Fluffy Dairy-free Pancakes
Last Updated on October 31, 2024 by Elby | The Tasteful Pantry
These Fluffy Dairy-free Pancakes are not only delicious, but so quick and easy to make. The pancakes are extremely light and fluffy, not to mention the perfect breakfast option if you forgot to get bread and milk yesterday (speaking from experience :)). With just a few simple ingredients and easy-to-follow instructions, you’ll have a stack of dairy-free pancakes ready to enjoy in no time.
Without the usual milk and butter of other pancake recipes, they are great for certain dietary restrictions and preferences. Also making for a healthier pancake option. For other dairy-free breakfast options, try my Toasted Muesli served with fruit and dairy-free yoghurt. Or Crunchy Maple Coconut Granola. Exchange the yoghurt for dairy-free in my Orange Bircher Muesli with Walnuts.
Fluffy Dairy-free Pancake Toppings
Whether you’re cooking up a leisurely weekend breakfast or whipping up a quick weekday meal, these dairy-free pancakes are sure to be seen on repeat in your kitchen. Feel free to get creative with your toppings to suit your personal preferences.
Fruity: Top with some sliced bananas, berries or mangos.
Nutty: Sprinkle some chopped raw or toasted nuts for a lovely crunch.
Citrussy: Add a squeeze of lime or lemon with a sprinkle of sugar.
Chocolatey: For an indulgent pancake treat, try hazelnut chocolate spread (which may not be dairy-free) with slices of banana or strawberries.
Coconutty: Pour a drizzle of maple syrup, a dollop of dairy-free coconut cream and a sprinkle of toasted coconut flakes. Yum!
The possibilities are endless, so don’t be afraid to experiment and make these dairy-free pancakes your own.
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Fluffy Dairy-free Pancakes
Delicious, dairy-free, light and extra fluffy pancakes.
10
pancakes5
minutes15
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Ingredients
2 cups plain flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp bicarb soda
1/4 tsp salt
2 cups carton unsweetened coconut milk (see Note 1)
2 tbsp lemon juice
2 tsp vanilla extract
2 large eggs
oil spray
Directions
- Sift the flour, sugar, baking powder, bicarb and salt into a large bowl.
- Whisk in the milk, juice, vanilla and eggs. The mixture should be light and have bubbles on the top.
- Heat a medium sized frying pan over medium-high heat. Spray with oil.
- Spoon approximately half a cup of batter into the pan (depending on how large you want the pancakes to be). Cook for 30-60 seconds, or until bubbles appear and begin to pop on the top. Flip and cook for a further 30 seconds, or until cooked through.
- Place cooked pancake on a plate and cover with foil. Repeat cooking process until all the batter is cooked.
- To Serve
- Serve with your favourite toppings or check out the post above for some delicious serving options.
Also try some of my other delicious Breakfast recipes.
Notes
- Note 1: Coconut milk in cartons can be found in the longlife milk section of most supermarkets.
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