Did You Know You Could Make Scrumptious, Fluffy Dairy-Free Pancakes?

Gather the ingredients. The Spruce In a medium-sized mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in the center. The Spruce In a separate bowl, whisk together the almond milk, whole egg, egg yolk, and canola oil until well combined. The Spruce Pour the wet ingredients into the well in the dry ingredients and mix until just combined. The batter should still have a few lumps—do not over-mix. The Spruce Lightly oil a heavy-bottomed skillet or griddle and place over medium heat. Once hot, add the batter to the pan, about 1/4 cup at a time. The Spruce Once bubbles begin to form on the surface and the edges have started to rise, flip the pancakes. Cook the other side for about 1 to 2 minutes more, or until golden brown. The Spruce Repeat until all of the batter is used, keeping the pancakes warm either on a plate beneath a towel or in a 200 F oven. Serve with your favorite toppings and enjoy. The Spruce