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Fluffy Dairy-Free Blueberry Pancakes Recipe

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3.9 from 2 reviews

These fluffy dairy-free pancakes are a delicious and allergy-friendly breakfast option, made with almond milk and coconut oil to keep them moist and tender. Packed with fresh blueberries and sweetened lightly with brown and granulated sugars, they offer a perfect balance of flavor without the use of dairy. Cooked on the stovetop in a non-stick skillet, these pancakes are easy to prepare and perfect for a morning treat served with maple syrup.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar (packed)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch salt (optional and to taste)

Wet Ingredients

  • 1 cup Silk Unsweetened Vanilla Almond Milk
  • 1 large egg
  • 2 to 3 tablespoons liquid-state coconut oil (canola or vegetable oil may be substituted)
  • 1 teaspoon vanilla extract

Add-ins and Toppings

  • 1 1/2 cups blueberries
  • Maple syrup for serving

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined. Set aside.
  2. Combine Wet Ingredients: In a separate bowl or measuring cup, whisk together almond milk, egg, coconut oil, and vanilla extract until smooth.
  3. Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Stir gently until just combined. Avoid overmixing; batter should be thick but scoopable. Adjust with a little extra flour or almond milk if necessary for proper consistency.
  4. Fold in Blueberries: Carefully fold in the blueberries, stirring minimally to prevent the batter from turning blue-green due to the berries’ color bleeding.
  5. Preheat Skillet: Heat a non-stick skillet over medium-high heat and lightly spray with non-stick cooking spray to prevent sticking.
  6. Cook Pancakes (First Side): Using a 1/4-cup measure or large cookie scoop, place batter onto the skillet. Cook for about 3 minutes until small bubbles appear on the surface, and the edges start setting. For best results, cover the skillet during cooking, but this step is optional.
  7. Flip and Cook Other Side: Carefully flip the pancakes and cook for another 2 to 3 minutes until fully cooked through and golden brown.
  8. Keep Warm: If cooking multiple batches, place cooked pancakes on a baking sheet and keep warm in a preheated oven at 175°F to 200°F until all pancakes are ready.
  9. Repeat: Continue cooking remaining batter, wiping the skillet with a paper towel between batches and spraying with cooking spray as needed.
  10. Serve: Serve the pancakes warm with maple syrup or your preferred toppings.

Notes

  • Do not overmix the batter to keep pancakes fluffy and tender.
  • Folding in blueberries gently reduces color bleeding and maintains pancake appearance.
  • Covering the skillet while cooking helps pancakes cook evenly but is optional.
  • If coconut oil is solid, melt it before measuring to ensure accurate quantity.
  • Use a non-stick skillet and cooking spray for best results and to prevent sticking.
  • Keep cooked pancakes warm in a low oven if preparing large batches.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Dairy-Free

Find it online: https://dishiary.com/fluffy-dairy-free-blueberry-pancakes-recipe/