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Fluffy Dairy-Free Pancakes

Fluffy Dairy-Free Pancakes
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Fluffy Dairy-Free Pancakes are an irresistible breakfast staple that everyone will love! These pancakes are delightfully soft and light, thanks to the perfect balance of baking powder and baking soda. Made with almond milk and packed with juicy blueberries, this recipe is incredibly versatile—feel free to swap in your favorite fruits or toppings. Whether you’re hosting a weekend brunch or enjoying a cozy morning at home, these pancakes are sure to impress. Quick and easy to make, they can even be prepared in advance and frozen for busy mornings. Treat yourself to a delicious dairy-free delight!

Ingredients

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  • 1 1/2 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 1/2 cups blueberries
  • maple syrup for serving

Instructions

  1. In a large bowl, whisk together flour, sugars, baking powder, baking soda, and salt. Set aside.
  2. In another bowl, mix almond milk, egg, coconut oil, and vanilla until combined.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
  4. Fold in blueberries carefully.
  5. Preheat a non-stick skillet over medium-high heat and lightly grease it.
  6. Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, about 3 minutes.
  7. Flip pancakes and cook for another 2-3 minutes until golden brown.
  8. Keep warm in a preheated oven while cooking remaining batter.

Nutrition

Find it online: https://myrecipesbook.com/fluffy-dairy-free-pancakes/

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