Milk-Free Pancakes
Delicious, fluffy pancakes made without dairy, perfect for those with dietary restrictions or anyone exploring new breakfast options.
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour Can substitute with gluten-free flour
- 3 tablespoons Baking powder Ensure it's fresh for best results
- 0.25 cups Granulated sugar Adjust based on sweetness preference
- 0.25 teaspoon Salt
- 1 cup Water or plant-based milk Almond milk, oat milk, or coconut milk are good alternatives
Optional Add-Ins
- 0.5 teaspoon Ground cinnamon For added flavor
- 1 teaspoon Vanilla extract
- 0.25 cups Chocolate chips Dairy-free options are preferred
- 0.5 cups Fresh berries Strawberries, blueberries, or raspberries work well
- 2 tablespoons Chopped nuts Pecans or walnuts are great choices
Instructions
Preparation
- In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: plant-based milk, melted coconut oil, and vanilla extract.
- Slowly pour the wet mixture into the dry mixture and stir gently until just combined. Avoid overmixing.
Cooking
- Heat a non-stick skillet over medium-low heat and lightly grease it with coconut oil.
- Use a ⅓ cup measuring cup to pour the batter onto the skillet.
- Cook until bubbles form on the surface and edges look dry, then flip and cook until golden brown.
Notes
Store leftover pancakes in an airtight container in the fridge for 3-5 days or freeze for up to 2 months. Reheat in a toaster or microwave.