Almond Milk Pancakes
A fluffy and delicious pancake recipe made with slightly expired almond milk, reducing food waste and ensuring food safety.
15
Prep Time (min)
15
Cook Time (min)
30
Total Time (min)
4
Servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup slightly expired almond milk
- 1 tablespoon vinegar
- 1 egg
- 2 tablespoons melted butter
Difficulty:Easy
Tags:
pancakesbreakfastalmond milkfood waste reduction
Instructions
1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2
In a separate bowl, mix the slightly expired almond milk and vinegar. Let it sit for 5 minutes to curdle.
3
Add the almond milk mixture, egg, and melted butter to the dry ingredients. Stir until just combined. Do not overmix.
4
Heat a non-stick pan over medium heat. Pour 1/4 cup of batter onto the pan for each pancake.
5
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
6
Serve the pancakes with your favorite toppings, such as fresh fruits, maple syrup, or whipped cream.