Description

Indulge in the delightful experience of Fluffy Dairy-Free Pancakes, the perfect breakfast treat that’s soft, light, and wonderfully versatile. These pancakes are easy to customize with your choice of fruits or toppings, making them ideal for any occasion—from a leisurely weekend brunch to a quick weekday breakfast. Made with almond milk and coconut oil, they are not only delicious but also dairy-free, ensuring everyone can enjoy this classic dish without compromising on flavor. Plus, they’re simple to prepare and can be made ahead for busy mornings. Serve them warm with maple syrup or your favorite toppings for a satisfying start to your day.

Ingredients

Scale

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon light brown sugar (packed)
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt (optional and to taste)
1 cup Silk Unsweetened Vanilla Almond Milk
1 large egg
2 to 3 tablespoons liquid-state coconut oil
1 teaspoon vanilla extract
1 1/2 cups blueberries
maple syrup for serving

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Instructions

In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, and optional salt.
In a separate bowl, mix almond milk, egg, coconut oil, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients; stir gently until just combined (avoid overmixing).
Fold in blueberries carefully.
Preheat a non-stick skillet over medium-high heat and lightly grease it.
Pour about 1/4 cup of batter onto the skillet; cook until bubbles form on top (about 3 minutes), then flip and cook for another 2-3 minutes until golden brown.
Keep cooked pancakes warm in an oven at 175°F while you finish cooking the rest.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 320
Sugar: 10g
Sodium: 450mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 7g
Cholesterol: 70mg