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Dairy-Free Pancakes

These light and fluffy dairy-free pancakes are perfect for breakfast, accommodating various dietary needs without sacrificing flavor or texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Simple Base
  • 125 g plain flour Use all-purpose flour for best results.
  • 1 large egg Provides structure to the pancake.
  • 300 ml hemp or coconut milk Choose based on personal preference.
  • as needed ml sunflower or rice bran oil For frying; use neutral oils for best flavor.
Optional Additions
  • 1 pinch salt Balances flavors.
  • 1 tbsp sugar Optional for sweetness.
  • ½ tsp vanilla extract Adds a nice aroma.

Method
 

Preparation
  1. Place the plain flour in a large mixing bowl and create a well in the center.
  2. Crack the egg into the well and pour in about a quarter of the plant-based milk. Whisk thoroughly from the center outward.
  3. Add another quarter of the milk, whisking until smooth, then incorporate the remaining milk gradually, whisking continuously.
  4. Let the batter rest for 20 minutes to fully hydrate the flour.
Cooking
  1. Heat a non-stick frying pan over medium heat and add a splash of oil.
  2. Pour a small amount of batter into the pan, swirling to create a thin layer.
  3. Cook until the bottom is golden brown and edges look set, then flip and cook the other side until golden.
  4. Repeat with the remaining batter, adding more oil as needed and stirring the mixture in between.

Notes

Try flavor variations with lemon zest or cinnamon. These pancakes can also be enjoyed with sweet or savory toppings.