Nothing says weekend brunch quite like pancakes. This recipe makes the thickest, fluffiest pancakes and there are always plenty left over for a second breakfast or snack!
Because of Jacob’s food allergies, it’s been slightly challenging to make some of our go-to’s and favorites safely for him. For these pancakes, I use Ripple milk and plant butter in the pan as safe dairy-free options, and even the pickiest dairy lovers love them!
Happy brunching!
xo, Stephanie
Fluffy Dairy-Free Pancakes
The thickest and fluffiest dairy-free pancake recipe, that makes plenty of leftovers!
Ingredients
- 1.5 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking power
- .5 tsp salt
- 1.25 cup milk alternative nut milk would be thinner than Ripple
- 3 tbsp oil olive or canola
- 1 egg
- 1 tsp vanilla extract
Instructions
- Pre-heat a non-stick griddle or large pan to medium-high heat, and coat with butter substitute or oil. I coat with plant butter even if I'm using a non-stick pan for taste!
- In a large bowl, whisk together the flour, sugar, baking powder, and salt
- Add milk substitute, oil, egg, and vanilla extract, and whisk until smooth (some lumps are ok)
- Pour about 1/3 cup or batter on to the pan for each pancake – the batter pours out really thick so you'll need to pour slowly! Cook until bubbles are visible, flip, and cook about 2 minutes on the other side
- Repeat until the batter is all used
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