Dairy Free Pancakes
Here’s a great recipe for dairy free pancakes. There are so many pancake recipes out there and it’s fun to try new ones or change up your favorites, with add-ins like blueberries or chocolate chips. This is a fairly basic recipe for dairy free homemade pancakes. It has the amazing flavor of oats and turns out well every time! All you need is some easy homemade syrup to top them with.
Dairy Free Pancakes
Ingredients
Dry Ingredients
- 2 cups white or whole wheat flour
- 1 cup of blended rolled oats blend until flour like consistency
- 4 teaspoons baking powder
- ½ teaspoon of salt
- 1 Tablespoon brown sugar or 1 tsp of honey or maple syrup
Liquid Ingredients
- 2 eggs
- 2 cup of dairy free milk coconut or almond my favorites but any milk you have on hand will work
- ¼ cup olive oil or melted coconut oil both work great!
- 1 tsp vanilla
Instructions
Dry Ingredients
- In a medium sized bowl, mix together the dry ingredients. The sweetener is optional but I like that it adds a lightly sweet taste to the pancakes. Make a well in the center.
Liquid Ingredients
- Add all the liquid ingredients directly to the bowl of the dry ingredients. You can mix the liquid ingredients together in a separate bowl before adding to the dry ingredients. I don’t find it necessary. However it makes mixing the dry and liquid ingredients together slightly easier. Whisk together until the batter is smooth. Let sit for about 5 minutes before cooking to let the flour and ground oats absorb the liquid ingredients.
Cooking
- Using a skillet of your choice or a non-stick grill, cook the pancakes for about 1-1 1/2 minutes on each side. The pancake will start to form small bubbles. And that is how you know it’s ready to flip. Serve warm with homemade syrup and sprinkle of cinnamon.
Notes
Mixing the batter
The top picture shows all the dry ingredients, the flour, oat flour, baking powder and the salt. Mix that together with a whisk. Then add the liquid ingredients and mix well. Try not to overmix. The batter rises better with less mixing.
Cooking the pancakes
These pancakes have a light brown color once cooked. The picture on the left shows the little bubbles that start to form when they are ready to be flipped. I cook them on a medium/high heat (400 F). They do not contain very much sugar. So if they had more sugar they would be a darker brown when cooked. If you prefer a darker colored pancake, make sure to add in some more sugar. Or try cooking them at a slightly higher temperature.
Pancake Syrup, homemade
I love how these dairy free homemade pancakes taste with a pancake syrup that is homemade. It’s easy to make and tastes amazing with a bit of plant butter. For the recipe click here. Another topping I use on pancakes is my dairy free apple crisp. I enjoy adding a dollop of coconut whipped cream and frying some bacon and eggs, to make it a full brunch meal. I like to make the apple crisp the day before. That way all I need to do is pop it into the oven at 350 for 5-10 minutes before using it to top the pancakes.
Leftover Pancakes
In the rare event that you end up with some leftover dairy free pancakes, you can place them in a zip-lock bag and store in the refrigerator for 4-5 days. I simply heat them up using the toaster or the microwave. The other option for storage is freezing them. I store for about , to 4 weeks at the longest. I find they reheat quite well in the toaster after being frozen which makes for a nice quick breakfast.