FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
pancake recipe with almond milk
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These almond milk pancakes are light and fluffy, featuring a caramelized banana swirl for an indulgent, memorable breakfast. The recipe offers a healthier, dairy-free take on a classic weekend favorite.
Ingredients
- 2 cups all-purpose flour (250 g)
- 2 tablespoons granulated sugar (30 g)
- 1 tablespoon baking powder (12 g)
- 0.5 teaspoon fine sea salt (3 g)
- 1.5 cups unsweetened almond milk (360 ml)
- 2 tablespoons vegetable oil (30 ml)
- 1 teaspoon vanilla extract (5 ml)
- 2 large ripe bananas (250 g), sliced
- 0.25 cup light brown sugar (50 g)
- 1 tablespoon vegetable shortening (15 ml)
- 0.25 cup pecans (30 g), toasted and chopped
- Extra vegetable oil or shortening for cooking
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Caramelized Banana Swirl: Slice bananas into 0.25-inch rounds. In a small saucepan over medium heat, melt the shortening. Add banana slices and brown sugar. Cook for 5-7 minutes, stirring gently, until bananas soften and sugar forms a thick syrup. Remove from heat and mash half the bananas. Set aside to cool.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until thoroughly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the almond milk, 2 tablespoons vegetable oil, and vanilla extract.
- Mix Pancake Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are acceptable.
- Cook Pancakes: Heat a non-stick griddle or frying pan over medium-low heat and grease lightly. Pour about 0.25 cup of batter for each pancake.
- Add Swirl Filling: Immediately spoon 1-2 teaspoons of the cooled banana swirl onto the center of each batter circle. Pour another tablespoon or two of plain batter over the swirl to partially cover it.
- Flip and Finish Cooking: Cook for 3-4 minutes, or until bubbles form on the surface and the edges set. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through. Keep warm while cooking remaining pancakes.
- Garnish and Serve: Arrange pancakes on a plate. Drizzle with any remaining caramelized banana swirl and sprinkle with chopped toasted pecans.
Notes
To achieve fluffy pancakes, do not overmix the batter. Cook on medium-low heat for even cooking and to prevent burning the outside before the inside cooks. For best results, let the batter rest for 5-10 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 460 calories
- Sugar: 27 g
- Sodium: 300 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg