Fluffy Dairy-Free Pancakes Recipe for a Healthy Breakfast
Dear food lover,
Are you looking for a pancake recipe that is dairy-free, gluten-free, and made with organic and healthy ingredients? Look no further, because I have got you covered!
I am a nutritionist who has dedicated my life to finding the perfect balance between health and taste. Today, I am going to share with you one of my favorite pancake recipes. Not only is it delicious, but it is also very healthy as it is made with oats and almond milk instead of regular flour and cow’s milk.
I understand how difficult it can be to find recipes that accommodate various dietary restrictions such as those for vegans or individuals with gluten intolerance, which is why I wanted to create this recipe that can be enjoyed by everyone.
In this article, I will provide you with step-by-step instructions on how to make fluffy dairy-free pancakes that will leave your taste buds satisfied and your body feeling energized. So grab your apron and let’s start cooking!
Sincerely,
Your fellow foodie
Why You’ll Love This Recipe
As a nutritionist and food blogger, I know how important it is to have tasty and healthy recipes in your repertoire. That’s why I’m excited to share my dairy-free pancake recipe with you. Whether you’re vegan, lactose intolerant, or just trying to eat healthier, you’ll find that this recipe is a delicious option that doesn’t sacrifice taste or texture.
But what makes these pancakes so great? First of all, they’re dairy-free, which means they don’t contain any milk or butter. Instead, we use oat milk and margarine to create a rich and creamy batter that’s just as satisfying as traditional pancakes. And because they’re made with gluten-free flour, these pancakes are also a great option for those with gluten sensitivities.
Another reason to love these pancakes is that they’re easy to make. With just a few simple ingredients and some basic cooking skills, you can whip up a batch of fluffy, golden-brown pancakes in no time. And because they’re so versatile, you can customize them with your favorite toppings and mix-ins to suit your tastes.
Finally, these dairy-free pancakes are a healthy choice for breakfast or brunch. With no butter or heavy cream, they’re lower in fat and calories than traditional pancakes. Plus, they contain ingredients like oat milk, which is high in fiber and protein, as well as baking powder which is great for digestion.
In short, this dairy-free pancake recipe is the perfect option for anyone who wants a delicious, healthy breakfast without sacrificing taste or texture. So why not give it a try and see for yourself? Your taste buds (and your body) will thank you!
Ingredient List
Wet Ingredients:
- 1 egg (or vegan option: 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water and let sit for 5 minutes)
- 1 cup of dairy-free milk (oat milk or almond milk work well)
- 2 tablespoons of melted margarine or vegetable oil
- Water (50/50 ratio with coconut milk)
- 3 tablespoons of granulated sugar
Dry Ingredients:
- 1 cup of all-purpose flour (or gluten-free flour)
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
Note: All ingredients are listed in US customary metric and metric formats. If needed, feel free to substitute any ingredient with an equal amount. Additionally, if you would like to replace milk altogether, use coconut milk instead, substituting it with half water at a proportion of a 50/50 ratio.
The Recipe How-To
Now that you have gathered all the necessary pancakes ingredients, it’s time to whip up a batch of delicious dairy-free pancakes. Follow these simple steps to make fluffy dairy-free pancakes that will leave you craving for more.
Step 1: Mix Dry Ingredients
In a medium-sized mixing bowl, combine the flour, baking powder, sugar, and salt. Mix all these dry ingredients with a whisk until well combined.
Step 2: Mix Wet Ingredients
In a separate medium-sized mixing bowl, whisk together the egg, water, and melted margarine. Then add in the desired amount of oat milk or any other non-dairy milk alternative.
Step 3: Combine Wet and Dry Ingredients
Slowly pour the wet ingredients into the dry ingredients bowl while whisking continuously. Ensure that everything is well mixed and there are no lumps formed. If you like your pancakes thicker or thinner, then adjust the amount of milk added accordingly.
Step 4: Preheat a Pan and Add Batter
Heat your non-stick skillet or griddle over medium heat once your batter is well mixed. Drizzle some vegetable oil on the pan to prevent sticking. Use a measuring cup or ladle to add batter onto the pan.
Step 5: Cook Pancakes
Allow the pancakes to cook until small bubbles form on top and edges start to firm up. In about two minutes, use a spatula to flip your pancake over carefully. Allow it to cook on this side for an additional one minute until both sides are golden brown.
