Description
Fluffy Dairy-Free Pancakes are the ultimate breakfast delight! These pancakes are impressively light and fluffy, making them a perfect canvas for your favorite toppings. Made with almond milk and coconut oil, they are not only dairy-free but also incredibly easy to whip up. Loaded with fresh blueberries, these pancakes can be customized to include your favorite fruits or toppings, making them ideal for any occasion—from a relaxing weekend brunch to an on-the-go weekday breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt (optional)
- 1 cup Silk Unsweetened Vanilla Almond Milk
- 2 to 3 tablespoons liquid-state coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
Instructions
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine almond milk, coconut oil, and vanilla extract; whisk until combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
- Fold in the blueberries carefully.
- Preheat a non-stick skillet over medium-high heat; spray with cooking spray.
- Pour batter onto the skillet using a 1/4-cup measure; cook until bubbles form on the surface (about 3 minutes). Flip and cook for another 2–3 minutes until golden brown.
- Keep warm in an oven set to low if needed. Serve with maple syrup or your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (about 70g)
- Calories: 160
- Sugar: 5g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg