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pancakes with watermelon Jam
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5 from 3 votes

Pancakes with Watermelon Jam

Warm, fluffy pancakes made with creamy almond "buttermilk" batter, cooked until golden brown and topped with fresh watermelon jam is the ideal summer breakfast!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 pancakes
Calories 97kcal
Author Ligia Lugo


  • 1 cup almond milk unsweetened
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 tbsp baking powder
  • 1 tbsp agave syrup
  • Watermelon jam to serve with


  • In a jug, whisk together almond milk and cider vinegar. Set aside for 5 minutes.
    pancakes with watermelon Jam mix milk
  • In a mixing bowl, whisk together flour and baking powder.
    Pancakes with Watermelon Jam
  • Whisk in almond flour “buttermilk” and vanilla extract. Stir until you have a smooth batter.
    Pancakes with Watermelon Jam mix in wet ingredients
  • 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.
    Pancakes with Watermelon Jam cook on pan
  • Serve pancakes topped with watermelon jam.
    pancakes with watermelon Jam



Calories: 97kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 57mg | Potassium: 229mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg