Finally, another breakfast recipe! These dairy-free almond milk pancakes are a great breakfast for the whole family. They’re quick, easy, and only use 4 ingredients! Pancakes are a great weekend breakfast, and you can top them with whatever you like, too.
This lactose-free almond milk pancake recipe is actually the final request out of the 3 winners for the recipe request competition that ended a month ago! It’s taken a while to post it for several reasons:
- I don’t have many good breakfast recipe ideas – it’s difficult!
- The first recipe I tried, a veggie fritter recipe, was an epic failure – pan-frying and baking them didn’t work and they were far too difficult, so that idea had to be scrapped
- I was working on the other two recipes, one of which was the tomato risotto with chargrilled veggies that I posted last week, and the other one went out privately by email as my photos didn’t turn out too well
If you’d like to be first to find out next time I run a similar competition, subscribe to my email list! I promise, no spam, and you’ll be the first to know about any competitions and new recipes!
So, on to the pancakes! I’d never used almond milk before this, so I wasn’t sure how they’d turn out. Luckily, I was pleasantly surprised. While unsweetened almond milk can be a little plain, so long as you add a little vanilla extract to the batter it’s delicious! Of course, if you aren’t lactose-intolerant then you can use regular cow’s milk. But, since the brief was for a lactose-free breakfast recipe, I decided to use almond milk.
I believe that you could also use coconut or oat milk instead of almond milk. However, you may not need the vanilla with the coconut milk as I found it had plenty of flavour. However, I can’t guarantee success here; not all milks are even! Plain, unsweetened almond milk made the lactose-free pancakes rather bland, though. That means that you really do need the vanilla extract here!
British vs American Pancakes
As some of you may know, pancakes here in the UK are very different to American-style pancakes. American pancakes are thicker and more cake-like, while British pancakes are similar to crepes. These almond milk pancakes are British-style. Sorry, Americans! They’re still delicious though, so I’d recommend giving them a go if you’ve never had our-style pancakes before!
The cooking process is quite different: while American pancakes need to stay as a thicker circle in the middle of the pan, these pancakes cover the whole base of the pan in a thin layer. It’s important that they are thin, or they won’t cook properly. However, this means that when it’s time to flip your pancakes they often tear!
This isn’t a disaster though. You can fix it by just adding a tiny bit more batter to cover the crack and cooking your pancake until this batter is also cooked. This helps to hold the pancake together. Or, you can just eat your pancake with a hole in the middle – it’ll still taste great!
Now, if you are lactose-intolerant, then this does limit your toppings. Sadly, no nutella for you! I’m assuming that there are probably versions of nutella that are lactose-free though. This also cuts out things like chocolate syrup, whipped cream or even some caramel sauces!
However, you do still have options:
- lemon juice and granulated sugar – a classic, simple topping that pretty much everyone likes
- golden or maple syrup – sticky and sweet!
- peanut butter and sliced banana
- strawberry sauce – make it from scratch using a recipe like this one
The possibilities for pancake toppings are endless really. I do have to confess something though: I photographed them with banana and chocolate syrup, somehow forgetting that of course something with chocolate in isn’t lactose-free!
4-Ingredient Lactose-Free Almond Milk Pancakes
- 100 grams plain flour sifted
- 2 large eggs
- 300 ml almond milk unsweetened
- 1 tsp vanilla extract
- 4 tbsp vegetable oil or sunflower oil
- Add flour to a bowl and make a well in the middle.
- Crack the eggs into the well, whisking and gradually pulling in the flour from the outside. Gradually add the milk and vanilla, whisking until all of it has been added and there are no lumps.
- Put a non-stick pan over medium-high heat with 1 tbsp oil. Once very hot, add 1 ladle-full of batter and tilt the pan to spread the mix evenly around the bottom of the pan.
- Gently shake the pan to ensure that it doesn’t stick while cooking. When you can slide a spatula underneath, flip it. Keep gently shaking the pan.
- Once cooked through and lightly golden on both sides, transfer to a plate and serve. You may need to flip it several times. Repeat until all the batter is used.
- The milk: you can use regular cow’s milk instead of almond milk, but omit the vanilla. In theory, you can use other lactose-free milks such as coconut and oat milk, but I have not tested this.
- If it tears: add a little more batter to cover the crack and continue cooking.
- Type of pan: always use a non-stick pan. A relatively large one is best.
- Toppings: see post for lactose-free topping ideas.
If you’re looking for more breakfast or brunch recipes, try my mini quiche lorraines! They’re super easy and delicious for any time of day! They aren’t lactose-free though, unlike my smoked sausage & bacon breakfast potatoes, which really are a quick and easy one-pan treat!
Post linked to #CookBlogShare Week 13