Two things we love in our family— pancakes and pizza. Not together though, of course.
But either is our go to on a random night when no one feels like cooking much and we all just want to be happy at dinnertime without a meltdown.
But that also means accommodating my toddler’s food allergies; she’s allergic to egg, dairy, and cashews.
Which makes pizza hard to negotiate with her. We’ve been trying various dairy- free crusts and cheese-free toppings with just sauce and veggies. Nah. One look at her brother’s plate, with melted cheese slathered over greasy pepperoni and sausage and she’s mad. But can you blame her?
So pancakes it is. And in 5 minutes, fluffy made-from-scratch pancakes, courtesy of this crazy simple recipe my hubby found on the Internets. And it’s so good everyone can eat it—so no making two batches of allergy pancakes and regular pancakes.
I’m thankful.
Add 1/4 cup of these dairy free chocolate chips to this recipe. You’re welcome.
The Fluffiest Egg-and-Dairy-Free Pancakes in 5 Minutes
Dry Ingredients
1 cup flour
2 tablespoons sugar
2 tablespoons baking powder NOT baking soda
1/8 teaspoon salt
Wet Ingredients
1 cup almond milk
2 tablespoons vegetable oil (canola oil is fine)
1 teaspoon vanilla extract
Instructions
Mix dry ingredients well in a bowl. Add vegetable/canola oil. Add vanilla extract. Add almond milk. Hand mix the ingredients until the batter is smooth. Spray the waffle iron or skillet with nonstick spray. Once either is hot, pour the batter into the skillet or waffle iron.
In the skillet you will know the pancakes are ready to flip when bubbles form around the edges. Flip that baby, let it brown on the other side and serve warm with maple syrup.
Makes 6 servings.
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These came out so good! We just found out our autistic daughter has food allergies and these were perfect for her!
Aren’t they awesome! So simple and good. Glad they worked for you!
Honey! When I tell you these pancakes are amazing! I ain’t lying…So soft and oh so fluffy. They are seriously too easy to be this darn good! I found the recipe weeks ago but hadn’t gotten around to making them. But sooo glad I did. Thanks a mil and God bless you and your beautiful family.
Thank you! Every time I think no one is reading my little blog I get a great comment like this. These pancakes are simple and perfect for little ones with dairy allergies. I’m so glad u like them!
These sound really good. I wanna make them tomorrow! We aren’t DF, so I think I’ll use whole milk in place of the almond milk.
I think u will like them either way. This is the fluffiest recipe I’ve ever used for pancakes hands down. And literally in 5 mins.
I’m gluten free. I’m going to try with gf flour and see what happens this sound awesome!
How many pancakes do you get out of this recipe?
About 4-6 pancakes. Add a tbsp more oil for waffles but the recipe makes the same amount for those too.
Can I use soy milk in this recipe?
Yes it’s designed for you to use your milk of choice. Enjoy!
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I don’t use white flour so only had buckwheat flour on hand, also only had olive oil on hand. Must say they came out perfect, will try other flours when I restock the pantry
I’m glad it worked for you. It’s a solid base recipe that works well everytime. Thanks for commenting. Let me know when u try other variations and flours!