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4.6 from 30 votes

Fluffy Dairy-Free Pancakes

Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!  

Prep Time
10 mins
Cook Time
10 mins
Additional Time
14 mins
Total Time
30 mins
Servings: 8
Calories: 397 kcal
Course: Breakfast , Bread
Cuisine: American

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

    Cup of Yum
  1. In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside.
  2. In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla.
  3. 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.
  4. 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.
  5. Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
  6. 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.
  7. Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
  8. 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.
  9. 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.
  10. 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

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

% 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.