Dairy-Free Classic Pancakes with Homemade Syrup
Start your morning off right with these fluffy, Dairy-Free Classic Pancakes topped with a luscious Homemade Syrup that’s a step above store-bought! This simple yet delicious recipe swaps traditional dairy ingredients for almond milk and unsweetened applesauce, creating a light and airy pancake that’s both vegan-friendly and packed with flavor. The homemade syrup, made from maple syrup, coconut sugar, and a touch of vanilla bean paste, adds a rich, caramel-like sweetness to every bite. Perfect for weekend brunch or a cozy breakfast, these pancakes are easy to whip up in just 30 minutes and are guaranteed to please the whole family. Whether you’re dairy-free or simply looking for a fresh take on a breakfast classic, this recipe delivers indulgence in every forkful.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 1.25 cups unsweetened almond milk
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 0.5 cups maple syrup
- 0.25 cups coconut sugar
- 0.25 cups water
- 0.5 teaspoons vanilla bean paste
Instructions
In a mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Whisk until fully blended.
In a separate bowl, mix the almond milk, unsweetened applesauce, vanilla extract, and vegetable oil. Stir until well integrated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should still have a few small lumps.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of vegetable oil if necessary.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancakes and the edges appear set, about 2-3 minutes.
Carefully flip the pancakes with a spatula, and cook the other side until golden brown, approximately 2-3 minutes more.
Meanwhile, prepare the homemade syrup. In a small saucepan over medium heat, combine maple syrup, coconut sugar, and water.
Bring the mixture to a gentle boil, stirring frequently until the sugar is dissolved and the mixture becomes syrupy, about 5 minutes.
Remove from heat, then stir in the vanilla bean paste. Allow the syrup to cool slightly before serving.
Serve the warm pancakes with homemade syrup drizzled on top. Enjoy!
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 316.3 g | 115% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 195.8 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 554 mg | 43% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 299 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.
