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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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These fluffy dairy-free pancakes are light, tender, and perfect for breakfast or brunch! Made with simple ingredients, they are an excellent option for those who are lactose intolerant or simply looking to enjoy a dairy-free diet.
Ingredients
Directions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
In another bowl, whisk together the coconut milk (or almond milk), maple syrup, vegetable oil, vanilla extract, and egg until smooth.
Pour the wet ingredients into the flour mixture. Stir until just combined. Be careful not to overmix; a few lumps are fine.
Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil if necessary.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter.
Conclusion
Tips:Serve these delicious pancakes with fresh fruit, maple syrup, or your favorite dairy-free toppings! You can also add dairy-free chocolate chips or nuts to the batter for extra flavor and texture.Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month. Reheat in the toaster or microwave. Enjoy your fabulous dairy-free pancakes!
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