Dairy-Free Delightfully Fluffy Cheese Pancakes
Indulge in the irresistibly light and airy goodness of Dairy-Free Delightfully Fluffy Cheese Pancakes—a plant-based twist on a breakfast classic that’s as comforting as it is innovative. These golden pancakes are made extra fluffy with a homemade flax egg and a tangy almond milk "buttermilk" substitute, while shredded dairy-free cheddar cheese adds a subtle savory kick. With a touch of vanilla and maple syrup to balance the flavors, each bite is a perfect mix of sweet and savory. Ready in just 35 minutes, they’re ideal for a nourishing breakfast or brunch. Serve them hot with your favorite dairy-free butter, syrup, or fresh fruit for a satisfying meal that’s free of dairy but full of flavor. Perfect for vegans and lactose-intolerant food lovers alike, this recipe is a must-try for anyone seeking a delicious, allergen-friendly pancake option!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 0.75 cup Almond milk (unsweetened)
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Maple syrup
- 2 tablespoons Coconut oil, melted
- 0.5 cup Dairy-free cheddar cheese, shredded
- 0.5 teaspoon Vanilla extract
Instructions
Start by preparing a flax egg. In a small bowl, combine the ground flaxseed with water. Mix well and set aside to thicken for about 5 minutes.
In another bowl, mix the almond milk and apple cider vinegar. Let this mixture sit for a few minutes to curdle, creating a buttermilk substitute.
In a large mixing bowl, sift together the flour, baking powder, and salt.
Add the flax egg, almond milk mixture, maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Whisk gently until just combined. Do not overmix; the batter should still have some lumps.
Fold in the shredded dairy-free cheddar cheese until evenly distributed.
Preheat a non-stick skillet or griddle over medium heat and lightly grease with additional coconut oil if needed.
Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, the edges begin to look dry, and the bottom is golden brown, about 3-4 minutes.
Carefully flip the pancakes and cook for another 2-3 minutes on the other side until golden and cooked through.
Serve immediately with your favorite dairy-free butter, maple syrup, or fruit topping.
Enjoy your dairy-free fluffy cheese pancakes with a side of fresh fruit or a smoothie for a complete breakfast experience.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.8 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 796 mg | 61% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 376 mg | 8% | |
*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.
