Almond Milk Pancakes

These are not vegan. They are just non-dairy. I had some lemon curd and wanted to make pancakes but I had no milk, no evaporated milk and no pancake mix. What I had was an egg and almond milk.
The texture was good. The nice part was that I normally make the pancakes and then put them in the oven on 200º F until all of the pancakes are done. Every time I opened the oven, I smelled a subtle hint of almond like almond extract. The taste does not come out but the smell was nice.


Ingredients:

• 1 1/2 c. all purpose flour
• 1 T. sugar
• 1 T. baking powder
• 1/2 tsp. salt
• 1 1/4 c. almond milk*
• 3 T. canola oil
• 1 egg
• 1 tsp. vanilla extract

Directions:

1. Mix the dry ingredients in a large bowl.
2. Add the liquid ingredients and whisk. Check the consistency of the batter and add a little more almond milk if necessary. Let the batter sit a little while you set up the griddle or pan.
3. Heat pan or griddle to medium heat (350º) and coat pan with butter or spray. 
4. When you put batter on the griddle, don't flip until the bubbles form.

*I might have thinned the batter out with a little more almond milk just because I had the lemon curd rather than the maple syrup so it would have been nice if I made the batter thinner and made the edges a little crispy. Next time.

If you want vegan pancakes, our go to vegan pancakes are here.