There you go! Your delicious dairy-free pancakes are ready to be enjoyed!
Remember, if you want to make this recipe vegan, simply replace the egg with any vegan option that you prefer such as banana or applesauce.
Substitutions and Variations
Pancakes are a classic breakfast dish and there are many different ways to make them. In this recipe, we used dairy-free ingredients to make the pancakes suitable for those who are lactose intolerant or vegan. However, there are several other substitutions and variations you can try out to customize your pancakes according to your preferences.
1. Flour Substitutions: If you’d like to make gluten-free pancakes, swap for gluten-free flour or almond flour. You could also use oat flour if you want something more wholesome. If you’re interested in trying out something new, use a mix of different flours like buckwheat, spelt or coconut.
2. Milk Substitutions: We used oat milk in this recipe, but you can use any non-dairy milk of your choice like soy or almond milk. If you don’t have access to these alternatives you can replace milk with an equal amount of water.
3. Margarine Substitutions: Instead of using margarine, coconut oil is a great alternative that adds a nutty flavour and crispy texture to the pancakes.
4. Egg Substitutions: For vegan pancakes use a flax egg instead. Mix one tablespoon of ground flaxseed with 3 tablespoons of water and let sit until it thickens. Other egg replacements include mashed bananas, applesauce or silken tofu.
5. Sweetener Substitutions: Sugar is added to enhance the sweetness in the pancakes, but you can substitute with maple syrup, honey or agave syrup for a healthier option.
6. Topping Variations: For extra sweetness top your pancakes with sliced fruits like strawberries and bananas or drizzle some nut butter on top.
By making these substitutions and variations you can create pancakes tailored to your individual taste buds without compromising on nutrition and healthfulness!
Serving and Pairing
Now that you’ve created these fluffy dairy-free pancakes, it’s time to serve them up and enjoy them! I love to top my pancakes with fresh fruit, like bananas or berries, and a drizzle of pure maple syrup. You can even add a dollop of dairy-free whipped cream for an extra special touch.
If you’re feeling adventurous, feel free to add in some fun toppings like chocolate chips, chopped nuts, or toasted coconut flakes. These additions will take your pancake game to the next level and make for an extra special treat.
When it comes to pairing your pancakes with a beverage, I recommend serving them up with a hot cup of coffee or tea. The warm and comforting flavors will complement the sweetness of the pancakes perfectly.
Beyond breakfast time, these dairy-free pancakes can also make for a sweet afternoon snack or satisfying dessert. Serve them up with a scoop of dairy-free ice cream or some sliced seasonal fruit for a delicious and nutritious treat that’s sure to please.
No matter how you choose to enjoy your fluffy dairy-free pancakes, remember to savor each bite and enjoy the delicious flavor and texture that this recipe provides.
Make-Ahead, Storing and Reheating
Once you have made your dairy-free pancakes, there are a few things you can do to ensure that they stay delicious for as long as possible. If you want to enjoy your pancakes in the future, it’s essential to store them correctly. Here’s what I recommend:
Make-Ahead:
If you want to prepare your pancake batter ahead of time, keep it in the refrigerator until you’re ready to cook. You can make the batter up to a day ahead of time, but I wouldn’t suggest making it any further in advance. This way, you’ll have more time to enjoy your company and not stress out about cooking in the morning.
Storing:
Pancakes typically taste best when eaten immediately after cooking. However, if you’re not going to eat your pancakes right away, they can still be stored for a later time. Place the cooked and cooled pancakes in an airtight container or resealable bag and store them in the refrigerator. The pancakes will last for up to 3 days without becoming stale.
Reheating:
To reheat the pancakes, preheat the oven to 350°F (175°C). Place the pancakes on a baking sheet and heat them in the oven for 5-10 minutes, depending on their thickness. Another option is reheating them in the microwave for about 30 seconds per pancake. It’s always easy and quick to refresh your pancakes when you what reheating method you prefer.
Remember that each time you reheat the pancakes, they will become dryer as some moisture is released during heating. So, try not to overdo it with reheating or storage.
By following these few tips and tricks, your dairy-free pancakes can remain fresh and delicious even after a few days!
