Dairy-Free Belgian Pancakes
Indulge in the irresistible fluffiness of Dairy-Free Belgian Pancakes, a plant-based twist on the breakfast classic that’s perfect for anyone looking to enjoy a dairy-free lifestyle. Made with unsweetened almond milk and a clever apple cider vinegar substitute for buttermilk, these pancakes achieve a light, airy texture thanks to whipped egg whites carefully folded into the batter. With just a 10-minute prep time and golden, perfectly cooked pancakes in minutes, this recipe is ideal for busy mornings or relaxed weekend brunches. Customize your stack with favorite toppings like fresh berries, maple syrup, or a dusting of powdered sugar for a breakfast that feels indulgent yet aligns with dietary preferences. Whether you’re entertaining guests or treating yourself, these dairy-free wonders are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1.25 cups unsweetened almond milk
- 2 large eggs
- 0.25 cup vegetable oil
- 1 teaspoon apple cider vinegar
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In another bowl, mix the almond milk and apple cider vinegar. Let it sit for a few minutes to thicken slightly, making a dairy-free buttermilk substitute.
Separate the egg yolks from the whites. Add the yolks to the almond milk mixture along with the vanilla extract and vegetable oil. Mix well.
Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix.
In a clean bowl, beat the egg whites until they form soft peaks.
Carefully fold the beaten egg whites into the pancake batter using a spatula. This will give the pancakes their signature fluffiness.
Preheat a non-stick griddle or frying pan over medium heat, and lightly grease with a bit of oil or cooking spray.
Pour approximately 1/4 cup of batter for each pancake onto the griddle. Cook for about 2-3 minutes or until bubbles form on the surface. Flip and cook the other side for another 2 minutes or until golden brown.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 27.2 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 635 mg | 49% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
