Dairy-Free Mini Pancakes
Fluffy, bite-sized, and completely dairy-free, these Dairy-Free Mini Pancakes are the perfect breakfast or snack for anyone craving a delicious plant-based treat. Made with simple ingredients like almond milk, coconut oil, and a hint of vanilla, these golden pancakes are light, airy, and full of flavor. Quick to prepare in just 25 minutes, they’re ideal for busy mornings or lazy weekends. Plus, their charming mini size makes them perfect for dipping into maple syrup or stacking up with fresh berries and nuts. Serve these gluten-free-adaptable pancakes warm, and watch them disappear! Whether you’re accommodating dietary restrictions or just looking to try something new, these dairy-free pancakes are a delightful addition to your recipe collection.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil (melted) or other neutral oil
- Non-stick cooking spray or extra coconut oil for pan
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Mix well to ensure all dry ingredients are thoroughly combined.
In another bowl, whisk together the almond milk, egg, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients, whisking until just combined. Avoid over-mixing; it's okay if there are a few lumps.
Stir in the melted coconut oil until incorporated into the batter.
Heat a non-stick skillet or griddle over medium heat and lightly coat it with non-stick cooking spray or a small amount of coconut oil.
Spoon approximately 1 tablespoon of batter onto the skillet for each mini pancake, spacing them about 2 inches apart.
Cook the pancakes for about 1-2 minutes, or until bubbles appear on the surface and the edges look set. Flip the pancakes carefully and cook for an additional 1-2 minutes until golden brown.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you repeat with the remaining batter.
Serve the mini pancakes warm with your choice of toppings, such as fresh berries, maple syrup, or chopped nuts.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 26.1 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 467 mg | 36% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 292 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.
