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Pancake Recipe with Oat Milk

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 136
An amazing oat milk pancake recipe for light and fluffy dairy-free pancakes made with only a few simple ingredients that make this recipe a snap!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/2 tbsp sugar
  • 1 cup oat milk
  • 1/2 cup water
  • 1 tsp vanilla extract
  • 1 1/2 tbsp olive oil

Instructions 

  • In a large mixing bowl, add flour, baking powder, sugar, and salt. Whisk together until well combined.
  • Add in oat milk, water, vanilla, and oil into the bow with the dry ingredients and stir to combine will. Lumpy pancake batter is ok. Do not over-mix your batter as your pancakes will not turn out as fluffy.
  • Let pancake batter rest for 5 minutes
  • Heat a large griddle or skillet over medium heat. If needed, you can oil the pan with vegan butter or coconut oil. Using a ladle, add about 1/2 cup of pancake batter and cook until bubbles start to form on the top. Then flip the pancake and cook until golden brown on the other side (about 1-3 minutes). Repeat as necessary with the remaining batter. Seal and store any unused pancake batter in the refrigerator in an air-tight container.
  • Serve pancakes warm with with pure maple syrup, vegan butter, and a side of fresh fruit.
Calories: 136kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 136kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 320mg | Potassium: 68mg | Fiber: 1g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg

Dairy Free Pancake Recipe

5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 206
Lactose intolerant and love pancakes? Learn how to satisfy your craving with this easy dairy free pancake recipe!

Ingredients

  • 1 1/2 cup all-purpose flour
  • 3 tsp granulated sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup almond milk (coconut milk (carton type))
  • 3 tbsp canola oil
  • 1 egg
  • 1 tsp vanilla extract

Instructions 

  • In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
  • Next, add in (wet ingredients) almond milk, vanilla extract, and canola oil, and egg. Whisk until just evenly combined. Do not overmix, some lumps are ok.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 206kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 206kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 498mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Calcium: 202mg | Iron: 2mg

Pancake Recipe WITHOUT Milk

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 servings
Calories 110
Learn how to make this pancake recipe without milk quick and easy!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 4 tsp granulated sugar
  • 1 1/4 cups water
  • 1 large egg
  • 3 tbsp butter (melted)
  • 1 tsp vanilla extract

Instructions 

  • In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
  • Next, add in water, vanilla extract, egg, and butter. Whisk until well combined and smooth.
  • Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 110kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 110kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 389mg | Potassium: 31mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg