Description

Fluffy Dairy-Free Pancakes are the perfect way to kick-start your morning! These light and airy pancakes are not only easy to make but also packed with flavor and nutrition. Enhanced with fresh blueberries, they make for a delightful breakfast that everyone will love. Whether you’re enjoying a cozy family brunch or entertaining friends, these pancakes will impress without compromising on dietary needs. Made with almond milk and simple ingredients, this recipe caters to those seeking a dairy-free option while delivering taste that satisfies. Customize them with your favorite fruits or toppings, and enjoy every fluffy bite!

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 almond milk (unsweetened)
1 large egg
2 to 3 tablespoons coconut oil (liquid state)
1 teaspoon vanilla extract
1 1/2 cups blueberries
Maple syrup for serving

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Instructions

In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, whisk together almond milk, egg, coconut oil, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
Fold in the blueberries carefully.
Preheat a non-stick skillet over medium-high heat and lightly coat it with cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 3 minutes), then flip and cook for another 2–3 minutes until golden brown.
Keep cooked pancakes warm in an oven set to low while finishing up the rest.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: Approx. 2 pancakes (150g)
Calories: 320
Sugar: 10g
Sodium: 400mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 6g
Cholesterol: 70mg