Extra Fluffy Dairy Free Pancakes
These dairy free pancakes are extra fluffy and made from scratch. They can be made with any dairy free milk you choose. You won't even be able to tell that there's no butter or milk.
Servings: 4
Calories: 306kcal
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup almond or coconut milk*
- 3 tablespoons canola oil
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the dry ingredients.
- Add milk, canola oil, egg and vanilla extract. Whisk until smooth.
- Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick).
- Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.
- Repeat until all batter has been used.
Video
Notes
To keep cooked pancakes warm while the rest cook, place them in an oven set to 150˚F - 200˚F or on a plate tented with foil.
*If you're using coconut milk, use the kind from the refrigerated section because canned coconut milk is a little too thick.
Nutrition
Calories: 306kcal | Carbohydrates: 40g | Protein: 7g | Fat: 13g | Trans Fat: 0.05g | Cholesterol: 41mg | Sodium: 727mg | Fiber: 2g | Sugar: 3g