Fluffy Pancakes: A No Dairy Option
Pancakes are yummy! They are cheap, easy, and my family loves them. As you can see, pancakes posses the trifecta of breakfast perfection! Thus, I make them quite often. It’s pretty cool because people think you’re all fancy and such because you just made them pancakes from scratch. Yet, the total time it takes to whip these babies up is like… nothing… ok like 20 minutes (depending on how many you make) . I usually double or triple this recipe and most of the time I use water instead of almond milk, or do a half and half deal.
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Water Works Great in these Pancakes
I will often use Almond milk in these pancakes because it adds a little more protein and calcium but I have some news that may shock you. I actually think these pancakes are better with water instead of milk! Seriously, whenever I’m out of milk, I make these pancakes with water and they are so soft and fluffy. Give water a try, you won’t regret it!
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Why I don’t use Milk
I have nothing against cows. Truly, they are amazing creatures. I dress up like a cow every year to get my free “Chick Fila” meal. I solute cows! But Cow milk, cheese, cream, yogurt and unfortunately ice cream make me feel like a beachball that’s over inflated, amongst other things. Also, a few of my kiddos are also sensitive to it. So, if you’re looking at this recipe and the lack of milk has you staring out your window with helpless melancholy… don’t worry you could substitute some cow’s milk for the almond milk and it would work out just fine.
Products I love!
Classic Fluffy Pancakes
Ingredients
- 1 Cup Flour Sometimes I do half of the flour with Whole wheat flour
- 3 Tbsp Sugar
- 2 Tsp Baking Powder
- ½ Tsp Salt
- 1 Cup unsweetened almond milk or water or use cows milk for dairy version
- 2 Large eggs (lightly beaten)
- 1½ Tsp Canola Oil
- ½ Tsp Vanilla
Instructions
- Gather the ingredients and heat up pancake griddle.
- In a medium-sized mixing bowl, mix or sift together the flour, sugar, baking powder, and salt, making a well in the center.
- In a separate bowl, whisk together the almond milk, eggs (better if they are room temperature), and canola oil until well combined.
- Pour into the well in the dry ingredients and mix until just combined. (Batter should still have some lumps—do not over-mix.)
- Lightly oil (I like to use coconut oil) a heavy-bottomed skillet or griddle and place over medium heat. Once hot, add the batter to the pan, about 1/4 cup at a time.
- Flip the pancakes when bubbles begin to form on the surface and the edges have started to rise. Cook the other side of the pancakes for about 1 to 2 minutes more, or until golden brown.
- Repeat until all of the batter is used, keeping the pancakes warm either on a plate beneath a towel or on a cooling rack in the oven (warm it to 200 degrees, then turn it off before you put pancakes in). Serve with your favorite toppings.
Notes
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