Dairy-Free Pancakes

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…

Enjoy!

Dairy Free Pancakes
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Prep Time:15minutes Cook Time:15minutes
pancakes
Ingredients:
  • Dry Ingredients
  • 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)
  • Wet Ingredients
  • 3 eggs (beaten)
  • 6 tbs canola oil
  • 1 tsp vanilla
  • 2 cups almond milk (use more/less for desired consistency)
Directions:
  1. 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).
  2. 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.
  3. 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!

2 thoughts on “Dairy-Free Pancakes

  1. Nice…yeah, I tried agave once, didn’t really like it as much. Sometimes I take out a bit of the sugar and add in honey. What I’ve realized is that the kids dump so much syrup on it, best to tone down the sugar within the actual pancakes!

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