Dairy-Free Blueberry Pancakes
Start your morning off right with these fluffy and flavorful Dairy-Free Blueberry Pancakes, a delightful twist on the classic breakfast favorite. Made with unsweetened almond milk and melted coconut oil, this recipe skips dairy without sacrificing taste or texture. Bursting with fresh, juicy blueberries in every bite, these pancakes are a perfect choice for those with dietary restrictions or anyone seeking a plant-based breakfast option. With just 10 minutes of prep and a total cook time of 20 minutes, they’re quick and easy to whip up on busy mornings. Serve them warm, drizzled with maple syrup, for a stack of irresistibly golden pancakes that are as wholesome as they are indulgent. These pancakes are not only dairy-free but also perfectly fluffy, making them a weekend brunch favorite or a special weekday treat.
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Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Sugar
- 1.25 cups Unsweetened almond milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil, melted
- 1 cup Fresh blueberries
- 0 Cooking spray or additional coconut oil
Directions
Step 1
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
Step 2
In a separate bowl, mix together the almond milk, egg, and vanilla extract. Slowly add this liquid mixture to the dry ingredients, stirring gently until just combined. Be careful not to over-mix; some lumps are okay.
Step 3
Fold in the melted coconut oil into the batter, ensuring it is evenly incorporated.
Step 4
Gently fold the fresh blueberries into the batter, distributing them throughout.
Step 5
Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of additional coconut oil.
Step 6
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, the edges start to look dry, and the underside is golden brown, about 2-3 minutes.
Step 7
Flip the pancakes and cook for another 2-3 minutes, until the second side is golden brown and the pancakes are cooked through.
Step 8
Keep finished pancakes warm in a low temperature oven (about 200°F) while you cook the remaining batter.
Step 9
Serve the pancakes warm, drizzled with maple syrup, if desired.
Nutrition Facts
| Serving size | (748.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1198.9 |
| Total Fat 41.3g | 0% |
| Saturated Fat 25.3g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2233.5mg | 0% |
| Total Carbohydrate 179.9g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 28.6g | |
| Protein 28.1g | 0% |
| Vitamin D 163.6IU | 0% |
| Calcium 587.6mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 493.5mg | 0% |
Source of Calories