Dairy-Free Pancakes
This easy no-milk pancake recipe transforms your breakfast with fluffy and delicious pancakes that everyone can enjoy, regardless of dairy allergies.
Ingredients
Main Ingredients
- 1 cup all-purpose flour or gluten-free blend
- 1 tablespoon baking powder Helps pancakes rise
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup dairy-free milk (soy, almond, or oat milk)
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
Optional Flavor Enhancements
- 1 cup chocolate chips
- 1 cup fresh blueberries
- ½ cup chopped nuts
- 1 banana sliced
- 1 teaspoon cinnamon
Instructions
Preparation
- Mix dry ingredients (flour, baking powder, sugar, salt) in one bowl.
- In another bowl, mix wet ingredients (dairy-free milk, avocado oil, vanilla extract).
- Combine wet and dry ingredients gently until just mixed, leaving some lumps.
- Allow the batter to rest for 30 minutes for improved texture.
Cooking
- Heat a non-stick skillet or griddle over medium heat.
- Pour ¼ cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Notes
Serve with fresh fruit, maple syrup, or dairy-free yogurt. Refrigerate leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.