Dairy-Free Fluffy Pancakes with Berries
Start your morning off right with these Dairy-Free Fluffy Pancakes with Berries, a perfect recipe for a wholesome, plant-based breakfast. Light, airy, and irresistibly tender, these pancakes are made with a clever dairy-free "buttermilk" substitute using almond milk and apple cider vinegar, giving them that signature fluff without any dairy. Sweetened just enough with a touch of sugar and paired with a vibrant medley of fresh berries, this recipe strikes a delightful balance between indulgence and nutrition. Quick and easy to prepare in just 25 minutes, they’re perfect for busy mornings or relaxed weekend brunches. Serve these pancakes warm with a drizzle of maple syrup for a breakfast that’s as beautiful as it is delicious. Whether you’re vegan, lactose intolerant, or simply looking for a new twist on a classic, this recipe will brighten your day!
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Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 1.25 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons vegetable oil
- 1 cup mixed fresh berries
- 0 to taste maple syrup
Directions
Step 1
In a small bowl, combine the almond milk and apple cider vinegar to make a dairy-free buttermilk substitute. Set it aside for about 5 minutes until it thickens slightly.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Step 3
Add the almond milk mixture, vanilla extract, and vegetable oil to the dry ingredients. Mix gently until the batter is smooth and free of lumps, but do not overmix.
Step 4
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of vegetable oil or non-stick spray.
Step 5
Pour 1/4 cup of the pancake batter onto the skillet for each pancake, spreading it out gently with the back of a spoon if necessary.
Step 6
Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown.
Step 7
Repeat with the remaining batter, adding more oil to the skillet as needed between batches.
Step 8
Serve the pancakes warm, topped with the mixed fresh berries and a drizzle of maple syrup.
Nutrition Facts
| Serving size | (837.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1435.9 |
| Total Fat 45.5g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 26.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2945.3mg | 0% |
| Total Carbohydrate 241.5g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 86.6g | |
| Protein 22.7g | 0% |
| Vitamin D 109.8IU | 0% |
| Calcium 597.9mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 579.8mg | 0% |
Source of Calories