Dairy-Free Mini Pancakes
Start your mornings on a delicious note with these *Dairy-Free Mini Pancakes*, a bite-sized twist on a breakfast classic that’s perfect for anyone avoiding dairy. These fluffy, golden pancakes are made with pantry staples like all-purpose flour and almond milk, and they’re lightly sweetened with granulated sugar for just the right amount of flavor. Infused with vanilla extract and enriched with coconut oil, they’re irresistibly tender and cook up in minutes on the stovetop. Whether you’re serving them for a casual breakfast, a kid-friendly snack, or a fun brunch table addition, these mini pancakes pair beautifully with your favorite toppings, from fresh berries to a drizzle of maple syrup. Quick to prepare and endlessly versatile, this dairy-free recipe is a must-try for pancake lovers of all kinds!
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Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil (melted) or other neutral oil
- 0 Non-stick cooking spray or extra coconut oil for pan
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Mix well to ensure all dry ingredients are thoroughly combined.
Step 2
In another bowl, whisk together the almond milk, egg, and vanilla extract until smooth.
Step 3
Gradually add the wet mixture to the dry ingredients, whisking until just combined. Avoid over-mixing; it's okay if there are a few lumps.
Step 4
Stir in the melted coconut oil until incorporated into the batter.
Step 5
Heat a non-stick skillet or griddle over medium heat and lightly coat it with non-stick cooking spray or a small amount of coconut oil.
Step 6
Spoon approximately 1 tablespoon of batter onto the skillet for each mini pancake, spacing them about 2 inches apart.
Step 7
Cook the pancakes for about 1-2 minutes, or until bubbles appear on the surface and the edges look set. Flip the pancakes carefully and cook for an additional 1-2 minutes until golden brown.
Step 8
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you repeat with the remaining batter.
Step 9
Serve the mini pancakes warm with your choice of toppings, such as fresh berries, maple syrup, or chopped nuts.
Nutrition Facts
| Serving size | (482.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 904.4 |
| Total Fat 36.9g | 0% |
| Saturated Fat 25.9g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 186mg | 0% |
| Sodium 1707.6mg | 0% |
| Total Carbohydrate 122.9g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 26.1g | |
| Protein 20.2g | 0% |
| Vitamin D 128.8IU | 0% |
| Calcium 467.0mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 292.0mg | 0% |
Source of Calories