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Vanilla Almond Milk Pancakes with Almond Butter Drizzle

Vanilla Almond Milk Pancakes
Prep time: , Cook time: , Total time:


Developed for California Almonds by Julie Resnick, the FeedFeed.



2 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

¾ cup maple syrup, divided

¼ cup coconut oil, melted and cooled slightly, plus more for cooking

2 cups unsweetened almond milk

2 tsp vanilla extract

½ cup almond butter

Raspberries, for serving

Toasted coconut flakes, for serving



In a large bowl, whisk the flour, baking powder, and salt.

Add the ½  cup maple syrup, melted coconut oil, and milk, and whisk until smooth.

Set the batter aside while you heat a pan. Set the batter aside for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.

Fry the pancakes for 2 to 3 minutes per side, 3 pancakes at a time. Add 1 teaspoon vegetable or coconut oil to the pan and swirl the pan to coat the bottom. Add 2-tablespoon portions of the batter to the pan, cooking about 3 per batch. Cook on the first side until bubbles appear on the surface and the edges begin to look dry.

Flip and cook for another 2 to 3 minutes, then transfer to a warm oven or plate. Using a flat spatula, flip the pancakes and cook for 2 to 3 minutes more. Transfer to a plate or into a 200°F oven to keep warm. Repeat cooking the remaining batter, adding more oil to the pan as needed.

In a small bowl, whisk remaining ¼ cup maple syrup with almond butter and ½ cup warm water. Top pancakes with almond butter drizzle, raspberries, and toasted coconut.


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