Warm, fluffy pancakes made with creamy almond "buttermilk" batter, cooked until golden brown and topped with fresh watermelon jam is the ideal summer breakfast!
In a jug, whisk together almond milk and cider vinegar. Set aside for 5 minutes.
In a mixing bowl, whisk together flour and baking powder.
Whisk in almond flour “buttermilk” and vanilla extract. Stir until you have a smooth batter.
Heat a non-stick skillet over medium-high heat.
Drop around ½ cup of the pancake batter onto the skillet. Cook the pancakes until the bubbles appear on the surface of the pancake. Flip the pancake and cook for another minute.