Dairy-Free Belgian Pancakes
Fluffy, golden, and completely dairy-free, these Dairy-Free Belgian Pancakes deliver all the indulgence of classic pancakes without the use of milk or butter. Using a clever blend of almond milk and apple cider vinegar to create a plant-based buttermilk substitute, this recipe ensures every bite is light and airy thanks to whipped egg whites folded into the batter. With just 10 minutes of prep time, these pancakes are perfect for busy mornings or relaxed brunches alike. Customize them with your favorite toppings—think warm maple syrup, fresh berries, or even a sprinkle of powdered sugar—for a breakfast treat that's both comforting and allergen-friendly. Perfect for vegan-adjacent diets or anyone looking to enjoy a lactose-free spin on traditional Belgian pancakes!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1.25 cups unsweetened almond milk
- 2 large eggs
- 0.25 cup vegetable oil
- 1 teaspoon apple cider vinegar
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
Step 2
In another bowl, mix the almond milk and apple cider vinegar. Let it sit for a few minutes to thicken slightly, making a dairy-free buttermilk substitute.
Step 3
Separate the egg yolks from the whites. Add the yolks to the almond milk mixture along with the vanilla extract and vegetable oil. Mix well.
Step 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix.
Step 5
In a clean bowl, beat the egg whites until they form soft peaks.
Step 6
Carefully fold the beaten egg whites into the pancake batter using a spatula. This will give the pancakes their signature fluffiness.
Step 7
Preheat a non-stick griddle or frying pan over medium heat, and lightly grease with a bit of oil or cooking spray.
Step 8
Pour approximately 1/4 cup of batter for each pancake onto the griddle. Cook for about 2-3 minutes or until bubbles form on the surface. Flip and cook the other side for another 2 minutes or until golden brown.
Step 9
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Step 10
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or a sprinkle of powdered sugar.
Nutrition Facts
| Serving size | (692.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1419.9 |
| Total Fat 68.0g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 34.4g | |
| Cholesterol 372mg | 0% |
| Sodium 2853.7mg | 0% |
| Total Carbohydrate 172.9g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 26.1g | |
| Protein 32.5g | 0% |
| Vitamin D 189.8IU | 0% |
| Calcium 609.3mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 450.8mg | 0% |
Source of Calories