Pancakes are a classic weekend breakfast staple that is a favorite in many households. But if you have family members with dietary restrictions such as a dairy allergy, pancakes are usually eliminated from the breakfast selection since almost all recipes include milk. Well, now is your chance to put pancakes back on the menu with this delicious dairy-free recipe.
These fluffy flapjacks are easy to make for a relaxing weekend brunch or even busy weekday mornings on the go. If you keep a mixture of the dry ingredients labeled in airtight containers in the pantry you can throw together dairy-free pancakes in no time.
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened plain almond milk or other non-dairy milk
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 1 1/2 teaspoons canola oil
- In a medium-sized mixing bowl, sift together the flour, sugar, baking powder, and salt, making a well in the center.
- In a separate bowl, whisk together the almond milk, whole egg, egg yolk, and canola oil until well combined. Pour into the well in the dry ingredients and mix until just combined. (Batter should still have some lumps—do not overmix.)
- Lightly oil a heavy-bottomed skillet or griddle and place over medium heat. Once hot, add the batter to the pan, about 1/4 cup at a time.
- Flip the pancakes when bubbles begin to form on the surface and the edges have started to rise. Cook the other side of the pancakes for about 1 to 2 minutes more, or until golden brown.
- Repeat until all of the batter is used, keeping the pancakes warm either on a plate beneath a towel or in a 200 F oven. Serve with toppings of choice.
Tips and Variations
You may have been surprised to see that the directions call for sifting the dry ingredients, as this isn't common with standard pancake recipes and more often suggested when making delicate cakes and baked goods. But considering that sifting aerates the flour and removes the lumps, and helps combine the dry ingredients together, this technique seems to make sense when preparing pancakes—overmixing the dry with wet ingredients will result in chewy, dense pancakes instead of fluffy flapjacks, so any way to avoid this is ideal.
In traditional recipes, the milk contributes to making the pancakes fluffy, so if you are swapping out regular milk for a dairy-free version, it is important that you follow the recipe as it is written. Make sure to include the baking powder as this ingredient helps in creating the fluffiness and don't skimp on the eggs as they contribute to the light texture. And when replacing oil for butter in recipes such as pancakes, make sure to use a neutral tasting oil such as canola or vegetable.
As you would with any pancake breakfast, make available a variety of toppings so people can customize their own plates. Fresh fruit, powdered sugar, dairy-free chocolate, or maple syrup are often expected, but you may want to add caramelized bananas, fruit compote, and chocolate-hazelnut spread for those without a dairy allergy.
You can also turn this basic recipe into flavored pancakes by adding a little bit of vanilla extract, blueberries, or bananas.
To make breakfast time even more fun, create pancakes in special shapes like hearts or squares for your little ones, or use heat-proof cookie cutters (coated with nonstick spray) for special occasions such as celebrations and anniversaries. Just place the cookie cutter in the hot pan, fill with batter, and flip carefully. Remove mold when pancake is cooked.
|Nutritional Guidelines (per serving)|
|Total Fat||64 g|
|Saturated Fat||18 g|
|Unsaturated Fat||28 g|
|Dietary Fiber||7 g|