Can you use almond milk for pancakes?

In this article, we will answer the question “Can you use almond milk for pancakes?”, and how to make almond milk pancakes?

This article also includes a brief comparison of the nutritional profile of cow milk and almond milk. Read on if you want to know more about the substitutes for dairy milk in pancakes.

Can you use almond milk for pancakes?

Yes, you can use almond milk for pancakes. Almond milk is an excellent plant-based substitute for regular milk.  Almond milk pancake turns out light as air with a mellow taste. 

It is better to use unsweetened almond milk in your pancakes especially if you want to cut down on calories. Try making almond milk at home if you want to save yourself a trip to the store.

According to research, almond milk has overtaken soymilk over the past two years and has become America’s most popular plant-based milk alternative accounting for 4.1% of total milk sales. Almond milk now dominates the dairy alternative beverage market with a staggering 60% market share, while soymilk has only about 30% share. Growth in almond milk has been attributed to improved health-related claims and consumer perceptions, a flurry of almond milk brands, appealing and convenient packaging, and a plethora of flavors available. Sales of dairy alternative beverages reached nearly $2 billion in 2013, driven up largely as a result of the popularity of almond milk (1).

How to make almond milk pancakes?

Ingredients 

To male almond milk pancakes, you need the following ingredients. 

  • 1 ½ cups all-purpose flour gluten-free, if needed
  • 1 ½ tbsp baking powder
  • 3 tbsp sugar-white, brown, coconut, or cane
  • ¼ tsp salt
  • 3 tbsp oil any neutral-flavored oil
  • 1 ½ cups unsweetened almond milk plain or vanilla

Sift the flour through a fine sieve to avoid any clumps in the batter. The baking powder is added to leaven the pancakes and make them light and fluffy. 

Most people skip the salt but a dash of salt plays an important role in balancing the overall flavor of the pancakes. Always use unsweetened almond milk so you can adust the sweetness up to your liking.

Directions 

  1. Mix the dry and liquid ingredients ins separate mixing bowls. Make sure both the mixtures are homogenous. Then pour the liquid mixture into the dry mix and stir well until well combined.
  2. Grease a non-stick pan with a generous amount of oil or butter. When the oil starts to sizzle over medium heat, scoop out ¼ cup of the pancake batter and pour it onto the heated pan.
  3. Cover the pan and cook for about 2-3 minutes. Then remove the lid and flip the pancake. Cook for another 2-3 minutes. Repeat the process for the rest of the batter.
  4. Serve the pancakes warm along with your favorite toppings.

Notes

You can refrigerate the leftover pancake batter in an air-tight container for up to 1 week. Freeze the batter in a freezer bag for an extended shelf-life of up to 6 months. For best results, reheat the pancakes in the toaster oven or the non-stick pan. Microwaving will make them soggy.

Cow milk vs Almond milk

Almond milk is lactose, soy, and gluten-free. Almond milk has a higher Vitamin D and Vitamin E content than dairy milk. 

Unsweetened almond milk is, in fact, a very healthy alternative to any recipe other than pancakes. Because it has zero cholesterol, saturated fats, and trans fats. It is recommended not to use sweetened almond milk to benefit from these nutrients.

Almonds have a high content of monounsaturated fatty acids (MUFA) that are considered helpful in weight loss and weight management. There is also a considerable amount of compelling evidence that MUFA helps in reduction of low-density lipoprotein content in the body. Almonds also act as a vital source of various nutrients including proteins, fiber, vitamin E and manganese (2).

 Almond milk is a colloidal dispersion obtained after mixing water with powdered or pasted almonds. The general method of preparation involves soaking and grinding the almonds with excess water. The milky white liquid is obtained after the solids are filtered (solid content depends on the nut and water ratio). In commercial processing, the milky white liquid is generally homogenized using high pressure and then pasteurized to increase the stability and shelf life (2).

Almond milk is a very low-calorie substitute. A comparison of the nutritional profile of reduced-fat dairy milk and unsweetened dairy milk is given in the table below.

Almond milk (Unsweetened)(g/cup)Reduced-fat dairy milk (g/cup 244 g)
Calories 3046130102 kcal
Carbohydrates 1.613
Sugars 012.7
Fat 2.53.852.37
Cholesterol 02012.2 mg
Protein 1.68.22
Calcium 385 mg305 mg

The sugar content of the store-bought almond milk varies according to the brand. Some brands may have sugar added along with some preservatives and casein protein.

Other substitutes of milk for pancakes

  1. If you want to go dairy-free, you can opt for some non-dairy yet nutritious alternatives to dairy milk other than almond milk. Oat milk, soy milk, hemp milk, water, cashew milk,  rice milk, and coconut milk.
  2. Unless you have a dairy allergy, dairy alternatives like cream and eggnog can also be used instead of regular milk.
  3. Other than these, fresh orange juice can also be used to give a tangy hint to the pancakes. Mashed bananas, when added to pancakes, omit the need to add sugar. The pancakes made with mashed bananas are dense and rich. Use ripe bananas for maximum sweetness.

Pancakes made with dairy milk alternatives might brown slower or come out chewier than the classic recipe due to lower sugar and fat content, respectively.

  1. An unconventional alternative to milk is beer. Beer can be added to pancakes instead of milk in a 1:1 ratio. Due to the presence of CO2 gas, beer adds a lot of bubbles to the pancakes making them more mighty and fluffy.

The end-product might have a mild beer flavor. Prefer adding a malt-heavy beer to avoid making the pancakes bitter and acidic.

Other FAQs about Milk that you may be interested in.

Does Milk Get Rid of Your High

Does Milk Have Blood In It

Does Milk Help A Sore Throat

Conclusion

References

  1. Dharmasena, Senarath, Brooke Kosub, and Oral Capps Jr. Demand and Market Competitiveness of Almond Milk as a Dairy Alternative Beverage in the United States. 1375-2016-109580. 2015.
  2. Vanga, Sai Kranthi, and Vijaya Raghavan. How well do plant based alternatives fare nutritionally compared to cow’s milk?. J food sci technol, 2018, 55, 10-20.