The Best Dairy Free Pancakes (That Actually Taste Good).
These dairy free pancakes are light, fluffy, and incredibly delicious when topped with warm syrup or fresh berries.
Ingredients
For the pancakes:
- ⅓ cup oats
- 1 cup white spelt flour or all-purpose flour
- ¼ cup whole spelt flour or wheat flour
- 1 ½ Tablespoons baking powder
- ¼ teaspoon salt
- ¼ cup vegan buttery spread melted
- 2 Tablespoons brown sugar
- 1 ¼ cup non-dairy milk or water
- vegan buttery spread for frying
Instructions
- Grind the oats in the food processor until a fine flour is formed. Set aside.
- Place the melted vegan buttery spread and brown sugar in a large bowl and stir gently until combined,
- Place the white spelt flour, whole spelt flour, ground oats, baking powder, salt , and non-dairy milk into the bowl and stir to combine.
- Set aside and let the batter rise for a few minutes.
- Place a Tablespoon of vegan buttery spread in a frying pan 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 gently. Cook on the other side for another 3 minutes until golden brown on both sides. Don't rush the cooking process!
- 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.
Notes
This recipe makes about 8 pancakes. Nutrition facts are for 2 pancakes.
You can store these pancakes in the refrigerator for up to 5 days.
These pancakes can be frozen for up to 3 months. Wrap each pancake in waxed paper, then place in a ziploc freezer bag.
Nutrition
Calories: 318kcalCarbohydrates: 43gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 281mgPotassium: 595mgFiber: 6gSugar: 8gVitamin A: 829IUVitamin C: 5mgCalcium: 307mgIron: 3mg
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