You’ll Flip for These Almondmilk Pancakes

You’ve heard it before — breakfast is the most important meal of the day. Why not awaken your taste buds with something simple yet satisfying? Whether you make these for a weekday breakfast, a boozy Sunday brunch or just for an all-American snack, these fluffy flapjacks will make you feel good about forking down stacks on stack. 


  • 1 cup of whole wheat flour
  • 1 tablespoon of cane sugar
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 cup of Califia Farms Vanilla Almondmilk
  • 2 tablespoons of coconut oil
  • 2 tablespoons of maple syrup
  • 2 teaspoons of pure vanilla extract
  • 1 tablespoon of vinegar
  • Handful of fresh berries


  1. Mix the baking powder, sugar, flour and salt in a bowl. 
  2. Pour the Almondmilk in a glass. Add vinegar and whisk thoroughly. Allow this mixture to sit for 5-10 minutes. 
  3. Set your skillet, griddle or pancake iron to medium heat. 
  4. Combine the Almondmilk and vinegar mixture with coconut oil and vanilla into your bowl of dry ingredients. Stir with a spoon or whisk until the mixture is smooth. 
  5. When your batter is complete and your surface is heated, add a tablespoon of coconut oil. When the oil is melted and distributed evenly, add your batter.
  6. Once the bubbles rising through your batter stop opening and closing, flip your pancake and cook the other side. 
  7. When both sides of the pancake are cooked, remove and enjoy.

Are your pancakes Insta-worthy? We bet. Tag @CalifiaFarms to show us what you’ve got.