Dairy Free Pancakes

These are my favourite dairy free pancakes, and they taste just like something you’d be served at your favourite bunch spot! This easy recipe makes soft, fluffy pancakes that are perfect for a relaxed weekend breakfast. Serve them up with a generous drizzle of real maple syrup and fresh berries, and no one will even guess they’re completely dairy free.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (approx. 8 pancakes)

Calories 227kcal

Author Sally

Ingredients

¾ cup dairy free milk such as oat milk
2 tablespoons white vinegar
1 cup all purpose flour plain flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons coconut oil melted and cooled
2 teaspoons vanilla extract
Dairy free butter for cooking
Pure maple syrup to serve

Instructions

In a small bowl or jug, combine the dairy free milk and vinegar to make a dairy free ‘buttermilk’. Set aside for a few minutes to curdle.
In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt.
In a separate bowl, whisk the egg, melted coconut oil, vanilla, and the milk mixture until well combined.
Pour the wet ingredients into the dry ingredients and whisk until a thick batter forms. Let the batter rest for 10 minutes.
Heat a non-stick skillet over medium heat. Add a small amount of dairy free butter and wipe around the pan using a paper towel to remove any excess.
Pour ¼ cup of batter into the pan for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes or until golden and cooked through.
Repeat with the remaining batter, adding a little more dairy free butter and wiping out the pan as needed between batches.
Serve warm with a generous drizzle of pure maple syrup.

Notes

Keep the cooked pancakes warm by placing them on a tray in a low oven (about 100°C / 210°F) until ready to serve.

Storing and reheating: Wrap pancakes in plastic wrap and store in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave or pop them in the toaster so they get crisp edges.

Nutrition