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Almond milk pancakes
Four pancakes stack on pink plate, with scattered blueberries and syrup.
Almond milk is so versatile. I use it in my smoothies, baking (it's just scrumptious in banana muffins). I even add it to the goo ol' Macaroni Cheese! Almond milk also works beautifully in pancakes. So give these a whirl this weekend!

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Brunch, Snack
Servings 2 people


  • 1 cup unsweetened almond milk
  • 1 egg
  • 1 cup flour
  • 1 tsp lemon zest
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 banana
  • 1 cup blueberries
  • Maple syrup and extra berries to serve


  • Combine almond milk, egg, flour, lemon zest, baking soda and baking powder in a bowl.
  • Heat non-stick pan to medium heat and spray with cooking oil.
  • Using a ladle, spoon mixture into the pan.
  • Cut up the banana and add together with the blueberries and cover with additional batter.
  • When bubbles appear on the surface of the pancake, flip with a spatula and cook on alternate side.
  • Drizzle with maple syrup and extra berries.