After a while of making these I thought it was time to share it out. My middle daughter has a dairy allergy so as I have tried different recipes, I have fine-tuned it down to the following. We like to add dairy-free chocolate chips, but I have also used blueberries, chopped strawberries or any other fruit we had on hand. Sometimes they even like them plain…
Dairy Free Pancakes
- 3 cups flour (sometimes I use whole wheat pastry flour)
- 5 tbs sugar
- 1 tsp baking soda
- 3 tsp baking powder
- 1 tsp salt
- 1/4 tsp nutmeg (optional, fresh grated if you have it)
- 3 eggs (beaten)
- 6 tbs canola oil
- 1 tsp vanilla
- 2 cups almond milk (use more/less for desired consistency)
- Sift together your dry ingredients. In a separate bowl, combine your wet ingredients and then add to dry. Depending on how thick you want the batter you can adjust using the water ingredient. I like mine a thick gravy-like consistency. Let the combined ingredients sit together for a few minutes (lets the baking powder/soda react together).
- Now you're ready to cook! I have a cask iron skilled that I use for making pancakes and have noticed that if I start out with the pan on medium-low, after one round the pan is plenty hot enough. Sometimes I even have to reduce it to low. I like my pancakes to cook crispy on the outside and light and fluffy in the middle, not packed down.
- I use an ice cream scoop for consistent pancakes. As an added bit of fun, once you pour the batter you can add dairy-free chocolate chips or fruit. Flip and serve!