35+ Flavorful Sunday Dairy-Free Griddle Recipes for the Perfect Weekend Morning

Sundays are a time for relaxation and indulgence, and what better way to start the day than with a delicious, satisfying breakfast?

If you’re following a dairy-free lifestyle, you might think your griddle options are limited, but fear not! We’ve curated over 35 mouthwatering dairy-free griddle recipes to make your Sunday mornings extra special.

From light and fluffy pancakes to crispy waffles and savory options, these recipes cater to all tastes and dietary needs.

Whether you’re cooking for yourself or feeding a crowd, these dairy-free griddle dishes will bring comfort, flavor, and a healthy twist to your weekend routine.

So, get ready to flip some pancakes, sizzle some waffles, and create a breakfast that everyone can enjoy — without any dairy!

35+ Flavorful Sunday Dairy-Free Griddle Recipes for the Perfect Weekend Morning

With these 35+ dairy-free griddle recipes, your Sundays will be filled with a variety of delicious and nutritious options that everyone can enjoy.

Whether you’re craving something sweet like pancakes with fresh fruit, or a savory waffle to start the day right, there’s a recipe for every taste.

These dairy-free dishes don’t compromise on flavor or texture, proving that you don’t need dairy to enjoy a satisfying breakfast.

So, why not treat yourself and your loved ones to a Sunday morning feast? With these recipes, every weekend will feel like a special occasion.

Dairy-Free Banana Pancakes

These soft, fluffy dairy-free banana pancakes are a perfect Sunday morning treat. With the natural sweetness of ripe bananas, they make a healthy yet indulgent breakfast. The pancakes are made without any dairy or eggs, making them ideal for vegans and those with dairy sensitivities. You can top them with your favorite dairy-free syrup, fresh berries, or nut butter for added flavor.

Ingredients:

• 1 ripe banana, mashed
• 1 cup all-purpose flour (or whole wheat flour)
• 1 tbsp baking powder
• 1/2 tsp cinnamon (optional)
• 1/4 tsp salt
• 1 cup almond milk (or any dairy-free milk)
• 2 tbsp maple syrup (for sweetness)
• 1 tsp vanilla extract
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a mixing bowl, mash the banana until smooth.
2. In another bowl, combine the flour, baking powder, cinnamon, and salt.
3. Pour the almond milk, maple syrup, and vanilla extract into the mashed banana and stir until combined.
4. Slowly add the dry ingredients to the wet ingredients, stirring gently until the batter is smooth. If it seems too thick, add a bit more almond milk.
5. Heat a skillet over medium heat and melt the coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown.
7. Serve with your favorite dairy-free toppings, like syrup, fresh fruit, or a sprinkle of powdered sugar.

These dairy-free banana pancakes are an excellent way to start your Sunday. Not only are they delicious, but they are also a healthier alternative to traditional pancakes. Packed with the natural sweetness and nutrients of bananas, they are light yet satisfying, making them a perfect choice for breakfast or brunch. You can easily make a batch ahead of time and store them for busy mornings, and they are sure to become a favorite in your dairy-free breakfast repertoire.

Dairy-Free Sweet Potato Waffles

These crispy yet soft dairy-free sweet potato waffles are perfect for a cozy Sunday morning breakfast. The naturally sweet taste of sweet potatoes combines with the warmth of cinnamon and nutmeg, creating a comforting dish that is both satisfying and nutritious. These waffles are gluten-free and made with minimal ingredients, making them a fantastic option for various dietary preferences.

Ingredients:

• 1 cup cooked sweet potato, mashed
• 1 cup gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup unsweetened almond milk (or any dairy-free milk)
• 1 tbsp maple syrup
• 2 tbsp vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, mix the mashed sweet potato, almond milk, maple syrup, vegetable oil, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until combined. The batter should be thick but spreadable.
4. Preheat your waffle iron and lightly grease it with non-stick spray or oil.
5. Spoon the batter onto the waffle iron and cook according to the manufacturer’s instructions until the waffles are golden and crispy.
6. Serve with your favorite dairy-free toppings, such as dairy-free whipped cream, fresh berries, or a drizzle of maple syrup.

These dairy-free sweet potato waffles are a delightful and nutritious twist on a classic breakfast dish. The naturally sweet flavor of the sweet potatoes pairs perfectly with the warm spices, creating a comforting breakfast that’s full of flavor and nutrients. They’re easy to prepare and perfect for a Sunday morning when you want something special but still simple. These waffles also freeze well, so you can enjoy them any day of the week with minimal effort.

