dairy free pancakes

These easy Dairy Free Buttermilk Pancakes are are healthy and delicious. A simple trick with almond milk makes buttermilk! You can still have these simple fluffy pancakes for breakfast without the dairy!

Dairy Free Buttermilk Pancakes

c milk of choice (I used unsweetened almond milk)

T apple cider vinegar vinegar

c flour

eggs

sugar

T oil (I use canola)

tsp vanilla extract

tsp sea salt

tsp baking powder

tsp baking soda

Combine milk and vinegar and whisk. Allow to sit for about 3-5 minutes.

Whisk eggs, vanilla, canola oil, sugar, and &#039;buttermilk.&#039; (vinegar milk combination.)

In another bowl, whisk dry ingredients together.

Slowly stir dry ingredients into wet ingredients. Try not to over stir. There will still be lumps.

Oil a skillet and heat desired size pancakes until edges begin to bubble around the edges.

Flip and heat several minutes until browned to the desired level.

Serve with your favorite pancake toppings.

These healthy Banana Protein Pancakes can be whipped together in a matter of 10 minutes and only a blender is required! Plus, they are high in protein and fibre, making for an ultra filling breakfast. Say hello to your new favourite breakfast! {Gluten-free &amp; dairy-free}

Banana Protein Pancakes

oats

tbsp chia seeds

egg whites

banana*

cinnamon

tsp salt

tbsp vanilla protein powder (optional)

In a blender, mix together all of the ingredients until combined and smooth.

Preheat griddle to medium high. Spray with cooking spray. Using a tablespoon, scoop pancake mixture on the pan so it forms a medium circle (use about 2 heaping tablespoons for each pancake).

Cook for 4-5 minutes on the first side or until edges start to harden and bubbles start to form on surface. Flip and cook for an additional 1-2 minutes on the other side.

Top with sliced banana, peanut butter, chocolate chips, coconut and maple syrup, if desired.

https://embed.mediavine.com/videos/ruufehq03snui0pjr7b9

These healthy Banana Protein Pancakes can be whipped together in a matter of 10 minutes and only a blender is required! Plus, they are high in protein and fibre, making for an ultra filling breakfast. Say hello to your new favourite breakfast! {Gluten-free & dairy-free}

Vegan protein pancakes are a plant-based breakfast with real food ingredients, but no dairy or eggs. Make this recipe to kickstart your day!

Vegan Protein Pancakes (Sugar Free Option)

Oat Flour (See notes for grain-free option)

(30-45 grams) Plant-Based Protein Powder (See notes for alternatives)

1-3 tbsp sweetener or sugar substitute

tsp Baking Powder

tsp Baking Soda

tbsp Apple Cider Vinegar

tbsp Coconut Oil (or butter, if tolerated)

In a medium-size mixing bowl, whisk together dry ingredients. In a smaller bowl, whisk together the milk and apple cider vinegar. After a few minutes, it will start to curdle, like real buttermilk does. 

When it has curdled, add the milk mixture to the bowl with dry ingredients. Whisk to combine, being careful not to over mix.

Let batter rest for 5 minutes. Meanwhile, heat a griddle over low to medium heat. Grease with coconut oil or butter.

Using a 1/4 or 1/3 cup measuring cup, add batter to the hot griddle. When small bubbles begin to form (about 2-3 minutes, depending on the thickness of batter), sprinkle 4-6 blueberries on top of the pancake. Cook for another 30 seconds and then use a spatula to flip the pancake over. Cook for an additional 2-3 minutes on other side, or until golden. Repeat with remainder of pancake batter.

Serve the vegan protein pancakes warm, with extra berries and maple syrup.

Can’t wait to make these! I love Bob’s Red Mill products! I eat their gluten free oats literally every morning for breakfast! So these pancakes will be a great change lol!!

Wonderful for breakfast or brunch! These pancakes are so incredible, a new favorite for us!

This is such a perfect day starter! A new favorite breakfast at my house!

These easy vegan banana oat pancakes only take 10 minutes and 3 simple ingredients to throw together!

Vegan Banana Oat Pancakes

banana

coconut milk (from the can)

In a high speed blender, add the oats, banana, and ¾ cup coconut milk

Blend on high , adding more coconut milk if needed to get it to blend smooth, batter will be very thick

Heat a nonstick skillet over medium heat, once hot add ¼ cup of batter and use the back of the scoop to gently press down flat

Cook 2-3 minutes each side, or until firm and golden on both sides

Serve with banana, walnuts, and maple syrup

These Low FODMAP Buckwheat Banana Pancakes contain no added sugar! And are dairy-free.Low FODMAP Serving Size Info: Makes about 24, 3-inch pancakes; 8 servings; 3 pancakes per serving

Low FODMAP Buckwheat Banana Pancakes

(460 ml) unsweetened almond milk

lemon juice

(100 g) buckwheat flour

baking soda

salt

bananas,

eggs, (at room temperature)

(60 ml) vegetable oil

Whisk together the almond milk and lemon juice and allow to sit until thickened, about 5 minutes. This is your faux “buttermilk”.

