Pancakes! We love them, we crave them, but for a person who can’t eat dairy, finding a tasty dairy-free pancake can be a challenge. I can eat dairy, so finding an excellent pancake for me is simple, but Anthony can’t eat dairy, so I have learned to modify my own recipes and other people’s recipes to cook at home. My go-to dairy replacement is almond milk. It’s healthy, it contains no dairy, and it is easy to digest. In a recipe, you can hardly tell the difference between almond and regular milk!
The key to creating a non-dairy meal from scratch is to be aware of the ratios ordinarily used in basic recipes. For pancakes, I find that a standard is 1 part flour to 1 part liquid (such as milk or almond milk in our case). Everything else is preference – baking powder vs. baking soda, and the amounts often depend upon how fluffy you want the final product. Salt? Sugar? For me, it’s preference. Do I want more salt or more sugar? Vanilla extract? Perfect, but be sure to adjust your sugar amount, so your recipe isn’t too sweet. Here is my recipe for Fluffy Dairy-Free Pancakes.
- 1 cup flour
- 1 cup almond milk (or regular if you are using dairy)
- 1 egg
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon vanilla extract
- Non-dairy butter (I used Earth Balance Whipped, but if you do dairy, you can use regular)
- Add the dry ingredients to a mixing bowl
- Add wet ingredients and whisk the contents until combined
- The batter will be a little lumpy, and this is ok – don't over-whisk
- Heat pan at medium heat
- Add butter (non-dairy or dairy) to the heated pan. If the butter gently sizzles, it is ready.
- Using a regular sized ladle, ladle batter into the pan
- Cook until bubbles form in the batter and pop to create small craters on the pancake
- Once the craters are formed, you are ready to flip. Flip gently and close to the pan. Don't get fancy or quick or your batter will ker-ploop onto the pan.
- Cook for about a minute and a half
- Ladle, cook, repeat...
This recipe, of course, is open to interpretations, changes, and add-ons. If you prefer less salt, modify it or eliminate it altogether. If you prefer a sweeter pancake, add some cinnamon sugar or a full teaspoon of sugar instead of half. The beauty of a recipe is that it can be changed and perfected, but keep in mind that sometimes too much of a good thing can ruin a good recipe. (Ever add too much salt? I certainly have!)
We added to my recipe today. Dairy-free chocolate chips! Chocolate and fruit can burn when they make contact with the pan, so the best time to add them is while the pancake is already cooking. After your batter is ladled into the pan, wait a few seconds until the first bubble or two appear and then sprinkle your add-ins. I learned this little trick in a Bon Appetite article on their Website: 10 Common Pancake-Making Mistakes and How to Avoid Them.
Anthony and I had a wonderful breakfast of pancakes this morning. We topped them with strawberries and more non-dairy chocolate chips. “Our hearts are warm, our bellies are full, and we are feeling fine” as the old song in Carousel croons.