Dairy-Free Apple Cinnamon Griddle Cakes

These dairy-free apple cinnamon griddle cakes are a hearty and delicious option for a Sunday breakfast. Filled with warm cinnamon flavor and chunks of fresh apples, they are not only satisfying but also rich in fiber and vitamins. Made without dairy or eggs, they are perfect for those following a plant-based diet or anyone with dairy allergies. Serve with a drizzle of maple syrup or a dollop of dairy-free yogurt for a wholesome meal.

Ingredients:

• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 apple, peeled and diced
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced apple.
4. Heat a griddle or skillet over medium heat and melt the coconut oil.
5. Spoon 1/4 cup of batter onto the griddle for each griddle cake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve with a drizzle of maple syrup, fresh apples, or a dollop of dairy-free yogurt.

These dairy-free apple cinnamon griddle cakes are the perfect way to welcome the weekend. With the warm flavors of cinnamon and the sweetness of apples, they offer a delicious and satisfying breakfast that’s both comforting and nutritious. The griddle cakes are easy to make and can be enjoyed by everyone, regardless of dietary restrictions. The addition of fresh apples provides a boost of vitamins, making these cakes not only a treat but also a healthy option. Perfect for a cozy Sunday breakfast, these griddle cakes will quickly become a go-to recipe in your dairy-free collection.

Dairy-Free Blueberry Cornmeal Pancakes

These dairy-free blueberry cornmeal pancakes are a delicious and hearty twist on traditional pancakes. The cornmeal gives them a delightful texture, while the fresh blueberries burst with sweetness in every bite. Made without any dairy, these pancakes are perfect for those following a plant-based or dairy-free diet. With the addition of a touch of maple syrup, these pancakes make for a satisfying Sunday breakfast or brunch option.

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 2 tbsp vegetable oil (for cooking)

Instructions:

1. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
2. In a separate bowl, mix the almond milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth. If the batter is too thick, add a bit more almond milk to reach a pancake batter consistency.
4. Gently fold in the fresh blueberries.
5. Heat a griddle or skillet over medium heat and add the vegetable oil.
6. Spoon 1/4 cup of batter onto the griddle for each pancake. Cook for about 2-3 minutes on each side, until golden brown and cooked through.
7. Serve with extra blueberries, maple syrup, or your favorite dairy-free toppings.

These dairy-free blueberry cornmeal pancakes are the perfect balance of fluffy and hearty. The cornmeal adds a unique texture that sets them apart from regular pancakes, while the sweet blueberries make every bite delicious. These pancakes are not only dairy-free but also easy to make, making them ideal for a Sunday morning. Whether you serve them with syrup or fresh fruit, these pancakes will become a go-to recipe for your dairy-free breakfast collection.

Dairy-Free Chocolate Chip Oatmeal Pancakes

Indulge in these rich and satisfying dairy-free chocolate chip oatmeal pancakes that combine the chewy goodness of oats with the sweetness of dairy-free chocolate chips. Perfect for a special Sunday breakfast, these pancakes are a treat for both kids and adults alike. Made with wholesome ingredients, they are dairy-free and can easily be adapted for vegan diets as well. Topped with your favorite syrup or fruit, they’re sure to become a breakfast favorite.

Ingredients:

• 1 cup rolled oats
• 3/4 cup almond flour (or any gluten-free flour)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1 tbsp maple syrup
• 1/2 cup dairy-free chocolate chips
• 1 tsp vanilla extract
• 2 tbsp vegetable oil (for cooking)

Instructions:

1. In a blender, pulse the rolled oats until they form a fine oat flour.
2. In a mixing bowl, combine the oat flour, almond flour, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the almond milk, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Gently fold in the chocolate chips.
5. Heat a griddle or skillet over medium heat and add the vegetable oil.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for about 2-3 minutes on each side, until golden brown and cooked through.
7. Serve with a drizzle of maple syrup or a topping of fresh berries.

These dairy-free chocolate chip oatmeal pancakes are a fun and indulgent twist on the traditional pancake. The oats provide a hearty base while the chocolate chips add a rich, sweet touch. This recipe is not only dairy-free but also packed with fiber, making it a satisfying and nutritious breakfast. Whether you enjoy them on a lazy Sunday morning or as a weekend treat, these pancakes are sure to satisfy your cravings for something delicious and comforting.

Dairy-Free Pumpkin Spice Waffles

These dairy-free pumpkin spice waffles are the perfect autumn-inspired breakfast to enjoy on a relaxing Sunday morning. The warm flavors of pumpkin, cinnamon, and nutmeg fill the waffles with cozy comfort. Ideal for those following a dairy-free or vegan diet, these waffles are light, crispy on the outside, and tender on the inside. Serve them with dairy-free whipped cream, maple syrup, or pecans for a seasonal breakfast that’s sure to impress.

