35+ Sweet and Savory Friday Dairy-Free Griddle Recipes to Start Your Weekend Right

Fridays are the perfect time to indulge in a delicious and easy breakfast that will set the tone for a relaxing weekend ahead.

If you’re following a dairy-free lifestyle or simply looking to try something new, griddle cakes are a versatile and satisfying option.

From fruity flavors to hearty combinations, these 35+ dairy-free griddle recipes offer something for every taste and preference.

Whether you’re craving a light, fruity treat or a warm, filling breakfast to energize your day, these recipes are sure to become your go-to for Fridays.

In this collection, you’ll find a wide variety of recipes—each designed to be dairy-free and full of flavor.

These griddle cakes are made with simple, wholesome ingredients and can be customized to fit your dietary needs and preferences.

Whether you enjoy a classic stack of pancakes or prefer something with a unique twist, these recipes will bring joy to your Friday mornings, making the transition into the weekend even sweeter.

35+ Sweet and Savory Friday Dairy-Free Griddle Recipes to Start Your Weekend Right

Starting your Friday with a dairy-free griddle breakfast is the perfect way to enjoy a nourishing, satisfying meal that doesn’t skimp on flavor.

With these 35+ recipes, you’ll have a wide range of options to explore every week.

Whether you’re serving them up for yourself or the whole family, each recipe is easy to prepare and made with ingredients you can feel good about.

These griddle cakes will bring a fresh, fun, and flavorful start to your Fridays, making your weekend even more enjoyable.

So, grab your griddle and get cooking—your dairy-free breakfast adventure awaits!

Dairy-Free Vegan Pancakes

These light, fluffy pancakes are made without dairy but still pack in the flavor and texture of a traditional pancake. Made with simple ingredients like almond milk, flour, and a touch of vanilla, these pancakes are perfect for a cozy weekend breakfast or a special Friday treat. Whether you’re vegan, lactose intolerant, or just looking for a dairy-free option, this recipe will delight your taste buds while keeping it dairy-free.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup almond milk (or any other dairy-free milk)
• 1 tablespoon vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
2. In another bowl, combine the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
4. Heat a non-stick griddle or skillet over medium heat. Lightly grease with oil or cooking spray.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until small bubbles form on the surface, then flip and cook until golden brown on both sides, about 2-3 minutes per side.
6. Serve hot with maple syrup, fresh fruit, or your favorite dairy-free topping.

These dairy-free vegan pancakes are the perfect breakfast option for anyone looking to start the day with a warm, comforting meal without dairy. They’re quick, easy to make, and can be customized with a variety of toppings or add-ins, like chocolate chips or berries. Whether you’re feeding a family or enjoying breakfast for one, this recipe is guaranteed to be a crowd-pleaser!

Dairy-Free Savory Breakfast Flatbreads

Looking for a savory, dairy-free breakfast? These savory flatbreads are a great alternative to the usual pancakes or waffles. Topped with herbs and olive oil, these flatbreads have a crispy exterior and a soft, chewy interior. With a hint of garlic and rosemary, they pair perfectly with avocado or tomato salsa for a fulfilling and hearty dairy-free meal.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon olive oil
• 3/4 cup warm water
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon dried rosemary
• 1 clove garlic, minced
• Extra olive oil for brushing

Instructions:

1. In a large bowl, combine the flour, salt, and baking powder.
2. Add the warm water, olive oil, rosemary, and minced garlic, and stir until the dough comes together. Knead the dough for 2-3 minutes until smooth.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. After resting, divide the dough into 4 equal portions. Roll each portion into a ball and flatten it into a round shape, about 1/4 inch thick.
5. Heat a griddle or skillet over medium heat. Brush the flatbreads with a little olive oil and cook for 2-3 minutes on each side, until golden brown and crispy.
6. Serve immediately with your favorite dairy-free toppings like avocado, salsa, or a side of beans.

These savory dairy-free flatbreads offer a unique twist on a traditional breakfast. They’re not only quick and easy to make, but they’re also versatile, allowing you to top them with whatever you enjoy most. Perfect for those who love a savory breakfast but need to avoid dairy, these flatbreads will soon become a go-to recipe for your Fridays.

Dairy-Free Banana Griddle Cakes

For a sweet and satisfying dairy-free breakfast, these banana griddle cakes are a perfect choice. Made with ripe bananas, these griddle cakes are naturally sweet and soft. The addition of cinnamon and vanilla enhances the flavor, making these cakes perfect for a comforting, dairy-free start to your Friday morning.

