Description
Enjoy delightful Fluffy Dairy-Free Pancakes that are soft and customizable! Try this recipe today and indulge in deliciousness without dairy!
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 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
- In a large mixing bowl, whisk together all dry ingredients until well combined. Set aside.
- In a glass measuring cup or small bowl, whisk together almond milk, egg, coconut oil, and vanilla until blended.
- Pour the wet mixture over the dry ingredients. Stir gently until just combined; do not overmix. The batter should be thick but adjust with more flour or almond milk if needed.
- Gently fold in the blueberries. Be careful not to over-stir; this helps prevent the batter from turning blue-green.
- Preheat a non-stick skillet over medium-high heat. Lightly spray with non-stick cooking spray.
- Using a 1/4-cup measure or large cookie scoop, pour batter onto the skillet. Cook for about 3 minutes until small bubbles form on top. Flip carefully and cook for an additional 2 to 3 minutes until cooked through.
- If cooking in batches, place finished pancakes on a baking sheet in a preheated oven set between 175F to 200F to keep warm while finishing the rest of the batter.
- Serve hot with maple syrup or your favorite toppings for an enjoyable breakfast experience!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes (180g)
- Calories: 400
- Sugar: 10g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg