Lactose intolerant and love pancakes? Learn how to satisfy your craving with this easy dairy free pancake recipe!
- 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
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 | 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