Tips for Perfect Results
Making pancakes may seem easy but making them perfect requires some additional care. Here are a few tips to make sure you get fluffy, delicious pancakes every time:
1. Mix the batter gently: Overmixing the batter can result in tough and dense pancakes. Stir the dry ingredients into the wet ingredients until just combined, and don’t worry if there are still some lumps in the batter.
2. Use a non-stick pan or griddle: A non-stick surface will help ensure that your pancakes don’t stick and make flipping easier. If you don’t have a non-stick pan, lightly grease your cooking surface with vegetable oil or coconut oil.
3. Heat the pan properly: Heat your pan over medium heat until hot before adding the batter. The right temperature is crucial for golden brown pancakes that are cooked through but not burnt.
4. Don’t crowd the pan: Allow enough space between each pancake so that the batter can spread out and cook evenly. Overcrowding the pan can lead to unevenly cooked pancakes.
5. Flip carefully: Wait until bubbles appear on the surface of the pancake before flipping it over. Use a spatula to gently lift and flip the pancake over in one smooth motion.
6. Keep them warm: While you’re cooking multiple batches of pancakes, keep them warm in a 200°F (93°C) oven on a baking sheet covered with foil. This will keep them warm without drying them out.
Follow these tips for perfect pancakes every time!
FAQ
As a nutritionist cum food blogger, I get to interact with individuals from different cultures who have unique dietary needs. Over time, I have received numerous questions from my readers about pancakes, particularly dairy-free pancakes. It is only fair for me to provide answers to some of the most frequently asked questions in this section. In the FAQ section, you’ll find solutions to unique pancake situations from readers who undoubtedly share similar challenges as you.
What can replace milk in pancakes?
As a nutritionist and food blogger, I always emphasize the importance of using healthy dairy-free milk alternatives in cooking and baking. There are a variety of non-dairy milk options to choose from, including almond, oat, soy, hemp, cashew, and rice milk. Additionally, you can even make your own dairy-free half & half or heavy cream substitute by mixing equal parts water with either half & half or heavy cream. In this article, I will provide detailed instructions, tips, and recommendations for using these milk alternatives in your recipes.
Can I eat pancakes on a dairy free diet?
Pancakes are a popular breakfast item, however, individuals with dietary limitations like lactose intolerance or a dairy allergy often cannot enjoy them.
What can I substitute for 1 cup of milk in pancakes?
When you run out of milk for your pancake recipe or want a vegan alternative, there are numerous liquid substitutes that you can use. While water is the quickest option, it might make your pancakes dull and lacking in taste and texture.
What can I use instead of butter for pancakes?
Would you like to make your baked goods dairy-free without sacrificing the taste? Instead of melted butter, consider using an equivalent amount of vegetable oil or melted coconut oil in recipes such as muffins, quick breads or pancakes. Substitute would add moisture, softness, and help retain texture due to coconut oil being similar to butter when it is at room temperature.
Bottom Line
This dairy-free pancake recipe is not only healthy and organic, but it is also versatile and delicious. I believe that this recipe is a must-try for anyone looking to enjoy a guilt-free breakfast or brunch. Whether you are vegan, gluten-free, or lactose intolerant, this recipe can be modified to fit your dietary needs without sacrificing taste.
By using oat milk instead of regular milk and margarine instead of butter, this recipe retains its fluffy texture while being entirely dairy-free. Additionally, you can mix things up by adding fruits like blueberries or bananas to the batter, or by substituting the purpose flour for gluten-free flour or almond flour.
I hope this recipe inspires you to think outside of the box and experiment with different ingredients to create new and exciting variations of this dish. Remember that cooking should be fun and enjoyable, so don’t be afraid to play around with ingredients until you find the perfect recipe for you. Happy cooking!
Pancakes - Dairy Free Recipe
Ingredients
- 1 cup flour
- 3 tablespoons sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 tablespoons margarine
- 3/4 cup water
- 1 egg
Instructions
- Sift flour, sugar, baking powder and salt together into a mixing bowl.
- Heat frying pan and melt margarine. Coat bottom and pour remaining into bowl with flour.
- Add water and egg, mix well.
- Mixture can still be lumpy.
- Cook pancakes in fry pan, pour in mixture, wait until top gets bubble and them flip. 4 minutes per side usually works!
- Top with syrup, brown sugar or margarine and honey.