Almond Milk Pancakes

Serves 6



2 cups plain flour

2 tbsp baking powder

½ tsp salt

½ cup maple syrup

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

2 cups Mandolé Orchard Unsweetened Almond Milk

1 tsp pure vanilla extract

Fresh berries, for serving



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

  2. Add ½ cup maple syrup, melted coconut oil, almond milk and vanilla extract. Whisk until smooth.

  3. Set the batter aside for 10 minutes. Meanwhile, heat a non-stick skillet over medium-high heat.

  4. Add coconut oil for cooking. Add 2 tablespoons 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.

  5. Flip and cook for another 2 to 3 minutes, then transfer to a warm oven or plate. Repeat cooking the remaining batter, adding more oil to the pan as needed.

  6. Top pancakes with berries to serve.


    Eccola! Tootie x