Dairy-Free Strawberry Pancakes
Start your morning on a sweet and healthy note with these Dairy-Free Strawberry Pancakes, a delightful twist on classic breakfast fare. Perfect for those avoiding dairy, these fluffy pancakes feature a simple yet flavorful batter made with almond milk and unsweetened applesauce, ensuring a moist texture and a hint of natural sweetness. Diced fresh strawberries are folded into the mix, infusing every bite with bursts of fruity goodness. With just 10 minutes of prep time and featuring easy-to-follow steps, this recipe is ideal for busy mornings or weekend brunches. Serve them warm with a drizzle of maple syrup, a sprinkle of powdered sugar, or extra strawberries for a picture-perfect plate that’s irresistibly delicious. Vegan-friendly, kid-approved, and dairy-free, these pancakes are sure to become a go-to favorite for anyone looking to enjoy a wholesome breakfast treat!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 2 tablespoons granulated sugar
- 0.75 cup unsweetened almond milk (or any dairy-free milk)
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.5 cup fresh strawberries, diced
- 2 tablespoons neutral oil (such as vegetable or coconut oil) for frying
Instructions
In a medium mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk together until evenly combined.
In a separate bowl or large liquid measuring cup, mix the almond milk, unsweetened applesauce, and vanilla extract. Stir well to combine.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing; a few lumps are fine.
Fold in the diced strawberries, distributing them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Grease lightly with a small amount of the neutral oil.
Using a 1/4-cup measuring cup, scoop the batter onto the skillet, spacing pancakes apart to prevent them from touching.
Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the skillet as necessary.
Serve the pancakes warm, optionally topped with additional diced strawberries, maple syrup, or powdered sugar. Enjoy!
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 32.5 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 368 mg | 28% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 402 mg | 9% | |
*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.
