33+ Easy Dairy Free Pancake Recipes for Every Morning

If you’re looking for a way to kick-start your morning with something indulgent yet dairy-free, you’re in the right place!

Pancakes are a classic breakfast favorite, but they don’t always have to come with dairy.

Whether you’re lactose intolerant, following a vegan lifestyle, or simply looking to try something different, these 33+ dairy-free pancake recipes will delight your taste buds.

From fluffy pancakes to unique flavor combinations, there’s a recipe for everyone.

Say goodbye to the traditional and embrace the world of dairy-free, light, and scrumptious pancakes that can be enjoyed by anyone, no matter their dietary needs.

33+ Easy Dairy Free Pancake Recipes for Every Morning

Breakfast just got a whole lot better!

With these 33+ dairy-free pancake recipes, you can enjoy a wide range of flavors, from fruity to savory, without compromising on taste or texture.

Whether you prefer your pancakes thick and fluffy or thin and delicate, these recipes have got you covered.

So, gather your ingredients, get cooking, and let these dairy-free delights elevate your morning routine.

The only thing you’ll regret is not trying them sooner!

Fluffy Dairy-Free Banana Pancakes

These fluffy dairy-free banana pancakes are a perfect combination of sweet, soft, and light. The ripe bananas add natural sweetness and moisture, while the dairy-free milk ensures they remain soft and dairy-free. A perfect breakfast option for those avoiding dairy or just wanting a healthier twist on classic pancakes.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup dairy-free milk (almond, oat, or coconut)
• 1 cup all-purpose flour
• 2 tbsp maple syrup
• 2 tsp baking powder
• 1/2 tsp cinnamon (optional)
• 1/2 tsp vanilla extract
• Pinch of salt
• Coconut oil or cooking spray for greasing the pan

Instructions:

1. In a bowl, mash the bananas until smooth.
2. Add the dairy-free milk, maple syrup, and vanilla extract to the bananas and mix well.
3. In a separate bowl, combine the flour, baking powder, cinnamon (if using), and salt.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve with your favorite toppings such as fresh fruit, maple syrup, or nut butter.

These banana pancakes offer a delicious and healthy alternative to traditional pancakes. They are naturally sweetened by the bananas and packed with nutrients, making them a great choice for a nutritious breakfast or brunch. The light, fluffy texture will leave you feeling satisfied, but not weighed down. Plus, they’re easy to make and can be enjoyed by everyone, regardless of dietary preferences or restrictions.

Vegan Blueberry Almond Pancakes

These vegan blueberry almond pancakes are packed with flavor and offer a delightful combination of sweet blueberries and the subtle richness of almond flour. Dairy-free and nutty, they are perfect for a cozy morning breakfast, and they’re sure to become a family favorite!

Ingredients:

• 1 cup almond flour
• 1/2 cup oat flour
• 1 tbsp baking powder
• 1/2 tsp vanilla extract
• 1 tbsp maple syrup
• 1/2 cup dairy-free milk
• 1/2 cup fresh or frozen blueberries
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. In a medium bowl, whisk together almond flour, oat flour, baking powder, and salt.
2. In a separate bowl, combine the dairy-free milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until well combined. If the batter is too thick, add a little more milk to reach your desired consistency.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
6. Pour 1/4 cup of the batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.
8. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
9. Serve with extra blueberries, a drizzle of maple syrup, or a sprinkle of almond slivers.

These blueberry almond pancakes are a wonderful balance of nutty and fruity, offering a rich, delicious breakfast without any dairy. The almond flour adds a satisfying texture, while the oats provide heartiness. The blueberries bring a burst of sweetness and antioxidants, making these pancakes both tasty and healthy. Whether you enjoy them with a drizzle of syrup or topped with fruit, they are a delightful start to your day.

Cinnamon Apple Dairy-Free Pancakes

These cinnamon apple dairy-free pancakes are a warm, comforting breakfast option. The addition of sautéed apples and cinnamon creates a fragrant and cozy flavor profile, while the pancakes remain light and fluffy. Perfect for fall mornings or any time you crave a sweet yet wholesome breakfast.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 1 cup dairy-free milk (soy or oat milk works well)
• 2 tbsp maple syrup
• 1/2 cup apples, peeled, cored, and diced
• 1 tbsp coconut oil for sautéing the apples
• Pinch of salt

Instructions:

1. Heat the coconut oil in a skillet over medium heat. Add the diced apples and sauté for about 5 minutes until they soften. Add the cinnamon and nutmeg, stir to coat the apples, and cook for another 2 minutes. Remove from heat and set aside.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, mix the dairy-free milk, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the sautéed apples.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
7. Pour about 1/4 cup of batter per pancake onto the skillet and cook until bubbles form and the edges set, about 2-3 minutes.
8. Flip the pancakes and cook for another 1-2 minutes until golden brown.
9. The cinnamon apple dairy-free pancakes are a cozy, flavorful treat that brings the tastes of autumn to any season. The apples add a touch of natural sweetness, while the cinnamon and nutmeg offer a comforting spiciness. These pancakes are perfect for a leisurely weekend breakfast or a special occasion. Plus, they’re dairy-free without compromising on taste, making them a perfect option for anyone looking for a warm and satisfying meal.

Coconut Flour Dairy-Free Pancakes

These coconut flour pancakes are light, fluffy, and packed with tropical flavor. Coconut flour makes them a great gluten-free and dairy-free option while providing a subtle sweetness and texture that pairs wonderfully with maple syrup. Ideal for those looking to try something different or anyone with dietary restrictions.

Ingredients:

• 1/2 cup coconut flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3 large eggs
• 1/2 cup dairy-free milk (almond or coconut milk works well)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp coconut oil, melted
• Extra coconut oil for cooking

Instructions:

1. In a bowl, whisk together the coconut flour, salt, and baking soda.
2. In a separate bowl, beat the eggs and then add the dairy-free milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until fully combined. The batter will be thick, but if it’s too thick, add a bit more dairy-free milk.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Spoon the batter onto the skillet in small portions, using about 2 tablespoons per pancake.
6. Cook for about 2-3 minutes until the edges begin to set, then flip and cook for another 1-2 minutes until golden brown.
7. Serve with your favorite toppings like fresh fruit or a drizzle of maple syrup.

These coconut flour pancakes are a delicious and nutritious alternative to traditional pancakes. With a light, airy texture and a hint of coconut flavor, they offer a refreshing twist on a classic breakfast. The coconut flour provides fiber and healthy fats, making these pancakes a filling option for a dairy-free and gluten-free meal. They are perfect for a cozy morning or a special brunch.

Sweet Potato Dairy-Free Pancakes

These sweet potato dairy-free pancakes are packed with flavor and nutrients. The sweet potato adds natural sweetness and moisture, making them fluffy and hearty, while the cinnamon and nutmeg give them a comforting, warm spice. A perfect breakfast choice for a satisfying and healthy start to your day.

Ingredients:

• 1 medium sweet potato, cooked and mashed
• 1 cup all-purpose flour (or gluten-free flour)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 1 cup dairy-free milk
• 2 tbsp maple syrup
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. Peel and cook the sweet potato (boiling or roasting works best). Once cooked, mash it until smooth and set aside.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine the mashed sweet potato, dairy-free milk, and maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until smooth. Adjust consistency with more milk if needed.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
6. Spoon about 1/4 cup of batter onto the skillet for each pancake and cook for about 2-3 minutes, until bubbles form on the surface.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
8. Serve with additional maple syrup or your favorite toppings like pecans or coconut flakes.

These sweet potato pancakes are a perfect balance of sweetness and spice. They are not only dairy-free but also packed with the nutrients of sweet potatoes, making them a great choice for anyone looking for a healthy breakfast. With their light, fluffy texture and warming flavors, they are sure to become a favorite in your breakfast rotation. Enjoy them with a dollop of maple syrup or fresh fruit for an extra touch of sweetness.

Pumpkin Spice Dairy-Free Pancakes

These pumpkin spice dairy-free pancakes are perfect for fall or any time you crave the comforting flavors of pumpkin pie. Packed with warm spices like cinnamon and nutmeg, the pumpkin puree creates a moist, fluffy texture while keeping the pancakes dairy-free. They’re great for a cozy weekend breakfast or holiday brunch.