Ingredients:

• 1 cup canned pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp vegetable oil (for cooking)

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, combine the pumpkin puree, almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Preheat your waffle iron and lightly grease it with vegetable oil or cooking spray.
5. Spoon the batter onto the waffle iron and cook according to the manufacturer’s instructions until golden brown and crispy.
6. Serve with your favorite dairy-free toppings, such as whipped cream, maple syrup, or chopped pecans.

These dairy-free pumpkin spice waffles bring the flavors of fall to your breakfast table. They are fluffy, light, and infused with the perfect amount of spice. Whether you enjoy them as a weekend treat or as part of your regular breakfast rotation, these waffles are a great choice for anyone looking for a delicious, dairy-free option. The pumpkin puree adds a rich, moist texture while keeping the waffles free from dairy. Top them with your favorite toppings for a festive and satisfying breakfast.

Dairy-Free Coconut Flour Pancakes

These dairy-free coconut flour pancakes are light, fluffy, and full of tropical flavor. Made with coconut flour, they are naturally gluten-free, low-carb, and rich in fiber, making them an excellent choice for a nutritious Sunday breakfast. These pancakes are perfect for anyone looking for a gluten-free, dairy-free alternative that doesn’t sacrifice taste. Serve them with fresh fruit, maple syrup, or a dollop of dairy-free yogurt for a satisfying meal.

Ingredients:

• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs (or flax eggs for a vegan option)
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a bowl, whisk together the coconut flour, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, maple syrup, and vanilla extract until combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Let the batter sit for 5 minutes to thicken, as coconut flour absorbs a lot of moisture.
4. Heat a skillet or griddle over medium heat and melt the coconut oil.
5. Spoon 2-3 tbsp of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side, until golden brown and cooked through.
6. Serve with fresh fruit, maple syrup, or dairy-free yogurt.

These dairy-free coconut flour pancakes are a great way to enjoy a healthy, gluten-free breakfast without compromising on flavor. Coconut flour lends a mild coconut flavor, and the pancakes come out soft and fluffy despite being free of traditional flour. They’re perfect for those on a low-carb or gluten-free diet, and the addition of maple syrup or fruit helps enhance the natural flavors. These pancakes will become a go-to breakfast for anyone seeking a nourishing and satisfying dairy-free meal.

Dairy-Free Chia Seed Pancakes

Packed with omega-3 fatty acids and fiber, these dairy-free chia seed pancakes are both nutritious and delicious. The chia seeds provide a slight crunch and a nutrient boost, making these pancakes a great option for a wholesome Sunday breakfast. Light and fluffy, these pancakes are made with simple ingredients and can easily be topped with fresh fruit or your favorite dairy-free syrup.

Ingredients:

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

Instructions:

1. In a bowl, whisk together the flour, chia seeds, baking powder, and salt.
2. In a separate bowl, mix the almond milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth. Let it sit for 5 minutes to allow the chia seeds to absorb some of the liquid and swell.
4. Heat a griddle or skillet over medium heat and melt the coconut oil.
5. Spoon 2-3 tbsp of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve with fresh berries, maple syrup, or a sprinkle of powdered sugar.

These dairy-free chia seed pancakes are not only delicious but also packed with health benefits. Chia seeds add a delightful crunch while providing a boost of fiber and healthy fats. The pancakes are light and fluffy, making them a perfect addition to your Sunday breakfast. They are easy to make and can be customized with your favorite toppings, like fresh fruit or dairy-free yogurt. Whether you’re seeking a nutritious breakfast or just a delicious treat, these pancakes are sure to satisfy.

Dairy-Free Almond Flour Waffles

These dairy-free almond flour waffles are crispy on the outside, tender on the inside, and made with wholesome almond flour. Naturally gluten-free and packed with protein, these waffles are a great choice for a nutritious breakfast. The almond flour adds a subtle nutty flavor that pairs perfectly with maple syrup or fresh fruit. A perfect dairy-free, gluten-free breakfast that doesn’t compromise on taste.

Ingredients:

• 1 cup almond flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 large eggs (or flax eggs for a vegan option)
• 1/4 cup unsweetened almond milk (or any dairy-free milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil (for cooking)

Instructions:

1. In a bowl, whisk together the almond flour, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until well combined. The batter should be thick but spreadable.
4. Preheat your waffle iron and lightly grease it with coconut oil or cooking spray.
5. Spoon the batter onto the waffle iron and cook according to the manufacturer’s instructions until golden brown and crispy.
6. Serve with your favorite dairy-free toppings, such as fresh fruit, maple syrup, or a sprinkle of cinnamon.

