About this recipe

Light, fluffy, and completely dairy-free, these pancakes are a weekend breakfast staple the whole family will love. Made with almond milk and coconut oil in place of dairy, they cook up golden and tender with a classic pancake flavor. Ready in under 30 minutes and easy enough for any home cook.

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, fine salt, and granulated sugar until evenly combined.

2. 2

   In a separate small mixing bowl, whisk together the unsweetened almond milk, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.

3. 3

   Pour the wet ingredients into the dry ingredients and stir gently with a whisk or spatula until just combined — a few small lumps are fine. Do not overmix or the pancakes will be tough. Let the batter rest for 3–5 minutes while you heat the pan.

4. 4

   Heat a skillet or griddle over ^[medium heat]. Add a small amount of coconut oil and swirl to coat. Once the oil shimmers, ladle about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.

5. 5

   Flip each pancake and cook for another 1–2 minutes until golden brown on the second side and cooked through. Transfer to a plate and repeat with remaining batter, adding more coconut oil to the pan as needed.

6. 6

   Serve immediately with maple syrup, fresh fruit, or your favorite dairy-free toppings.