Ingredients:

• 1 ripe banana, mashed
• 1 cup flour (whole wheat or all-purpose)
• 1/2 cup almond milk (or your favorite dairy-free milk)
• 1 tablespoon sugar (optional)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. In a bowl, mash the ripe banana until smooth.
2. In a separate bowl, mix the flour, cinnamon, baking powder, and salt.
3. Add the almond milk, vanilla extract, and sugar (if using) to the mashed banana. Stir until combined.
4. Gradually fold the dry ingredients into the wet ingredients until just mixed.
5. Heat a non-stick griddle or skillet over medium heat. Brush with a little coconut oil or vegetable oil.
6. Pour 1/4 cup of batter onto the griddle for each cake. Cook for 2-3 minutes until bubbles appear on the surface. Flip and cook for another 2-3 minutes, until golden brown.
7. Serve with fresh fruit, maple syrup, or a sprinkle of powdered sugar.

These dairy-free banana griddle cakes are not only delicious but also a great way to use up ripe bananas. They’re naturally sweet, full of flavor, and can be enjoyed by those who need to avoid dairy in their diet. The soft texture and warm cinnamon flavor make them the perfect Friday treat for a relaxed morning. Enjoy them with your favorite toppings or a dollop of dairy-free yogurt for an added twist!

Dairy-Free Apple Cinnamon Griddle Cakes

These Apple Cinnamon Griddle Cakes bring the comforting flavors of apple pie into your breakfast routine, without the dairy. The natural sweetness from the apples, paired with warm cinnamon, creates a delightful flavor in every bite. These griddle cakes are a perfect way to welcome the weekend with a healthy, hearty, and dairy-free breakfast option. Plus, they’re quick and easy to make—perfect for a busy Friday morning.

Ingredients:

• 1 large apple, peeled, cored, and grated
• 1 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any dairy-free milk of your choice)
• 1 tablespoon maple syrup (optional, for extra sweetness)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. Grate the apple using a box grater or food processor. Set aside.
2. In a large bowl, combine the flour, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, maple syrup (if using), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the grated apple.
5. Heat a griddle or skillet over medium heat and brush lightly with coconut oil.
6. Pour 1/4 cup of batter onto the griddle for each griddle cake. Cook for about 2-3 minutes on each side, or until golden brown.
7. Serve with extra maple syrup, fresh fruit, or a dusting of powdered sugar for a treat.

These dairy-free apple cinnamon griddle cakes are a warm, comforting breakfast that will make your Friday feel special. The combination of cinnamon and fresh apples brings out the natural sweetness in every bite, and the cakes are soft and fluffy. They’re quick to whip up, and you can easily add your favorite toppings or fresh fruit to make them your own. A perfect way to kickstart your weekend!

Dairy-Free Sweet Potato Griddle Cakes

Sweet potatoes are a nutritious, naturally sweet ingredient that makes a fantastic addition to griddle cakes. These dairy-free sweet potato griddle cakes are soft, slightly sweet, and full of flavor. With a touch of cinnamon and nutmeg, they’re a wonderful fall-inspired breakfast treat. They’re hearty enough to keep you satisfied, while still being light and dairy-free—perfect for your Friday morning!

Ingredients:

• 1 medium sweet potato, cooked and mashed
• 3/4 cup all-purpose flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk (or another dairy-free milk)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. Cook and mash the sweet potato until smooth. You can either bake, steam, or microwave it.
2. In a bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, whisk together the mashed sweet potato, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
6. Spoon about 2 tablespoons of batter onto the griddle for each griddle cake. Flatten slightly and cook for 2-3 minutes on each side until golden brown and cooked through.
7. Serve with maple syrup, dairy-free yogurt, or fresh fruit for a complete meal.

These dairy-free sweet potato griddle cakes are a warm and wholesome way to enjoy your Friday morning. The natural sweetness of the sweet potato combines beautifully with the spices, making these griddle cakes a delicious alternative to traditional pancakes. Plus, they’re filling and nutritious—perfect for anyone needing a hearty, dairy-free breakfast.

Dairy-Free Coconut Griddle Cakes

Coconut lovers will adore these dairy-free coconut griddle cakes. Made with coconut milk and shredded coconut, they have a rich, tropical flavor that’s both indulgent and dairy-free. With a light, fluffy texture and a hint of vanilla, these cakes are the perfect way to enjoy a sweet Friday morning treat that’s completely free of dairy. They’re also naturally gluten-free if you use gluten-free flour!

