your pancakes are browning too much, turn to medium-low heat.
Using the 1/4 measuring cup, scoop out a serving of batter on the oil (or melted butter) covered pan.
When bubbles start to form on top of the pancake, flip.
Cook this side of the pancake for about 1-2 minutes, or until the color of the underside of the pancake reaches a golden brown.
Top your almond milk pancakes with your favorite pancake toppings, serve and enjoy!
Making Pancakes in Advance – You can actually make the pancake batter in advance. Simply mix as instructed and refrigerate in an air-tight, covered container for up to 2 days, until ready to cook.
Freezing Pancakes – Love having pancakes on hand? You can make a large batch (simply double or triple the recipe using the quick-calculation buttons in the recipe card below to figure measurements for you) and once cooked and cooled, store the pancakes in the freezer until ready to reheat and serve!
To save even more time in the future, whip up extra dry ingredients to create your own pancake mix and store it in a sealable container or bag. Then, just add the wet ingredients when it comes time to make! Pro Tip: Print off the recipe card below and tape it to the plastic container for easy reference!