These dairy-free almond flour waffles are an excellent choice for anyone looking for a gluten-free and dairy-free breakfast option. The almond flour gives them a wonderful nutty flavor and helps create a crispy exterior while remaining tender inside. They’re quick and easy to prepare, making them a perfect option for a Sunday morning or any day of the week. With a drizzle of maple syrup or some fresh berries, these waffles are sure to become a new favorite in your dairy-free breakfast rotation.

Dairy-Free Banana Oat Pancakes

These dairy-free banana oat pancakes are a delicious and nutritious breakfast option. Packed with the natural sweetness of bananas and the heartiness of oats, these pancakes are perfect for a wholesome Sunday morning. They’re naturally dairy-free, gluten-free, and refined sugar-free, making them suitable for many dietary preferences. You’ll love how the bananas bring both flavor and moisture to the pancakes, keeping them soft and tender.

Ingredients:

• 1 cup rolled oats (or oat flour)
• 1 ripe banana, mashed
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1 tbsp baking powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a blender or food processor, blend the rolled oats until they form a fine flour (if using oat flour, skip this step).
2. In a large bowl, combine the oat flour, baking powder, cinnamon, and salt.
3. In another bowl, mash the banana and mix with almond milk, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined. If the batter is too thick, add a little more almond milk to reach your desired consistency.
5. Heat a griddle or skillet over medium heat and add the coconut oil.
6. Spoon 1/4 cup of batter onto the griddle for each pancake and cook for 2-3 minutes per side until golden brown.
7. Serve with sliced bananas, maple syrup, or dairy-free yogurt.

These dairy-free banana oat pancakes are the perfect combination of sweetness and heartiness. The ripe banana naturally sweetens the pancakes, making them an excellent option for those who prefer a refined-sugar-free breakfast. With the addition of oats, they’re not only delicious but also filling, providing long-lasting energy throughout the morning. Whether you top them with fruit or syrup, these pancakes are a fantastic, healthy way to start your Sunday.

Dairy-Free Cinnamon Apple Waffles

These dairy-free cinnamon apple waffles are an autumn-inspired breakfast that combines the warm, cozy flavors of cinnamon and apple in a crispy waffle form. They are soft inside and perfectly crispy on the outside, making them an irresistible treat. Dairy-free and made with wholesome ingredients, these waffles are an ideal way to enjoy the season’s best fruits in a dairy-free, gluten-free form.

Ingredients:

• 1 1/2 cups oat flour (or all-purpose flour)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup applesauce (or 1/2 finely chopped apple)
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 2 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
2. In another bowl, mix the almond milk, applesauce, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until combined.
4. Preheat your waffle iron and lightly grease it with coconut oil or cooking spray.
5. Spoon the batter onto the waffle iron and cook according to the manufacturer’s instructions until golden brown and crispy.
6. Serve with sliced apples, maple syrup, or a sprinkle of cinnamon.

These dairy-free cinnamon apple waffles bring the perfect fall flavors to your breakfast table. The apples add natural sweetness and moisture, while the cinnamon gives them a comforting, warming touch. Whether you’re enjoying them for a special Sunday brunch or as a regular weekend treat, these waffles are sure to satisfy. They’re also flexible enough to be topped with your favorite dairy-free additions, like coconut whipped cream or fresh fruit, for an extra special finish.

Dairy-Free Lemon Poppy Seed Pancakes

These dairy-free lemon poppy seed pancakes are the perfect blend of bright citrus and crunchy poppy seeds, creating a light and flavorful breakfast. The tangy lemon zest and juice bring a fresh flavor, while the poppy seeds add texture and a touch of elegance. These pancakes are dairy-free, making them suitable for anyone with dietary restrictions, and they’re perfect for a refreshing Sunday breakfast or brunch.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp poppy seeds
• 1 tbsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a bowl, whisk together the flour, poppy seeds, baking powder, salt, and lemon zest.
2. In another bowl, mix the almond milk, lemon juice, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Heat a griddle or skillet over medium heat and add the coconut oil.
5. Spoon 2-3 tbsp of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side, until golden brown and cooked through.
6. Serve with a drizzle of maple syrup or a sprinkle of powdered sugar.

These dairy-free lemon poppy seed pancakes are a refreshing change from the typical pancake flavors, offering a tangy and crunchy twist that will leave you craving more. The fresh lemon zest and juice brighten up the pancakes, making them perfect for a light yet indulgent breakfast. With a touch of maple syrup or a dusting of powdered sugar, these pancakes are an elegant and delicious choice for your Sunday morning or brunch gatherings. Whether you’re hosting friends or enjoying a quiet meal at home, these pancakes are sure to impress.