Ingredients:

• 1 cup canned pumpkin puree
• 1 1/2 cups all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp vanilla extract
• 1 cup dairy-free milk (oat milk works well)
• 2 tbsp maple syrup
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, mix together the pumpkin puree, dairy-free milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick, so if it’s too thick, add a little more dairy-free milk.
4. Heat a non-stick skillet over medium heat and grease with coconut oil.
5. Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
7. Serve with a sprinkle of cinnamon, a drizzle of maple syrup, or whipped coconut cream.

These pumpkin spice pancakes are a delightful way to enjoy the flavors of fall, any time of year. The creamy pumpkin puree not only makes the pancakes moist but also adds a rich depth of flavor. With the warming spices, these pancakes will make your breakfast feel extra special and comforting. They’re naturally dairy-free and delicious, making them a great choice for anyone with dietary preferences or those simply craving a seasonal treat.

Matcha Green Tea Dairy-Free Pancakes

or a unique and vibrant breakfast, try these matcha green tea dairy-free pancakes. Packed with the earthy, slightly sweet flavor of matcha, they’re an antioxidant-rich breakfast option that’s not only healthy but also visually stunning. Serve them with your favorite dairy-free butter and syrup for a delicious, nutritious start to your day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tsp matcha powder
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup dairy-free milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted
• Coconut oil or cooking spray for cooking

Instructions:

1. In a large bowl, whisk together the flour, matcha powder, baking powder, and salt.
2. In another bowl, combine the dairy-free milk, maple syrup, vanilla extract, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and stir until well combined. The batter should be thick but pourable. Add more milk if necessary.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
5. Spoon about 1/4 cup of batter onto the skillet for each pancake.
6. Cook for about 2-3 minutes, until bubbles form on the surface and the edges start to set.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
8. Serve with coconut whipped cream, fresh berries, or a drizzle of maple syrup.

These matcha green tea pancakes are a fun and healthy way to enjoy the unique flavor of matcha. Full of antioxidants and naturally dairy-free, these pancakes not only taste great but also offer an energy boost to start your day. With their vibrant green color, they’re a visually striking addition to any breakfast or brunch table. Pair them with fresh fruit or a light drizzle of syrup for the perfect finishing touch.

Chia Seed Dairy-Free Pancakes

These chia seed dairy-free pancakes are a fun and nutritious twist on the classic pancake. Chia seeds add a pleasant crunch and are rich in fiber, omega-3s, and antioxidants. Combined with dairy-free milk, they create a light, fluffy pancake that’s perfect for breakfast or brunch.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 2 tbsp chia seeds
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup dairy-free milk (almond or coconut milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp coconut oil, melted
• Coconut oil for cooking

Instructions:

1. In a bowl, whisk together the flour, chia seeds, baking powder, and salt.
2. In a separate bowl, combine the dairy-free milk, maple syrup, vanilla extract, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Heat a non-stick skillet over medium heat and grease lightly with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles appear on the surface.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve with fresh fruit, extra maple syrup, or a dusting of powdered sugar.

These chia seed pancakes are an excellent way to add more nutrients to your breakfast while still enjoying a delicious treat. The chia seeds provide healthy fats and fiber, making these pancakes a great option for a satisfying and nutritious start to your day. The slightly nutty crunch from the chia seeds paired with the fluffy pancake texture makes for a delightful combination. Serve with your favorite toppings for a customizable, wholesome breakfast.

Almond Butter Dairy-Free Pancakes

Almond butter adds a rich, nutty flavor and a creamy texture to these dairy-free pancakes. The healthy fats from the almond butter provide sustained energy, while the pancakes remain light and fluffy. These pancakes are perfect for a filling breakfast that’s both satisfying and indulgent.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 2 tbsp almond butter
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup dairy-free milk (oat or almond milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp coconut oil, melted

Instructions:

1. In a bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, combine the almond butter, dairy-free milk, maple syrup, and vanilla extract. Whisk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. If the batter is too thick, add a bit more dairy-free milk to reach your desired consistency.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
7. Serve with sliced bananas, a drizzle of almond butter, or a sprinkling of chopped nuts.

These almond butter pancakes are rich and satisfying, offering a creamy texture and nutty flavor that makes breakfast feel extra special. The almond butter adds healthy fats and a touch of sweetness, creating a filling meal that will keep you energized. Whether you top them with more almond butter, fruit, or nuts, these pancakes are a great way to enjoy a delicious, dairy-free breakfast.

