Dairy-Free Classic American Pancakes
Fluffy, golden, and perfectly satisfying, these Dairy-Free Classic American Pancakes are the ultimate breakfast treat for anyone seeking a delicious yet lactose-free option. This easy recipe swaps traditional milk with creamy unsweetened almond milk and incorporates melted coconut oil for an irresistible richness, making it ideal for dairy-free diets or those looking to embrace plant-based substitutes. With a light vanilla fragrance and just the right touch of sweetness, these pancakes come together in under 30 minutes, making them perfect for busy mornings or indulgent weekends. Top with maple syrup, fresh fruit, or your favorite dairy-free yogurt for a crave-worthy stack that’s sure to please the whole family. Ideal for vegan-friendly modifications and loaded with SEO-friendly keywords like "dairy-free pancakes," "American breakfast classics," and "easy dairy-free recipes," this pancake recipe promises unforgettable flavor and simplicity in every bite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Sugar
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil, melted
- Cooking spray or additional coconut oil
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
In another bowl or a large measuring cup, combine the unsweetened almond milk, egg, and vanilla extract. Beat the ingredients together until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients along with the melted coconut oil.
Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Mix until just combined. The batter may have some small lumps, which is fine. Avoid over-mixing as it can result in tough pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of coconut oil to prevent sticking.
Using a 1/4 cup measuring cup, pour batter onto the heated skillet for each pancake. Leave enough space between the pancakes to allow them to expand.
Cook the pancakes until bubbles begin to form on the surface and the edges look set, about 2 to 3 minutes.
Flip the pancakes with a spatula and cook for another 2 to 3 minutes or until golden brown on the other side.
Remove from heat and repeat the process with the remaining batter, adding more oil to the skillet as necessary.
Serve warm with your choice of toppings such as maple syrup, fresh fruit, or dairy-free yogurt.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 26.0 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 465 mg | 36% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 294 mg | 6% | |
*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.
