This dairy free pancake recipe makes the perfect stack of light and fluffy pancakes – perfect for a Saturday morning! Enjoy these healthy pancakes with maple syrup or fresh fruit.
Do you remember eating pancakes when you were growing up? Pancake breakfasts were such a fun weekend tradition at our house.
Of course, we used a store-bought pancake mix, and regular milk and butter. That just won’t do for us anymore! We still love our weekend breakfasts, but now we enjoy a big stack of dairy free pancakes with vegan buttery spread and warm maple syrup.
Yes, you can have flavorful, fluffy, light pancakes made without dairy and eggs! This dairy free pancake recipe is so good, no one will even guess that it’s free of milk and eggs.
And for those who like to make a lot of pancakes and serve them throughout the week, you can save these in the refrigerator for up to five days.
This dairy free pancake recipe uses a variety of flours for added fiber and flavor. I love the idea of including oatmeal in pancakes, but since my boys don’t love that texture, I grind the oatmeal in the food processor before adding it. You could also use oat flour if you happen to have that in the pantry. Spelt flour is a healthy choice for pancakes, but you could use whole wheat flour if you prefer.
Top these milk free pancakes with warmed maple syrup or fresh berries. You’ll love how light and fluffy these are!
You’ll love this egg free and dairy free pancake recipe! It’s:
- easy to make
- a great way to enjoy more whole grains
- vegan and nut free
- perfect when topped with fruit or maple syrup
- a healthy breakfast the whole family will love
Dairy Free Pancake Recipe.
These dairy free pancakes are light, fluffy, and delicious when topped with warm syrup or fresh berries.
For the pancakes:
- 3/4 cup oats
- 1/4 cup white spelt flour
- 1 cup whole spelt flour
- 1 1/2 Tablespoons baking powder
- 1/4 teaspoon salt
- 1/4 cup vegan buttery spread melted
- 2 Tablespoons brown sugar
- 1 1/4 cup non-dairy milk
- vegan buttery spread for frying
Grind the oats in the food processor until a fine flour is formed. Place the white spelt flour, whole spelt flour, ground oats, baking powder, and salt into a large bowl and whisk together.
Add the melted vegan buttery spread, brown sugar, and non-dairy milk and stir gently until combined,
Set aside and let rise for a few minutes.
Place some vegan buttery spread in a skillet and heat over medium heat. Once the buttery spread is sizzling, spoon some batter into the pan. Let the pancakes cook for about 3-4 minutes, until the edges look done before flipping. Cook on the other side for another 3 minutes until golden brown on both sides.
Add more vegan buttery spread to the pan and cook the remaining pancakes. Serve with vegan buttery spread on top, maple syrup, and fresh berries if desired.
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