These Dairy Free Pancakes are unbelievably fluffy and DELICIOUS! They’re super simple, yet so versatile – great for any topping!
These might be the closest thing to a “restaurant-quality-back-pocket” kinda recipe that you’ll ever get.
They’re super simple and unpretentious unlike the “bougie” healthy apple pancakes or gluten free buckwheat pancakes with roasted peaches.
They’re also CRAZY fluffy and made with simple ingredients so you don’t even need to go to IHOP ever again.
Although you and I both know that I will because it’s my guilty pleasure.
Why These Are The Perfect Pancakes
I love a good Sunday morning pancake feast! If you are like me and are looking for a fluffy, delicious go-to pancake recipe to whip up on a slow weekend morning, this is the recipe for you! This dairy free pancake recipe uses better-for-you ingredients and leaves out the dairy but doesn’t leave out the flavor! They are also SUPER easy to make and even picky eaters will enjoy them! Move over, paleo banana pancakes and fluffy blueberry kefir pancakes!
What can I use instead of milk for pancakes?
When you think of pancakes, you might think of typical ingredients like flour, butter, baking soda and milk. Did you know that you can totally nix the dairy product and still have the most delicious pancakes ever?! In this dairy free pancake mix, I used almond milk instead of cow’s milk. Almond milk is protein rich, creamy and mild in flavor, making it the perfect substitute for regular milk.
How to make Dairy Free Pancakes
Pour the milk into a measuring cup and add in the apple cider vinegar. Don’t mix it, but let it sit for a bit until the milk curdles.
Add the flour, sugar, baking powder and salt to a medium sized bowl and use a wire whisk to combine it.
In a separate, larger bowl, whisk together the remaining ingredients, along with the milk. Stir in the dry ingredients until JUST mixed- do not overmix.
Let the batter sit while you heat up a griddle. Drop batter in rounds onto the griddle and cook, flipping once, until the pancakes are lightly golden brown and fluffy.
Serve as desired and enjoy!
Now that you have a hot stack of pancakes, ready to enjoy, it’s time to add the toppings! These dairy free pancakes would be delicious topped with some whipped cream or coconut cream to keep them dairy free. Add some fresh berries overtop or some chopped nuts to add some crunch!
Top Tips for Making Pancakes
I love sharing little tips and tricks to make my recipes taste that much better! Here are a few tips that will make your pancakes the absolute BEST they can be:
Don’t Overmix: It’s important to whisk in the dry ingredients JUST until they are combined. If there are a few lumps, that’s totally okay- if you overmix, the pancakes will not be as fluffy!Rest the Batter: Don’t try to skip over resting the batter- by letting it rest, you will allow the flour to soak up some of the liquid to make the pancakes’ texture perfect.Don’t remove the eggs: The eggs in this recipe are needed for the texture, so resist the urge to remove them and make the pancakes vegan as it won’t work!Don’t remove the Baking Powder: It might seem like this pancake recipe calls for a lot of baking powder, however don’t try to leave any of it out, it’s needed!Cook them in dairy free butter: For extra flavor, add some dairy free butter to the pan before cooking your pancakes.
more dairy free recipes
dairy free wafflesdairy free chocolate cakedairy free vegan carrot muffins
Dairy Free Pancakes
These Dairy Free Pancakes are unbelievably fluffy and DELICIOUS! They’re super simple, yet so versatile – great for any topping!Course BreakfastCuisine AmericanPrep Time 10minutesCook Time 10minutesTotal Time 20minutesServings 12PancakesCalories 130kcalAuthor Taylor Kiser
1TbspApple cider vinegar1 1/4CupUnsweetened almond milk1 1/2CupsAll purpose or GF 1:1 flour(204g)2TbspSugar1TbspBaking powder3/4tspSalt1/4CupAvocado oil (or any neutral flavored oil)1Egg1tspVanilla
Put the vinegar in a measuring cup and then pour the milk in to reach 1 1/4 cups. Don’t mix. Let stand for 5-10 minutes until the milk looks curdled
Whisk together the flour, sugar, baking powder and salt in a medium bowl.
In a separate large bowl, whisk the remaining ingredients (included the milk once it has stood long enough) until mixed but there are some small lumps present – do not overmix.
Let stand for 10 minutes while you heat a griddle to medium heat (350 degrees)
Brush the griddle with oil or dairy free butter and spoon the batter by a scant 1/4 cup onto the griddle. Cook for 2-3 minutes until the bottom is golden brown and the top is very bubbly.
Flip and repeat.
DEVOUR with toppings of choice!
Calories: 130kcalCarbohydrates: 18gProtein: 1.4gFat: 5.5gSaturated Fat: 0.8gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.6gCholesterol: 15.5mgSodium: 357mgPotassium: 23mgFiber: 0.5gSugar: 3.6gCalcium: 12mg
For This Recipe, I recommend:
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and
The post Dairy Free Pancakes appeared first on Food Faith Fitness.
By: Taylor Kiser
Title: Dairy Free Pancakes
Sourced From: feedproxy.google.com/~r/foodfaithfitness/ryFv/~3/ejUBwaI67OE/
Published Date: Mon, 16 Aug 2021 08:33:00 +0000