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!
Servings 6 pancakes
- 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.
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.
Serve pancakes topped 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