Strawberry Banana Dairy-Free Pancakes

hese strawberry banana dairy-free pancakes are a sweet and fruity breakfast treat. The natural sweetness of the ripe banana combines beautifully with juicy strawberries, while the pancakes stay soft and fluffy. They’re a perfect way to enjoy fresh fruit in the morning without any dairy.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 ripe banana, mashed
• 1/2 cup strawberries, diced
• 1 tbsp baking powder
• 1/2 tsp vanilla extract
• 1 cup dairy-free milk (soy or almond milk works well)
• 1 tbsp maple syrup
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, mash the banana and add the dairy-free milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until combined. The batter will be thick.
4. Gently fold in the diced strawberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve with extra strawberries, maple syrup, or a dusting of powdered sugar.

These strawberry banana pancakes are a refreshing and flavorful way to start the day. The natural sweetness from the fruit makes them irresistible, while the soft texture of the pancakes ensures they are light and fluffy. The combination of banana and strawberry provides a perfect balance of flavors, making these pancakes a crowd-pleasing breakfast that everyone can enjoy.

Oatmeal Dairy-Free Pancakes

These oatmeal dairy-free pancakes are packed with whole grains and fiber, making them a heartier breakfast option. The oats provide a natural sweetness and a chewy texture, while the pancakes remain fluffy and light. These are perfect for anyone looking for a filling, dairy-free breakfast that will keep them full throughout the morning.

Ingredients:

• 1 cup rolled oats
• 1/2 cup all-purpose flour (or oat flour for gluten-free)
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup dairy-free milk (almond or oat milk works well)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• Coconut oil for cooking

Instructions:

1. Blend the oats in a blender or food processor until they form a fine oat flour.
2. In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, cinnamon, and salt.
3. In a separate bowl, mix together the dairy-free milk, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. If the batter is too thick, add a bit more milk.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve with fresh fruit, extra maple syrup, or a dollop of dairy-free yogurt.

hese oatmeal pancakes are a hearty and healthy breakfast option that’s full of whole grains and fiber. The oats provide a chewy texture, making the pancakes more filling, while the cinnamon adds a comforting warmth. These pancakes are perfect for those who want a filling and satisfying breakfast without the need for dairy. Whether you top them with fruit, syrup, or yogurt, they’re sure to become a favorite in your breakfast rotation.

Peach Melba Dairy-Free Pancakes

These peach melba dairy-free pancakes are a sweet and tangy breakfast treat, inspired by the classic dessert. The peaches add natural sweetness and juiciness, while the raspberry compote provides a tangy contrast. These pancakes are light, fruity, and a perfect way to start the day with a burst of flavor.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 ripe peach, peeled and diced
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup dairy-free milk (coconut or oat milk works well)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup raspberries
• 1 tbsp maple syrup (for compote)
• Coconut oil for cooking

Instructions:

1. In a small saucepan, combine the raspberries and maple syrup. Cook over medium heat, mashing the berries until they form a thick compote. Set aside.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, combine the dairy-free milk, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the diced peaches.
5. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
6. Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
8. Serve with the raspberry compote, extra peaches, and a drizzle of maple syrup.

These peach melba pancakes bring the bright, fruity flavors of summer to your breakfast table. The combination of juicy peaches and tangy raspberry compote makes for a deliciously sweet and slightly tart pancake experience. These pancakes are dairy-free but full of flavor, making them a perfect choice for a fun and vibrant morning meal.

Carrot Cake Dairy-Free Pancakes

These carrot cake-inspired dairy-free pancakes bring all the flavors of the beloved dessert to your breakfast table. Packed with grated carrots, cinnamon, and nutmeg, they are naturally sweet, moist, and full of flavor. Topped with a drizzle of dairy-free cream cheese frosting or maple syrup, they make a decadent yet healthy breakfast treat.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup grated carrots (about 2 medium carrots)
• 1 cup dairy-free milk (oat milk works great)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup walnuts, chopped (optional)
• Coconut oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, and salt.
2. Stir in the grated carrots and chopped walnuts (if using).
3. In another bowl, whisk together the dairy-free milk, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Heat a non-stick skillet or griddle over medium heat and grease with coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve with a drizzle of dairy-free cream cheese frosting or extra maple syrup.

