Fluffy Whole Wheat & Almond Pancakes (Dairy-Free!)

Start your day off right with these incredibly fluffy Whole Wheat Pancakes with Almonds!  Made with wholesome whole wheat flour (bonus points for fiber!), these dairy-free pancakes are bursting with almond flavor thanks to the clever use of sliced almonds in the batter (adds a delightful crunch too!).  They're perfect for a quick and satisfying breakfast that won't leave you feeling weighed down.

The secret to their fluffy texture? Vegan buttermilk made with almond milk and apple cider vinegar!   Plus, you can easily whip up a big batch and freeze them for those mornings when you need a nutrient-packed bite on the go.  Who needs boring oatmeal when you have these delicious pancakes?

These fluffy pancakes are packed with whole wheat goodness and bursting with almond flavor, all without any dairy! Perfect for a satisfying and fiber rich breakfast, these pancakes are sure to become a new favorite.

Why You'll Love This Recipe:

• Wholesome & Nutritious: Made with whole wheat flour and plenty of protein-rich almonds, these pancakes are a delicious way to start your day.
• Easy & Quick: Whip up this recipe in no time with simple ingredients and straightforward instructions.
• Perfectly Dairy-Free: Enjoy delicious pancakes without compromising dietary needs. This recipe uses a clever vegan buttermilk substitute for a fluffy and satisfying texture.
• Make Ahead: These pancakes can be made and frozen, to keep you nourished with an easy breakfast or breakfast for dinner.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• Fluffy Whole Wheat and Almond Pancakes - Dairy Free
• Other Good Stuff
• Food safety

Ingredients

• For the Vegan Buttermilk:
• Unsweetened almond milk
• Apple cider vinegar

• For the Pancakes:
• Whole wheat flour (see Q&A for all-purpose flour substitution)
• Coconut sugar (or brown sugar)
• Ground cinnamon
• Baking powder
• Baking soda
• Fine sea salt
• Slivered, chopped, or sliced almonds
• Vegan buttermilk (from above)
• Avocado oil, or melted coconut oil (cooled)
• Large eggs (flaxseed meal substitute for vegan option - see Q&A)
• Pure vanilla extract
• Almond extract

See recipe card for quantities.

Instructions

1. Make the Vegan Buttermilk: In a small bowl, whisk together the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
2. Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, coconut sugar, cinnamon, baking powder, baking soda, and salt. Add the chopped almonds and stir to combine.
3. Mix Wet Ingredients: In a separate bowl, whisk together the vegan buttermilk, oil, eggs, vanilla extract, and almond extract until well combined.
4. Combine Wet & Dry Ingredients: Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold them in with a spatula until just combined. Be careful not to over-mix! Let the batter rest for at least 5 minutes while your pan heats up.
5. Cook the Pancakes: Preheat a griddle or pan over medium heat or medium-low heat. Lightly grease the pan with cooking spray or oil. Scoop about ¼ cup of batter per pancake onto the hot griddle. Cook for 3 minutes, or until bubbles appear on the surface of the pancakes.
6. Flip & Finish Cooking: Flip the pancakes carefully using a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.
7. Serve & Enjoy! Keep cooked pancakes warm in a preheated oven (170°F) while you cook the remaining batter. Serve with your favorite toppings like fresh fruit, pure maple syrup, peanut butter, almond butter, or vegan whipped cream.

Substitutions

• Vegan Option: Substitute flaxseed meal for the eggs. Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to thicken before adding it to the wet ingredients.
• Sweetener: Swap the coconut sugar for brown sugar or another granulated sweetener of your choice.
• Milk: For a different dairy-free milk option, try using oat milk or soy milk.
• Flour: Substitute the whole wheat flour with all-purpose flour. You may need to adjust the amount of liquid slightly, depending on the specific flour you use. Start with 1 ¾ cups of all-purpose flour and add more by tablespoons if the batter seems too dry.
• Oil: Replace the avocado oil with melted coconut oil or another high-heat cooking oil.  Extra virgin olive oil also works but note that it will add additional flavor to the pancakes and be aware of oil smoking point.  You can also replace the oil with melted butter for a richer taste.

Variations

• Spices: Add a pinch of nutmeg or cardamom to the batter for a warm twist.
• Mix-Ins: Fold in chopped fresh fruit like blueberries or raspberries for a delicious twist. You can also add chocolate chips or chopped nuts.
• Flavor Extracts: Substitute the almond extract with another extract like rum, maple, or coconut for a different flavor profile.

Equipment

• Mixing bowls (large and small)
• Whisk
• Spatula
• Griddle or pan
• Measuring cups and spoons

Storage

• Refrigerator: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.  Leftover pancake batter can be stored in an airtight container and used for two additional days.
• Freezing: Pancakes can be frozen for up to 2 months. Let them cool completely, then place them in a single layer on a baking sheet and freeze

FAQ

Other Good Stuff

Looking for other recipes like this? Try these:

Food safety

Before You Begin:

• Wash your hands thoroughly with warm water and soap for at least 20 seconds before handling any ingredients or equipment.
• Clean and sanitize your work surface and cutting board with a disinfectant wipe or hot soapy water.
• Ensure all utensils (bowls, spoons, spatulas) are clean before using them.

Ingredients:

• Eggs: If you're using eggs, make sure they are fresh and properly stored in the refrigerator (below 40°F).
• Milk: Use fresh, unopened almond milk and store any leftovers according to the package instructions.
• Dry Ingredients: While dry ingredients like flour are less prone to spoilage, ensure they are not past their expiration date and store them in airtight containers in a cool, dry place.

Cooking:

• Cooking Temperature: Preheat your griddle or pan to medium heat (around 350°F) to ensure the pancakes cook through properly.
• Internal Temperature: The pancakes are done when they are golden brown and cooked through. You can check by inserting a toothpick into the center - it should come out clean.

• Avoid cross-contamination: Don't let raw eggs or batter come into contact with cooked food or surfaces. Use separate utensils for raw and cooked ingredients.
• Thaw frozen pancakes safely: Thaw frozen pancakes in the refrigerator overnight before reheating.
• Maintain proper hygiene: Keep your kitchen clean throughout the cooking process and wash your hands again after handling raw ingredients or touching your face.