Fluffy Dairy-Free Pancakes
Serves 810 mins prep6 mins cook
Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!
0 servings
What you need
Instructions
-1 In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside. -1 In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla. -1 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. -1 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. -1 Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray. -1 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. -1 Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through. -1 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. -1 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. -1 Serve with maple syrup or your favorite topping.View original recipe