These carrot cake pancakes bring a comforting, dessert-like flavor to your breakfast, without the guilt! The combination of grated carrots and warm spices creates a rich and slightly sweet pancake. The addition of walnuts adds a nice crunch, and a drizzle of dairy-free cream cheese frosting will make these pancakes feel like a real treat. Enjoy them on a weekend morning or any time you want a little extra sweetness in your breakfast routine.

Apple Cinnamon Dairy-Free Pancakes

Apple cinnamon dairy-free pancakes offer a sweet, spiced breakfast that feels like autumn all year round. The soft apple chunks add a burst of sweetness in every bite, while the cinnamon and vanilla create a comforting flavor that pairs perfectly with maple syrup. These pancakes are simple to make but bursting with flavor.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free milk (almond or oat milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 apple, peeled and diced
• Coconut oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, cinnamon, baking powder, and salt.
2. In a separate bowl, whisk together the dairy-free milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the diced apple.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
8. Serve with additional diced apples, cinnamon, and maple syrup.

These apple cinnamon pancakes are a cozy, comforting breakfast that combines the best of fall flavors. The juicy apple chunks and warm cinnamon make these pancakes irresistibly sweet and spiced, while the fluffy texture ensures they’re satisfying without being too heavy. Perfect for a weekend breakfast or a simple treat to brighten your day, these pancakes are delicious on their own or with your favorite dairy-free toppings.

Blueberry Lemon Dairy-Free Pancakes

These blueberry lemon dairy-free pancakes offer a fresh, tangy, and sweet combination that is perfect for a sunny morning. The blueberries burst with flavor in every bite, and the lemon zest adds a refreshing citrus twist. These pancakes are light, fluffy, and naturally dairy-free, making them a perfect treat for breakfast or brunch.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free milk (almond or oat milk works well)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/2 cup fresh blueberries
• Coconut oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk together the dairy-free milk, maple syrup, vanilla extract, and lemon zest.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. Heat a non-stick skillet or griddle over medium heat and grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
7. Serve with extra blueberries, a squeeze of fresh lemon juice, and maple syrup.

These blueberry lemon pancakes are a vibrant and flavorful way to start your day. The burst of sweetness from the blueberries pairs perfectly with the zesty lemon, creating a light, refreshing, and fruity breakfast. Whether you’re enjoying them on a weekend morning or serving them for a special brunch, these pancakes are sure to brighten your table with their delicious combination of flavors.

Coconut Milk Dairy-Free Pancakes

These coconut milk dairy-free pancakes are rich and flavorful, with the creamy texture of coconut milk adding a subtle sweetness. These pancakes have a light and fluffy texture, making them the perfect base for a variety of toppings like tropical fruit, maple syrup, or coconut whipped cream.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk (full-fat or light)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp coconut oil, melted
• Coconut oil for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, combine the coconut milk, maple syrup, vanilla extract, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
7. Serve with tropical fruits, a dollop of coconut whipped cream, or maple syrup.

These coconut milk pancakes are a creamy, rich, and decadent breakfast treat. The coconut milk gives them a natural sweetness that pairs beautifully with fresh fruit or coconut-based toppings. Whether you’re craving a tropical morning or a rich and satisfying breakfast, these pancakes are sure to deliver. They’re a deliciously simple yet indulgent way to start the day.

Banana Walnut Dairy-Free Pancakes

These banana walnut dairy-free pancakes are perfect for those who love the combination of sweet bananas and crunchy walnuts. The bananas add natural sweetness, while the walnuts add texture and a touch of nuttiness. These pancakes are a hearty and satisfying breakfast option.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 1 cup dairy-free milk (almond or oat milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup walnuts, chopped
• Coconut oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In another bowl, mash the bananas and add the dairy-free milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped walnuts.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
7. Serve with additional banana slices, chopped walnuts, and maple syrup.

hese banana walnut pancakes are a delicious combination of sweet and nutty flavors. The ripe bananas keep the pancakes moist and naturally sweet, while the walnuts add a satisfying crunch. They’re a filling and wholesome breakfast option that’s easy to make and sure to please everyone at the table. Whether served with extra banana slices or a drizzle of syrup, these pancakes are a comforting way to start the day.

Note: More recipes are coming soon