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Can You Use Almond Milk For Pancakes

Can You Use Almond Milk For Pancakes?

You can definitely use almond milk for pancakes. It is the best alternative to use in pancakes because of its mild flavor and creamy texture and hence, the pancakes turn out deliciously fluffy with no almond flavor. Pancakes that use almond milk instead of whole milk are prepared a bit faster comparatively.

These Almond Milk Pancakes are pretty much like my dairy-free pancakes, except that these Almond Milk Pancakes call for almond milk, not carbonated water. Almond and coconut milk are the only dairy alternatives that I have tried, but I am assuming just about any dairy free milk would work for these fluffy Almond milk pancakes. These dairy-free pancakes are a lot fluffier than the ones made with regular milk, but regardless of which milk we used, they were still super fluffy and delicious. I know that these pancakes can easily be made vegan, but eggs really work wonders with these pancakes consistency.

I know that seems an overkill in the recipe, but if you want your dairy-free pancakes to have that fluff, particularly with no added milk, then the powder is essential. You probably already guessed the answer, as bake soda is used to make baking powder, and you want more baking powder per one cup of flour. Why Some Recipes Call For Both Some recipes call for both baking powder and baking soda, when the carbon dioxide created by acid and baking soda is not sufficient to leaven the amount of batter in a recipe. Using baking soda in place of baking powder gives your recipes an awful, metallic flavor, and using baking powder in place of baking soda makes your baked goods seem flat.

Since baking powder already contains an acid, it is more commonly used when the recipe does not call for an extra acidic ingredient, or it calls for too few. You can substitute this with coconut oil (which gives it a slight coconutty taste), almond oil, olive oil, or melted vegan butter.

Learn to make almond milk pancakes

I would NOT recommend replacing this with almond flour, because that would drastically change how much of it you need to add to your mixture. If using all-grain flour, you may have to add an additional 2 or 3 tablespoons of almond milk, since all-grain flour absorbs more liquid. My takeaway is that almond milk does not have as much acidity as buttermilk, so you do not need any additional baking soda (in addition to two teaspoons of baking powder).

This simple pancake recipe does indeed call for eggs, but a substitute flaxseed egg replacer may be used instead for vegans or for anyone who cannot eat eggs. Vegans: Instead of eggs, you can use flax eggs, apple sauce, chia seeds eggs, or one ripe, crushed banana in these fluff-friendly ones. You can make this yummy, fluff-like recipe for pancakes with almond milk using a boxed pancake mix, or making them yourself from scratch. This simple pancake recipe helps you create a yummy, fluffy, perfect for kids pancakes using the pantry kitchen staples.

I have also added a little bit of my homemade maple cranberry granola, which is delicious on pancakes as well as with the pancakes. I used to have a run where every morning was something different, but lately, I have been making a variety of different kinds of pancakes. I got the idea for these almond flour pancakes this past spring, while Jake and I were saving up our limited regular flour stash for baking projects such as pitas, bagels, and no-knead bread.

The almond flour and eggs made these almond flour pancakes extra rich, and thus, delicious as a breakfast in itself. I like pairing them with something savory, such as sunny-side-up eggs, my Healthy Breakfast Crust, or a vegetable frittata. Serve these almond flour pancakes plain, with a sprinkle of maple syrup, or dress them up a bit with Greek yogurt or coconut cream, and some of your favorite fresh fruit.

For best results, use blanched almond flour, or home-made almond flour made with blanched almonds that have been chopped into small pieces, for this almond flour pancake recipe. This almond flour pancake recipe is completely grain-free and gluten-free, yet it is as good as any traditional pancake recipe I have tried. I have found almond milk to be the best dairy-free replacement for pancakes and waffles, and always use it in my breakfast recipes when making dairy-free weeks. This plant-based milk is cholesterol-free, saturated fat-free, and lactose-free, making it an ideal substitute to be consumed by those who wish to avoid dairy products.

In theory, other milks that are lactose-free, like coconut milk and oat milk, could also be used, but I have not tested that. Other alternate milks that will work fine for this recipe are soy milk, coconut milk, pea milk, or oat milk. We have used all kinds of milks in this recipe — coconut milk (from the refrigerated part, not from the canned stuff), almond milk, lactose-free milk, and plain milk — and they all turned out perfectly each time. I slightly modified the recipe – using butter instead because I did not like melting butter, and finally switching to dairy-free milk – and we have not looked back.

I am using the leftoverunsweetened almond milk right now, making pancakes using the Fanny Farmer recipe that has been in our family for years. Our version uses gluten-free flour and vanilla almond milk, which results in delicious flavors in a light, flaky pancake. You can also switch up the flavor of dairy-free pancakes with a variation of vanilla almond milk or another version of sweetened almond milk available in local stores.

In some countries, such as Italy, you may even be able to find vanilla powdered sugar, which is used in pastries. In my recipes, you can use any kind of brown sugar that you have on hand, be it dark brown sugar, light brown sugar, or demerara sugar — very common in Israel. Brown sugar is often used in recipes involving chocolate chip cookies, and it is very rare that a recipe calling for brown sugar does not also call for white sugar. Just make sure that you are still buying unsweetened, though, or you might have to reduce the amount of sugar in your recipe (or eliminate it altogether, depending on how fluffy you like those).

You can use those same fixes in your batter, adding some extra liquid or some extra flour, should it happen with any pancake mix, even store-bought mixes. You can solve this problem simply by adding just a little extra batter to coat the cracks, and baking the pancakes until that batter is also cooked through. When the 1/4 cup of batter is rested, the ingredients meld together very nicely, and also helps ensure that it is puffy while cooking.

Can almond milk substitute for milk in pancakes?

Dairy-free substitute for almond milk are soy, almond, oat, or cashew milk, these are flavorful alternatives. For optimum results, choose unsweetened kinds; otherwise, you might need to lower the amount of sugar in the recipe.

Can you use almond milk to replace regular milk in baking?

Almond milk may be used as a cup-for-cup replacement in baking recipes, although the texture will be different. Since almond milk is a low-fat milk substitute, it has a reduced fat level, making it significantly less rich. At the same time, the taste might somewhat modify the flavor of the item you’re preparing.

Is almond milk healthier than regular milk?

Because studies have established a correlation between saturated fat intake and cardiovascular disease, one advantage of almond milk is that you’re obtaining your fats from a healthy source. It also offers a better balanced nutritional profile, with more potassium (K), vitamin A, D, E, magnesium (Mg), and calcium (Ca).