Almond Milk Pancakes With Sweet Berry Sauce

Hey there! So I don’t know about you, but I am a HUGE brunch girl. Yes, I know that is extremely basic of me, but what can I say. I love a good mimosa and am always down for some pancakes. With most restaurants only offering take out, I wanted to come up with a recipe that could bring the brunch to me. I was originally trying to make some sort of buttermilk pancake recipe, but I realized that almond milk is becoming more and more of a household staple these days (personally, I never buy regular milk anymore). So in the spirit of “use what you have” and trying to keep things simple I came up with these almond milk pancakes.

Now this recipe has two components – the pancakes and the berry sauce to put on top. I will not be offended at all if you make your pancakes from a box and skip straight to the berry sauce recipe. However, if you are up to try something new, these almond milk pancakes will not disappoint.

Yield: 12 Pancakes & 1 1/2 Cups Sauce Time: 30 Minutes

Berry Sauce


  • 1 Cup Berries (you can use any kind, I used a combo of raspberries and blueberries)
  • ½ Cup Sugar
  • ¼ Cup Water
  • 1 Tbs Lemon Juice


  • Combine all ingredients in a small sauce pan over medium-high heat
  • Once mixture comes to a boil, reduce the heat and allow to simmer for 10-15 minutes (until it begins to thicken)
  • Remove from heat and allow to cool before serving

Almond Milk Pancakes


  • 1 ½  Cups Flour
  • ¼ Tsp Salt
  • ½ Cup Sugar
  • 2 Tsp Baking Powder
  • 1 Cup Almond Milk
  • 1 Tbs Lemon Juice
  • 1 Egg
  • 2 Tbs Melted Butter or Vegetable Oil
  • Optional: 1 Tbs Vanilla Extract


  • Turn the stove onto medium heat and begin heating a large saucepan.
  • Combine flour, baking powder, sugar, and salt in a medium bowl. Whisk together to remove lumps.
  • Add almond milk, lemon juice, egg, vanilla extract (if using) and melted butter or vegetable oil. Stir until combined.
  • Once pan is hot, spray with nonstick cooking spray or melt a tablespoon of butter in the pan. 
  • Pour 3-4inch wide circles of batter into the pan.
  • Once the pancakes begin to bubble (about 1-2 min) flip and cook the other side.
  • Once pancakes are golden brown on each side, remove from pan.
  • Repeat until batter is gone.
  • Add berry sauce and enjoy!

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