You asked for Dairy-Free Classic Pancakes so here is my take on a classic pancake recipe, but dairy free! For these pancakes I usually use unsweetened plain almond milk or another non-dairy milk. You won’t even notice the difference!
My top tip when making pancakes is to sift well to ensure the flour is aerated and to minimize large lumps. Sifting also helps combine the dry ingredients evenly. Overmixing the batter to remove lumps will result in dense and chewy pancakes instead of light fluffy ones.
To make Dairy-Free Classic Pancakes, you will need the following ingredients:
Sift the flour, sugar, baking powder, and salt together in a large mixing bowl. Make a well in the centre of the dry ingredients.
Place the almond milk, whole egg, egg yolk, and canola oil in a separate bowl and whisk well.
Pour the wet ingredients into the dry and mix until the ingredients are just incorporated. Do not over-mix - the batter should have some lumps in it.
Preheat a skillet or griddle over a medium-high heat and brush lightly with oil.
Ladle ¼ cup of the pancake batter onto the hot pan.
Cook the pancake until bubbles start to appear on the surface.
Flip the pancakes and cook for 1-2 more minutes until they are a golden-brown color on both sides.
Repeat until you have used all the batter.
Serve the pancakes immediately with your favourite toppings. I love to drizzle mine with maple syrup.
You won’t even miss the dairy in these Dairy-Free Classic Pancakes are! Try them this weekend and come back to leave a review to tell me how you get on!
Dairy-Free Recipes
Vegetarian Recipes