Ingredients:

• 1 cup coconut milk (full-fat or light)
• 1 cup all-purpose flour (or gluten-free flour for a gluten-free version)
• 1/2 cup shredded unsweetened coconut
• 1 tablespoon sugar (optional, for extra sweetness)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. In a large bowl, combine the flour, shredded coconut, sugar (if using), baking powder, and salt.
2. In a separate bowl, whisk together the coconut milk and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Spoon about 2 tablespoons of batter onto the griddle for each griddle cake. Cook for 2-3 minutes on each side until golden brown.
6. Serve with a drizzle of maple syrup, extra shredded coconut, or fresh fruit for a tropical breakfast experience.

These dairy-free coconut griddle cakes are a deliciously unique way to start your day. They offer the rich, tropical taste of coconut, paired with a light and fluffy texture. Easy to make and full of flavor, they make for an indulgent breakfast without the dairy. Add your favorite toppings, and you’ve got a sweet and satisfying Friday morning treat!

Dairy-Free Lemon Poppy Seed Griddle Cakes

Bright and refreshing, these dairy-free lemon poppy seed griddle cakes offer a perfect balance of tangy citrus and the subtle crunch of poppy seeds. They’re light and fluffy, with just the right amount of sweetness to satisfy your morning cravings. These griddle cakes are a fun twist on the traditional breakfast, making them a great choice for a dairy-free Friday treat.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1/2 cup almond milk (or another dairy-free milk)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegetable oil for cooking
• 1 tablespoon lemon juice (optional for extra tang)

Instructions:

1. In a large bowl, whisk together the flour, poppy seeds, baking powder, salt, and lemon zest.
2. In a separate bowl, mix the almond milk, maple syrup, vanilla extract, and lemon juice (if using).
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Spoon 2-3 tablespoons of batter onto the griddle for each cake. Cook for 2-3 minutes on each side until golden brown and fluffy.
6. Serve with a dusting of powdered sugar, a drizzle of maple syrup, or fresh berries.

These lemon poppy seed griddle cakes are a delightful dairy-free breakfast that’s full of flavor and light in texture. The combination of citrus and poppy seeds makes them feel fresh and indulgent, while still being perfectly suitable for a dairy-free diet. Whether you’re serving them for yourself or guests, these griddle cakes will add a touch of elegance and brightness to your Friday morning.

Dairy-Free Chocolate Banana Griddle Cakes

Indulge your chocolate cravings with these dairy-free chocolate banana griddle cakes. Made with ripe bananas and cocoa powder, these griddle cakes are rich, chocolatey, and naturally sweet. They’re the perfect combination of flavors, offering a deliciously decadent yet healthy breakfast. With no dairy involved, these griddle cakes are a great choice for anyone avoiding dairy or looking for a sweet start to their Friday.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk (or your preferred dairy-free milk)
• 1 tablespoon maple syrup (optional)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegetable oil for cooking
• Dairy-free chocolate chips (optional)

Instructions:

1. In a large bowl, combine the flour, cocoa powder, baking powder, and salt.
2. In a separate bowl, mash the banana until smooth. Add the almond milk, maple syrup, and vanilla extract, and mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in dairy-free chocolate chips for extra chocolatey goodness.
4. Heat a griddle or skillet over medium heat and grease with coconut oil.
5. Spoon 2-3 tablespoons of batter onto the griddle for each griddle cake. Cook for 2-3 minutes on each side until golden brown.
6. Serve with a drizzle of dairy-free chocolate syrup, extra banana slices, or a sprinkle of powdered sugar.

These dairy-free chocolate banana griddle cakes are a perfect treat for anyone with a sweet tooth. The combination of chocolate and banana is irresistible, making these griddle cakes a perfect breakfast or dessert. Rich, soft, and decadent, they will definitely make your Friday morning feel extra special.

Dairy-Free Pumpkin Spice Griddle Cakes

Nothing says fall like the warm flavors of pumpkin spice, and these dairy-free pumpkin spice griddle cakes bring those cozy flavors to your breakfast. The earthy sweetness of pumpkin combined with the fragrant blend of cinnamon, nutmeg, and ginger creates a perfect autumn-inspired griddle cake. These cakes are not only delicious but also easy to make, making them a great way to kick off your Friday.

