Dairy-Free Soft and Fluffy Blueberry Pancakes
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Dairy-Free Pancakes — Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!
Fluffy Dairy-Free Pancake Recipe
If you think that dairy-free pancakes means you’re going to be eating lead balloons, think again. The pancakes are soft, light, fluffy, and are new all-time favorites.
In the past, I’ve tried making dairy-free pancakes and have ended up with items (can’t even call them pancakes) that ranged from thin and flimsy to dense and heavy. And all of them went directly into the trash.
I’ve had good luck with other blueberry and fruity breakfast items, and I’m glad I attempted dairy-free blueberry pancakes again.
For the wet ingredients, I used Silk Unsweetened Vanilla Almond Milk. I swear by this stuff. It only has 30 calories per 8 ounces, tastes great, and if I need a vegan milk, this is my absolute go-to.
I fried them with just non-stick cooking spray. No butter pools or puddles of oil needed. Pancakes are like sponges, just soaking in all those unnecessary fat grams and becoming dense and heavy.
The blueberries are sweet, juicy, and add such a nice touch. I never want plain pancakes again after having an abundance of blueberries in every bite of these fluffy stacks.
My daughter — who’s taste-tested her way through a couple cookbooks and years of blog posts — said these are my best pancakes to date. I happen to agree.
What’s in the Dairy-Free Pancakes?
To make this dairy-free pancake recipe, you’ll need:
- All-purpose flour
- Brown sugar and granulated sugar
- Baking powder and baking soda
- Silk Unsweetened Vanilla Almond Milk
- Coconut oil
- Vanilla extract
- Blueberries (optional)
How to Make Dairy-Free Pancakes
The pancakes are easy and follow standard pancake-making protocol. A bowl of dry ingredients, a bowl of wet, fold the wet into dry, fold in the blueberries, and fry them up.
If cooking the pancakes in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175ºF to 200ºF oven to keep warm until all pancakes have been fried.
Can I Substitute the Coconut Oil?
To keep the almond milk pancakes dairy-free, rather than using melted butter in the batter, I used coconut oil. The pancakes don’t taste like coconut, but substitute with another oil if you’re concerned.
Can I Use Another Non-Dairy Milk?
I made this dairy-free pancake recipe with almond milk, but you’re welcome to use another unsweetened non-dairy milk if desired.
Tips for Making Almond Milk Pancakes
Note that I used frozen blueberries, but fresh work too! If using frozen, do not thaw them first because frozen berries bleed less.
The less you stir in the blueberries, the less they will run and bleed and turn the batter blue-green.
The pancake batter should be fairly thick. However, if your batter needs a bit extra flour or splash of almond milk so that it’s a nice scoopable consistency for scooping onto skillet, tweak as necessary.
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup Silk Unsweetened Vanilla Almond Milk
- 1 large egg
- 2 to 3 tablespoons liquid-state coconut oil (canola or vegetable oil may be substituted)
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries (Optional. I used frozen and if using frozen, do not thaw because frozen berries run/bleed less; fresh may be used)
- maple syrup for serving, or your favorite topping (try Mixed Berry & Lemon Preserves, Vanilla Maple Syrup, or Ginger Molasses Maple Syrup
- In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside.
- In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla.
- Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick. If your batter needs a bit extra flour or splash of almond milk so that it’s a nice scoopable consistency for scooping onto skillet, tweak as necessary.
- Gently fold in the blueberries. The less you stir, the less they will run and bleed and turn the batter blue-green; set bowl aside.
- Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
- Using a 1/4-cup measure or large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
- Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
- Tip- If cooking in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175F to 200F oven to keep warm until all pancakes have been fried.
- Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
- Serve with maple syrup or your favorite topping.
Storage: Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in a toaster oven.
Amount Per Serving: Calories: 397Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 265mgCarbohydrates: 68gFiber: 2gSugar: 47gProtein: 4g
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