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a stack of three whole wheat almond pancakes on a white plate. A quarter of the pancake stack is cut out to revel the fluffy inside.

Fluffy Whole Wheat and Almond Pancakes - Dairy Free

Karolina Longoria
Craving fluffy, wholesome pancakes without the dairy? Look no further! These easy dairy-free pancakes are packed with protein-rich almonds and use a clever buttermilk substitute for perfect texture. Whip up a batch in no time and enjoy a satisfying, fiber rich breakfast!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Equipment

  • 1 Mixing bowls (large and small)
  • 1 whisk
  • 1 spatula
  • 1 Griddle or pan
  • 1 Measuring cups and spoons

Ingredients
  

Vegan Buttermilk

  • 2 cups almond milk
  • 2 tablespoons apple cider vinegar

Pancakes

  • 2 cups whole wheat flour
  • ¼ cup coconut sugar
  • ½ teaspoon cinnamon
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ¼ cup slivered chopped, or sliced almonds
  • vegan buttermilk
  • 6 tablespoons avocado oil or melted coconut oil cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract

Instructions
 

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.

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.

Mix Wet Ingredients:

  • In a separate bowl, whisk together the vegan buttermilk, oil, eggs, vanilla extract, and almond extract until well combined.

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 overmix! Let the batter rest for at least 5 minutes while your pan heats up.

Cook the Pancakes:

  • Preheat a griddle or pan over medium 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.

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.

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, maple syrup, or vegan whipped cream.
Keyword breakfast, whole wheat flour
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