Dairy-Free Pancakes
These fluffy dairy-free pancakes are perfect for a delicious breakfast or brunch, made with simple ingredients for a tasty alternative that everyone will love.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 2 tablespoons sugar Or honey if desired.
- 2 teaspoons baking powder Add extra for fluffier pancakes.
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup oat milk Almond or soy milk can also be used.
- 1 large egg Let sit out for a minute before using.
- 2 tablespoons melted coconut oil Any light oil can be used.
- 1 splash vanilla extract Optional, but enhances flavor.
Instructions
Preparation
- In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the oat milk, egg, and melted coconut oil.
- Slowly pour the wet mixture into the dry mixture and gently whisk until combined. Do not over-mix; a few lumps are okay.
- Let the batter sit for 5 minutes.
Cooking
- Preheat a skillet or pan over medium heat and add a bit of oil or nonstick spray.
- Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form and the edges look dry, then flip and cook for an additional 1-2 minutes until golden brown.
Serving
- Stack pancakes high and serve warm with your choice of syrup, fresh fruits, or whipped cream.
Notes
For added flavor, consider mixing in blueberries or mini chocolate chips. For a gluten-free version, substitute with a 1:1 gluten-free flour mix. These pancakes can be made ahead of time and reheated in a toaster or microwave.