Dairy-free Pancakes
The perfect start to a Saturday morning, these dairy-free pancakes simple and delicious. We have tried and rejected a lot of dairy-free pancake recipes because they are too dry, too complicated, or just falling apart. These dairy-free pancakes fix all of that with no milk or butter. I’m obsessed. They won’t disappoint.
To make the pancakes, combine dry ingredients in a bowl and set aside. Then add the can of coconut milk to a bowl. Sometimes the coconut milk will have separated – so just whisk it until it comes together again. Next, add the egg, a drizzle of honey, and vanilla. Add the dry ingredients into the wet ingredients. The batter has a thicker consistency than typical pancake batter, so we like to pour about 1/4-1/3 c. on the griddle and then flatten the batter into a circle.
Dairy-free Pancakes
Notes
Sugar can be used instead of the 1/2 T. honey, just add the sugar to the dry ingredients instead of the wet.
To reheat we like to stick them in the toaster
Ingredients
- 1 cup flour (can use whole wheat, white flour, or a combination)
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1 t. salt
- 3/4 cup canned coconut milk
- 1 egg
- 1/2 T. honey
- 1 t. vanilla
Instructions
- MIX dry ingredients (1 cup flour, 1/2 t. baking soda, 1/2 t. baking powder, 1 t. salt) in a medium sized bowl, set aside
- HEAT griddle to 350 °F or pan on medium
- WHISK coconut milk in large bowl until smooth
- ADD 1 egg, 1/2 T. honey, 1 t. vanilla to coconut milk
- FOLD the dry ingredients into the wet ingredients until just combined, do not overmix – a little clumpy is okay
- POUR and flatten/shape batter with a spatula onto griddle/pan. The batter is thick so flattening helps them to cook through.
- FLIP when golden brown
- SERVE with maple syrup, powdered sugar, or berries
