Dairy Free Pancakes
These pancakes will satisfy your cravings and make dairy free a fun new adventure for you.
Servings: 5 people
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
Notes When you add the milk make sure to see if the batter is a nice thick consistency. If it is too thick you can add a few more TBSPs of dairy free milk. I like mine a bit thinner but if it's too thin it won't rise properly. You can easily add a teaspoon of chia seeds or cinnamon to give the pancakes a different taste. Or add a sprinkle of dairy free chocolate chips to make a fun kid/pretty much every adult version. These go amazingly well with fresh or frozen berries and coconut whipped cream.