Dairy-Free Mini Flapjacks
Fluffy, golden, and irresistibly bite-sized, these Dairy-Free Mini Flapjacks are a delightful treat for breakfast or brunch! Made with pantry staples like all-purpose flour, baking powder, and a touch of granulated sugar, this recipe swaps out traditional dairy with unsweetened almond milk and melted coconut oil for a rich, velvety texture that’s completely dairy-free. Lightly sweetened with vanilla extract and served with a drizzle of maple syrup, these mini flapjacks are perfect for anyone seeking a healthier twist on classic pancakes. Quick and easy to make, they come together in just 30 minutes, making them a crowd-pleasing option for busy mornings or lazy weekends. Ideal for dairy-sensitive diets and full of customizable topping options, this recipe ticks all the boxes for a wholesome, flavorful start to the day!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 240 milliliters Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 Egg
- 2 tablespoons Coconut oil (melted)
- 4 tablespoons Maple syrup (optional for serving)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Stir well to ensure all the dry ingredients are evenly distributed.
In a separate bowl or a large measuring jug, mix together the almond milk, vanilla extract, and egg. Beat lightly until the egg is well incorporated.
Add the wet ingredients to the dry ingredients, and stir until just combined. Avoid over-mixing to keep the flapjacks tender.
Fold in the melted coconut oil, and mix gently until the batter is smooth. If the batter is too thick, add a splash more almond milk to reach your desired consistency.
Preheat a non-stick frying pan over medium-low heat. Lightly grease the pan with a small amount of coconut oil using a paper towel.
Pour approximately 2 tablespoons of batter onto the pan for each mini flapjack. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
Carefully flip the flapjacks with a spatula and cook for another 2 minutes until they are golden brown and cooked through.
Repeat with the remaining batter, adding more coconut oil to the pan if necessary, until all mini flapjacks are cooked.
Serve the flapjacks warm with a drizzle of maple syrup or your favorite dairy-free toppings.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 58.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 503 mg | 39% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 399 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.