Ingredients:

• 1/2 cup canned pumpkin puree
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup almond milk (or other dairy-free milk)
• 1 tablespoon maple syrup (optional for extra sweetness)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
2. In a separate bowl, mix together the pumpkin puree, almond milk, maple syrup (if using), and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Spoon 2-3 tablespoons of batter onto the griddle for each cake. Cook for 2-3 minutes on each side until golden brown.
6. Serve with maple syrup, dairy-free whipped cream, or a sprinkle of cinnamon for a perfect autumn breakfast.

These dairy-free pumpkin spice griddle cakes are a delightful way to enjoy the flavors of fall all year round. The combination of pumpkin and spices creates a warm, comforting breakfast that’s perfect for the season. They’re easy to make, naturally sweetened, and fully dairy-free, making them a great choice for anyone seeking a cozy, flavorful start to their Friday morning.

Dairy-Free Blueberry Almond Griddle Cakes

These dairy-free blueberry almond griddle cakes combine the sweetness of fresh blueberries with the nutty richness of almonds, creating a breakfast that’s both flavorful and nutritious. The light and fluffy texture of these cakes makes them a wonderful treat for any morning. With almond flour in the batter, they offer a slightly nutty flavor that perfectly complements the juicy blueberries, making them a fantastic option for a dairy-free Friday breakfast.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup all-purpose flour
• 1 tablespoon maple syrup (optional)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any dairy-free milk)
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries (or frozen)
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. In a large bowl, combine almond flour, all-purpose flour, baking powder, and salt.
2. In a separate bowl, whisk together almond milk, maple syrup (if using), and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Pour 2-3 tablespoons of batter onto the griddle for each cake. Cook for 2-3 minutes on each side until golden brown.
6. Serve with extra blueberries, a drizzle of maple syrup, or a dusting of powdered sugar.

These blueberry almond griddle cakes are the perfect balance of sweetness and nuttiness. The fresh blueberries burst with flavor, while the almond flour adds richness and depth to the texture. These griddle cakes are simple to prepare, and with their vibrant color and taste, they will make your Friday morning feel special and indulgent without the dairy.

Dairy-Free Banana Oatmeal Griddle Cakes

Banana and oats come together in these dairy-free oatmeal griddle cakes, making for a hearty, filling breakfast. The banana provides natural sweetness, while the oats add texture and fiber. This recipe is perfect for those looking for a healthy start to their day without sacrificing flavor. These griddle cakes are easy to make, dairy-free, and full of energy-boosting ingredients, making them an excellent choice for a Friday morning that’s both satisfying and nutritious.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup rolled oats
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. Mash the banana in a large bowl until smooth.
2. Add the oats, almond milk, cinnamon, baking powder, salt, vanilla extract, and maple syrup (if using). Stir until the mixture is well combined.
3. Let the batter sit for 5-10 minutes to allow the oats to absorb the liquid.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Spoon 2-3 tablespoons of batter onto the griddle for each cake. Cook for 2-3 minutes on each side until golden brown and cooked through.
6. Serve with fresh fruit, nut butter, or a drizzle of maple syrup.

These banana oatmeal griddle cakes are both hearty and delicious. The oats provide a satisfying texture, while the banana adds natural sweetness and richness. These cakes are a great way to fuel your Friday morning with wholesome, dairy-free ingredients, and they can be topped with your favorite fruits or nut butters for added flavor. A perfect choice for anyone looking for a filling and nutritious start to the day!

Dairy-Free Strawberry Coconut Griddle Cakes

These dairy-free strawberry coconut griddle cakes are a tropical twist on the classic breakfast treat. The juicy strawberries add a burst of sweetness, while the shredded coconut offers a chewy, nutty texture that complements the soft griddle cakes. Together, they create a delightful and refreshing breakfast option that’s both satisfying and dairy-free. Perfect for a Friday morning when you want something fruity, tropical, and easy to prepare.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup shredded unsweetened coconut
• 1/2 cup almond milk (or other dairy-free milk)
• 1/4 cup maple syrup (optional for extra sweetness)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, chopped
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. In a large bowl, combine the flour, shredded coconut, baking powder, and salt.
2. In a separate bowl, whisk together almond milk, maple syrup (if using), and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the chopped strawberries.
5. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
6. Spoon 2-3 tablespoons of batter onto the griddle for each cake. Cook for 2-3 minutes on each side until golden brown.
7. Serve with extra strawberries, coconut flakes, or a drizzle of maple syrup.

