dairy free pancake recipe
The Best dairy free pancake recipe
My family loves these pancakes because they’re just as satisfying as the real deal. My kids would grab a stack for breakfast, and my husband would have them with maple syrup and fresh berries for dessert. They’re light enough to be a breakfast but hearty enough to feel like a treat. And the best part? They’re quick to make—no one has to wait for eggs to beat or worry about melting butter. I’ve even used it as a backup when I was in a rush, and it never let me down. Plus, since they’re dairy-free, it’s a healthier option for anyone who needs to avoid dairy or just wants to reduce their intake. It’s a simple swap that makes a big difference, and honestly, I wouldn’t go back to the old way of making them. They’re just as delicious, but with all the benefits of being kinder to my body and the environment.
Flourless Banana-Oat Dairy-Free Pancakes
A delicious, naturally sweetened dairy-free pancake made with ripe bananas and oats, offering a fluffy texture and a subtle nutty flavor. Perfect for breakfast or brunch!
🥘Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1 cup almond milk (or any dairy-free milk)
- 1 tbsp maple syrup
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- Fresh berries
- Dairy-free whipped cream
- Sliced almonds
- Maple syrup
👨🍳Directions
-
1
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a dairy-free spray or a little coconut oil. -
2
In a mixing bowl, mash the bananas until smooth. Stir in the almond milk, maple syrup, vanilla extract, baking powder, cinnamon, and salt. Mix well. -
3
Gradually add the rolled oats to the mixture while stirring until fully combined and smooth. -
4
Drop spoonfuls of batter onto the hot skillet, spacing them about 2 inches apart. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown. -
5
Transfer cooked pancakes to a plate and repeat with the remaining batter. Serve warm with your favorite dairy-free toppings.
🔧Equipment
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
- Small bowl (for toppings)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra fluffiness, let the batter rest for 5 minutes after mixing.
- Use slightly underripe bananas for a firmer texture.
- Substitute oats with buckwheat flour for a gluten-free option.
- Add a pinch of nutmeg for a warm, cozy flavor.
Variations
- Mix in grated zucchini or apples for a sweet and savory twist.
- Sprinkle a little cocoa powder into the batter for chocolate chip pancakes.
Watch Video Of How Flourless Banana-Oat Dairy-Free Pancakes Works
❓ Frequently Asked Questions About Flourless Banana-Oat Dairy-Free Pancakes
What is the best way to make fluffy dairy-free pancakes?
To achieve fluffy dairy-free pancakes, use a mix of flaxseed meal or ground flaxseeds (1 tbsp per 2 tbsp water) as a binder instead of eggs. For extra fluffiness, fold in 1–2 tbsp of baking powder and ensure your batter is slightly thick but pourable. Cooking on a preheated, lightly greased pan (or using a non-stick spray) and flipping gently when bubbles form on the surface will also help.
Can I substitute regular flour with gluten-free flour in this recipe?
Yes, you can! For a 1:1 substitution, use a blend of gluten-free all-purpose flour (like Bob’s Red Mill 1:1) or a mix of almond flour and rice flour (e.g., 75% almond flour + 25% rice flour). However, texture may differ—adding a bit of xanthan gum (½ tsp) can improve elasticity. Avoid pure oat flour unless certified gluten-free to prevent cross-contamination.
How do I make sure my dairy-free pancakes are not too dense?
Dense pancakes often come from overmixing or insufficient leavening. Stir the batter just until combined (no more than 30 seconds), as overmixing develops gluten. For extra lift, add 1 tbsp of buttermilk substitute (like coconut milk or almond milk with a splash of vinegar) or a splash of apple cider vinegar to the wet ingredients. Also, let the batter rest for 5–10 minutes before cooking to allow the flour to hydrate properly.
What are some great toppings for dairy-free pancakes?
Dairy-free pancakes pair well with classic toppings! Try:
– Fresh berries (strawberries, blueberries) with maple syrup
– Nut butter (almond, peanut, or cashew) drizzled with honey or agave
– Whipped coconut cream (store-bought or homemade) with cinnamon
– Nutty spreads (e.g., almond butter + banana slices) or banana “nice cream”
– Warm caramelized apples or sautéed figs
– A sprinkle of crushed nuts (walnuts, pecans) or seeds (chia, flax)
– A dusting of cocoa powder for a chocolate twist
How long do dairy-free pancakes stay fresh, and how should I store them?
Store leftover pancakes in an airtight container at room temperature for 2–3 days or freeze them for up to 3 months. To reheat, warm in a dry skillet over low heat, microwave in 20-second bursts, or toast in a toaster. For frozen pancakes, thaw overnight in the fridge before reheating. If they get soggy, lightly crisp them in a pan with a little oil or butter substitute.
