Ingredients for Almond Milk Pancakes
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- Splenda Sugar Substitute
- ½ teaspoon salt
- Unsweetened Almond Milk
- Canola Oil
- 1 teaspoon vanilla extract
- 1 large egg
How to Make Almond Milk Pancakes
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ cup granulated sugar substitute (or to taste), and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup almond milk, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 1 large egg.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay!
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with sugar-free maple syrup and a pat of butter (optional).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
8g
Fat
7g
Carbs
13g