Dairy-Free Sweet Potato Pancakes

These dairy-free sweet potato pancakes are a cozy, nutrient-packed breakfast that combines the natural sweetness of sweet potatoes with warm spices like cinnamon and nutmeg. Naturally gluten-free, these pancakes are a great source of fiber, vitamins, and antioxidants. Perfect for a hearty and comforting Sunday breakfast, these pancakes are fluffy, tender, and a delicious way to start the day, especially when paired with maple syrup or fresh fruit.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium-sized sweet potato)
• 1 cup oat flour (or gluten-free flour)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 1 tbsp coconut oil (for cooking)

Instructions:

1. Cook and mash the sweet potato until smooth. You can microwave, boil, or roast the sweet potato.
2. In a large bowl, whisk together the oat flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the mashed sweet potato, almond milk, vanilla extract, and maple syrup.
4. Pour the wet ingredients into the dry ingredients and stir until well combined. The batter should be thick but spreadable. If it’s too thick, add a little more almond milk.
5. Heat a griddle or skillet over medium heat and add coconut oil.
6. Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
7. Serve with maple syrup, fresh fruit, or a sprinkle of cinnamon.

These dairy-free sweet potato pancakes are a wholesome and satisfying breakfast that brings both flavor and nutrition to your table. The naturally sweet and creamy sweet potatoes give the pancakes a delightful texture and flavor, while the spices make them perfect for a fall-inspired breakfast. Whether you enjoy them with maple syrup, a dollop of dairy-free yogurt, or fresh fruit, these pancakes offer a hearty, nutritious start to your Sunday morning.

Dairy-Free Blueberry Almond Pancakes

These dairy-free blueberry almond pancakes are bursting with fresh blueberries and the rich flavor of almond flour. They’re naturally gluten-free and high in protein, thanks to the almond flour, making them a filling and nutritious breakfast. The combination of the sweet berries and nutty almond flour creates a deliciously balanced pancake, perfect for a Sunday brunch or a wholesome morning meal.

Ingredients:

• 1 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs (or flax eggs for a vegan option)
• 1/4 cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 1/2 cup fresh blueberries
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, combine the almond flour, baking powder, and salt.
2. In a separate bowl, whisk the eggs (or flax eggs), almond milk, vanilla extract, and maple syrup.
3. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
4. Gently fold in the blueberries, being careful not to crush them.
5. Heat a griddle or skillet over medium heat and add coconut oil.
6. Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side until golden brown.
7. Serve with extra blueberries, a drizzle of maple syrup, or a sprinkle of almond flakes for added crunch.

These dairy-free blueberry almond pancakes are a delightful and nutrient-dense breakfast option. The combination of almond flour and blueberries provides a satisfying balance of protein, healthy fats, and natural sweetness. They’re perfect for a healthy Sunday breakfast, and you can top them with additional blueberries, syrup, or even some dairy-free whipped cream for extra indulgence. These pancakes are sure to become a favorite for anyone looking for a wholesome, dairy-free treat.

Dairy-Free Chocolate Chip Waffles

These dairy-free chocolate chip waffles are a decadent yet simple treat, perfect for anyone with a sweet tooth. The chocolate chips melt inside the waffles, giving each bite a deliciously rich chocolate flavor. Made without dairy and using simple, wholesome ingredients, these waffles are ideal for a special Sunday breakfast or a family brunch. They’re easy to make and full of comforting flavors, making them a great choice for a weekend indulgence.

Ingredients:

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

Instructions:

1. In a bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, mix the almond milk, melted coconut oil, vanilla extract, and maple syrup.
3. Pour the wet ingredients into the dry ingredients and stir until combined.
4. Gently fold in the dairy-free chocolate chips.
5. Preheat your waffle iron and lightly grease it with coconut oil or cooking spray.
6. Spoon the batter onto the waffle iron and cook according to the manufacturer’s instructions, typically 3-4 minutes, until golden brown and crispy.
7. Serve with a drizzle of maple syrup, extra chocolate chips, or fresh berries.

These dairy-free chocolate chip waffles are the perfect treat for a Sunday morning, offering a balance of rich chocolate flavor and light, crispy texture. The addition of chocolate chips inside the waffles makes every bite feel indulgent, while the coconut oil and almond milk keep them soft and fluffy. They’re quick to make and can easily be customized with toppings like fruit, syrup, or whipped cream. Whether enjoyed as a weekend treat or a special breakfast, these waffles will be loved by everyone at the table.

Note: More recipes are coming soon!