These strawberry coconut griddle cakes are a fresh and tropical way to enjoy a dairy-free breakfast. The combination of sweet strawberries and chewy coconut makes each bite a treat. These cakes are quick to make, delicious, and packed with flavor, making them the perfect choice for a bright and energizing start to your Friday morning.

Dairy-Free Cinnamon Apple Griddle Cakes

These dairy-free cinnamon apple griddle cakes bring the warmth of fall spices and the sweetness of fresh apples to your breakfast table. The combination of cinnamon and apples adds comfort and richness to the soft, fluffy griddle cakes. Packed with flavor and nutrients, these griddle cakes are perfect for anyone looking for a wholesome and dairy-free way to kickstart their Friday morning.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tablespoon maple syrup (optional for added sweetness)
• 1 teaspoon vanilla extract
• 1 medium apple, peeled, cored, and diced
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. In a large bowl, combine the flour, cinnamon, baking powder, and salt.
2. In a separate bowl, whisk together almond milk, maple syrup (if using), and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apple.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Spoon 2-3 tablespoons of batter onto the griddle for each cake. Cook for 2-3 minutes on each side until golden brown.
6. Serve with a drizzle of maple syrup, a sprinkle of cinnamon, or chopped nuts for extra crunch.

These cinnamon apple griddle cakes are the epitome of comfort food in a dairy-free form. The sweet, juicy apples combined with cinnamon create a warm, cozy flavor that will make your Friday mornings feel extra special. Whether you’re enjoying them alone or with family, these griddle cakes are sure to be a hit with everyone at the table!

Dairy-Free Pumpkin Chia Griddle Cakes

These dairy-free pumpkin chia griddle cakes are perfect for a cozy fall breakfast, with the rich flavor of pumpkin and the nutritional boost of chia seeds. The combination of pumpkin puree and spices makes these griddle cakes comforting and flavorful, while the chia seeds add a healthy dose of fiber and omega-3 fatty acids. Light and fluffy, they make for a wholesome and satisfying dairy-free treat to enjoy on a Friday morning.

Ingredients:

• 1/2 cup canned pumpkin puree
• 1 cup all-purpose flour
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk (or other dairy-free milk)
• 1 tablespoon maple syrup (optional for sweetness)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. In a large bowl, combine the flour, chia seeds, cinnamon, nutmeg, baking powder, and salt.
2. In a separate bowl, whisk together the pumpkin puree, almond milk, maple syrup (if using), and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Spoon 2-3 tablespoons of batter onto the griddle for each cake. Cook for 2-3 minutes on each side until golden brown and cooked through.
6. Serve with a drizzle of maple syrup, a dollop of dairy-free yogurt, or a sprinkle of pumpkin seeds.

These pumpkin chia griddle cakes are a delightful and healthy way to enjoy the flavors of fall. Packed with fiber, healthy fats, and protein, they provide a filling and nutritious start to your day. The combination of pumpkin and spices makes them perfect for Friday mornings, giving you a cozy, dairy-free breakfast that will keep you satisfied all day long.

Dairy-Free Peach Coconut Griddle Cakes

These dairy-free peach coconut griddle cakes are a delicious summer-inspired breakfast that combines the sweetness of fresh peaches with the rich, chewy texture of shredded coconut. The soft and fluffy griddle cakes, lightly flavored with coconut, pair perfectly with juicy peaches for a light yet satisfying breakfast. With no dairy, these griddle cakes are a perfect Friday morning treat for anyone looking for a fruity, tropical start to the day.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup shredded unsweetened coconut
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tablespoon maple syrup (optional)
• 1 teaspoon vanilla extract
• 1 medium peach, peeled and diced
• 1 tablespoon coconut oil or vegetable oil for cooking

Instructions:

1. In a large bowl, combine the flour, shredded coconut, baking powder, and salt.
2. In a separate bowl, whisk together almond milk, maple syrup (if using), and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the diced peach.
5. Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
6. Spoon 2-3 tablespoons of batter onto the griddle for each cake. Cook for 2-3 minutes on each side until golden brown.
7. Serve with extra peach slices, a drizzle of maple syrup, or a sprinkle of shredded coconut.

These peach coconut griddle cakes are a tropical delight, perfect for those looking to enjoy a fruity and dairy-free breakfast. The combination of juicy peaches and coconut adds a refreshing, tropical twist to the traditional griddle cake, making it an ideal way to kick off your Friday. Whether you serve them with extra fruit or a drizzle of syrup, these cakes are sure to bring a smile to your face!

Note: More recipes are coming soon!