Fluffy Dairy-Free Pancakes
User Reviews
4.6
30 reviews
Excellent
Fluffy Dairy-Free Pancakes
Report
Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!
Share:
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 cup Silk Unsweetened Vanilla Almond Milk
- 1 large egg
- 2 to 3 tablespoons liquid-state coconut oil canola or vegetable oil may be substituted
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries Optional. I used frozen and if using frozen, do not thaw because frozen berries run/bleed less; fresh may be used
- maple syrup for serving or your favorite topping (try Mixed Berry & Lemon Preserves, Vanilla Maple Syrup, or Ginger Molasses Maple Syrup
Instructions
- In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside.
- In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla.
- Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick. If your batter needs a bit extra flour or splash of almond milk so that it’s a nice scoopable consistency for scooping onto skillet, tweak as necessary.
- Gently fold in the blueberries. The less you stir, the less they will run and bleed and turn the batter blue-green; set bowl aside.
- Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
- Using a 1/4-cup measure or large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
- Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
- Tip- If cooking in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175F to 200F oven to keep warm until all pancakes have been fried.
- Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
- Serve with maple syrup or your favorite topping.
Notes
- Storage: Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in a toaster oven.
Nutrition Information
Show Details
Serving
1
Calories
397kcal
(20%)
Carbohydrates
68g
(23%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Cholesterol
23mg
(8%)
Sodium
265mg
(11%)
Fiber
2g
(8%)
Sugar
47g
(94%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 397kcal | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 23mg | 8% |
| Sodium | 265mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
Other Recipes
You'll Also Love
The Best Blender Blueberry Oatmeal Pancakes (No Dairy + Gluten-Free!)
American, International
0.0
(0 reviews)