Meanwhile, Whisk together the flour, buckwheat flour, baking powder, baking soda and salt in a large bowl, to aerate and combine. Make a well in the center.

Place bananas in another mixing bowl and mash well, then whisk in the eggs and oil until smooth, then whisk in the faux “buttermilk”.

Pour this wet mixture over the dry and whisk just until combined - a few lumps are okay.

Heat an electric griddle, a large heavy skillet (such as cast iron), or nonstick pan over medium-low heat, brush with a bit of oil or spritz with nonstick spray and heat until a few drops of water sprinkled on the surface dance about.

Dole out about 1/4-cup (60 mamounts of batter at a time; we use an ice-cream scoop. Cook until bubbles begin to appear here and there in the pancakes, about 2 minutes. Check the bottoms, which should be golden brown. Flip over and cook for a minute or two more. Serve hot with pure maple syrup - and a pat of butter if you are not non-dairy.

Super FLUFFY gluten-free pancakes that taste like your classic pancake house favorites. Naturally sweetened, optionally dairy-free, made in 1 bowl, and oh-so delicious!

Super Fluffy Gluten-Free Pancakes (1 Bowl!)

milk

eggs ((organic, pasture-raised when possible))

Tbsp avocado oil

almond flour*

brown rice flour

potato starch ((NOT potato flour))

cassava flour

coconut sugar sugar

Dairy-free butter

Maple syrup

To a medium mixing bowl, add dairy-free milk, eggs, oil, and vanilla. Whisk well to combine.

Next, add almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, baking powder, and sea salt. Whisk until no flour streaks remain. Let the batter rest for about 5 minutes while you preheat your pan.

Heat a cast iron or non-stick skillet (or a griddle) over medium heat. Add enough oil or butter to lightly coat the bottom of the pan. Once hot, spoon ~1/4 cup batter onto the pan and cook for 1-3 minutes until the bubbles start to &quot;stick&quot; and the edges are slightly dry. Flip and cook on the other side for another 1-2 minutes, reducing the heat to medium-low if browning too quickly. Repeat with the remaining batter.

Serve warm with optional butter and maple syrup or your favorite toppings. Leftovers can be stored in the refrigerator for 3-4 days or in the freezer for 1 month (or longer). To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. Reheat in the toaster oven, microwave, or oven until hot.

https://www.youtube.com/watch?v=OOZGeKTFk1g

Super FLUFFY gluten-free pancakes that taste like your classic pancake house favorites. Naturally sweetened, dairy-free, and made in 1 bowl!

Full Recipe: https://minimalistbaker.com/super-fluffy-gluten-free-pancakes/
 
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Super Fluffy Gluten-Free Pancakes (1 Bowl!) | Minimalist Baker Recipes

What can be better than an easy-to-make, delicious stack of Blueberry Pancakes on a lazy weekend morning? The fact that these are made using less than ten simple whole food ingredients (without eggs and dairy!) in one bowl is just cherry on top!

Blueberry Pancakes

½ cups of all-purpose or whole wheat flour

baking powder

¾ cups of plant milk

maple syrup

vanilla extract

Tablespoons mashed banana

blueberries

Add all of the dry ingredients (flour, baking powder, salt, and cinnamon) to a large mixing bowl. Stir to combine.

Add in the plant milk, maple syrup, vanilla, and mashed banana, and mix everything well until it has a uniform consistency.

Add in the berries or chopped fruit.

Heat a lightly oiled pan to medium-high heat. Scoop out large spoonfuls of batter onto the pan and cook until bubbles start to form. Flip and cook until slightly browned on the other side. Repeat with the rest of the batter.

Top pancakes with more fruit, maple syrup, and enjoy.

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Dairy Free Buttermilk Pancakes

Banana Protein Pancakes

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Top 7 dairy free pancakes recipes from across the web

The most viewed dairy free pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dairy Free Buttermilk Pancakes

Banana Protein Pancakes

Vegan Protein Pancakes (Sugar Free ...

Vegan Banana Oat Pancakes

Low FODMAP Buckwheat Banana Pancake...

Super Fluffy Gluten-Free Pancakes (...

Blueberry Pancakes

The most viewed dairy free pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine