For those of you who were wondering…WHAT DO I MAKE WITH ALMOND MILK? Here is an idea: my Sugar-free Almond Milk Pancakes (woohoooooo!).
These are possibly the easiest pancake recipe ever (insert raise-the-roof hand emoji)!
Haha reason why I say that, is because we all need an easy pancake recipe that we can commit to memory. When you can just laze out of bed, whip them up, and impress the heck out of whoever has the pleasure of being your house guest. You look like a BOSS!
Of course, after my Almond Milk post last week quite a few people were like “COOOOL!!!….But what do I do with this?”
So, I got cracking on creating an easy pancake recipe to enjoy on the weekends 😊 To be honest, I didn’t know how easy it was until I had to make the recipe a second time – completely from memory. Psychologically, I just separate the wet and dry ingredients in my mind, and then combine them. Each has only 4 ingredients:
DRY: Flour, baking powder, xylitol, salt
WET: Almond milk, egg, oil, vanilla essence
And then – for this particular recipe, I added chocolate chips (sugar-free) and banana. Pretty much because it’s winter here, but if it was summer, I would LOVE blueberries and lemon zest YUMMMM!
THIS RECIPE IS SUGAR-FREE
Yes it is! I know I used chocolate chips, but they are indeed sugar-free – have a look at Dischem. If you struggle to find chocolate chips, try sugar-free chocolate and just chop it up. Alternatively, you could buy chocolate with a very high cocoa content (think Lindt 80% and up).
USE GOOD QUALITY FLOUR
I use stone-ground flour for this recipe. I haven’t tried using gluten-free flours for this one, but EXPERIMENT guys! Pancakes are so forgiving, it will most likely work. Whatever your preference – go for it! A while ago, I even made a pancake recipe with oats and banana (flour and sugar-free). Check it out here.
But without further ado – watch my Sugar-Free Almond Milk Pancake Recipe in this video:
PRINTABLE Sugar-Free Almond Flour Pancake Recipe
- Serves: 11
- Serving size: 1 pancake
- Calories: 86
- Fat: 3.8g
- Carbohydrates: 10.6g
- Sugar: 1.5g
- Sodium: 80.1mg
- Fiber: 0.7g
- Protein: 1.9g
- Cholesterol: 19mg
- 1 cup stone-ground flour
- 2 tsp baking powder
- 1 tbsp xylitol
- pinch of salt
- 1 almond milk
- 1 egg
- 2 tbsp oil
- ½ tsp vanilla
- 2 tbsp chocolate chips (only a few added to each pancake)
- Combine all the dry ingredients.
- Mix all the wet ingredients in a separate bowl (until egg is mixed in).
- Then add the wet ingredients to the dry ingredients.
- Mix until JUST combined.
- Do not over mix! - A few lumps are fine.
- Heat a non-stick pan to low/medium heat.
- Ladle some of the batter onto the pan.
- Sprinkle a few chocolate chips on top.
- Wait for bubbles to form before flipping onto the other side.
- Cook the other side for 2-3 minutes.
- DONE! Repeat with the rest of the batter.
I served my pancakes with double cream plain yogurt and a drizzle of local honey from Hermanuspietersfontein.