Dairy-Free Egg Pancake
Satisfy your breakfast cravings with this irresistibly fluffy Dairy-Free Egg Pancake recipe that's perfect for anyone seeking a delicious, non-dairy alternative to classic pancakes. Made with wholesome ingredients like almond milk, eggs, and a hint of vanilla, these pancakes are as light as they are flavorful. The recipe uses no butter or conventional milk, making it ideal for lactose-free diets without compromising on taste. Quick to prepare in just 25 minutes, these pancakes deliver a golden, airy texture that's easy to achieve with simple pantry staples like baking powder and all-purpose flour. Serve them warm with fresh fruit, a drizzle of maple syrup, or your favorite dairy-free toppings for a delightful breakfast experience that’s both allergy-friendly and crowd-pleasing.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 2 pieces Large eggs
- 1 cup Almond milk (or any plant-based milk)
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil
- 2 tablespoons Oil or dairy-free butter for cooking
Instructions
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate large bowl, beat the eggs lightly. Add the almond milk, vanilla extract, and vegetable oil, and whisk until well mixed.
Slowly incorporate the dry ingredients into the wet mixture, whisking continuously until the batter is smooth and free of lumps. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of oil or dairy-free butter.
Pour approximately 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Carefully flip the pancakes using a spatula and cook for another 2-3 minutes or until golden brown and cooked through.
Transfer the cooked pancakes to a warm plate and cover to keep them warm. Repeat the process with the remaining batter, re-greasing the skillet as necessary.
Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or dairy-free yogurt.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 25.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 523 mg | 40% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 456 mg | 10% | |
*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.
