Best 2 Dairy Free Whole Wheat Pancakes Recipes
In pursuit of a wholesome and delectable breakfast, many individuals with dietary restrictions often find themselves yearning for a satisfying yet dairy-free and whole wheat pancake recipe. Whether it's lactose intolerance, veganism, or a personal preference for healthier alternatives, creating fluffy, golden-brown pancakes without the use of dairy products can be a delightful culinary challenge. Embark on a journey of culinary discovery as we unveil the secrets to crafting the perfect dairy-free whole wheat pancake, ensuring a nutritious and flavorful start to your day.
Check out the recipes below so you can choose the best recipe for yourself!
DAIRY FREE WHOLE WHEAT PANCAKES
These healthy pancakes with a hint of almond are delicious. They're thick and fluffy and they really stick to your ribs. Serve warm with maple syrup or peach jam. Leftovers are great served cold with a little peach jam spread on them, yum!
Provided by Kimberly
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
- Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 44.2 g, Cholesterol 111.6 mg, Fat 17.3 g, Fiber 5.3 g, Protein 14.7 g, SaturatedFat 2.1 g, Sodium 613.1 mg, Sugar 9.8 g
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
Tips:
- To make the pancakes extra fluffy, make sure to separate the egg whites and yolks and whip the egg whites until stiff peaks form before folding them into the batter.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter, as this can make the pancakes tough.
- Cook the pancakes over medium heat so that they have time to cook through without burning.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.
Conclusion:
These dairy-free whole wheat pancakes are a delicious and healthy breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized with your favorite toppings. So next time you're looking for a satisfying and nutritious breakfast, give these pancakes a try!
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