Description
Fluffy Dairy-Free Pancakes are a delightful breakfast option that everyone will love. Light, airy, and totally customizable, these pancakes can be enjoyed in various ways—from classic maple syrup drizzles to fresh fruit toppings. Perfect for brunch gatherings or a cozy morning at home, this recipe uses simple ingredients to create a delicious plant-based treat that is sure to impress. With just 10 minutes of prep, you can whip up these fluffy delights in no time!
Ingredients
Scale
- 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 of salt (optional)
- 1 cup unsweetened almond milk
- 1 large egg
- 2 to 3 tablespoons liquid coconut oil (or other vegetable oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
- Maple syrup for serving
Instructions
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, and optional salt.
- In a separate bowl, mix almond milk, egg, coconut oil, and vanilla until smooth.
- Combine wet and dry mixtures gently; avoid overmixing.
- Fold in blueberries carefully.
- Preheat a non-stick skillet over medium-high heat and lightly grease it.
- Pour batter onto the skillet using a 1/4-cup measure; cook until bubbles form on top (about 3 minutes).
- Flip pancakes and cook until golden brown (another 2–3 minutes).
- Keep warm in an oven if cooking in batches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: Approximately 2 pancakes (150g)
- Calories: 290
- Sugar: 12g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg