Elevate your breakfast game with these exquisite almond milk pancakes, enhanced with a hint of almond extract for a deeper nutty flavor. Even if you don’t have almond extract on hand, a splash of vanilla can be a delightful substitute, ensuring a delicious result every time. Perfect for a leisurely morning or a special brunch, these pancakes are as nutritious as they are tasty.
Servings: 4
Ingredients:
- Almond milk: 1 cup (250 mL)
- All-purpose flour: 250 g (about 2 cups)
- Olive oil: 3 tablespoons (45 mL)
- Sugar: 3 tablespoons (45 g)
- Salt: a pinch (about 1/8 teaspoon)
- Large egg: 1
- Almond extract: 1 teaspoon (5 mL)
- Baking powder: 1 teaspoon (5 g)
Step-by-Step Cooking Instructions:
In a mixing bowl, combine the almond milk, almond extract, the egg, and olive oil. Whisk vigorously until the mixture becomes frothy.
In another bowl, mix the dry ingredients: flour, salt, sugar, and baking powder.
Gradually merge the wet ingredients with the dry ingredients, stirring until the batter is smooth and well-combined. Let the batter rest for 5 minutes to thicken slightly.
Heat a skillet over medium heat. Once hot, pour small ladles of batter onto the skillet.
Cook the pancakes for about 3-4 minutes on one side, until bubbles form on the surface, then flip and cook for an additional 2-3 minutes on the other side until golden brown.
Serve these fluffy delights as a dessert or snack, topped with honey, syrup, or jam and fresh berries for an extra special touch.
Enjoy this upgraded classic, where every bite brings a burst of nutty goodness, making your meal both satisfying and sophisticated.
