Delicious Soy Free Dairy Free Pancakes Recipes

15+ VEGAN PANCAKE RECIPES: BANANA PANCAKES & MORE

Steps:

• In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.
• In a blender, combine the oats, dairy-free milk mixture, banana, maple syrup, baking powder, kosher salt, and vanilla and cinnamon if using.
• Blend for 30 seconds until the oats are broken down and smooth. Let the batter stand for 5 minutes to thicken up.
• While the batter thickens, heat up a skillet or griddle pan to medium heat. Once the pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Press a small handful of blueberries into the batter, if using. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown.
• Repeat until all of the batter is gone, adding more coconut oil (if needed) between each pancake. If you're using a griddle or large pan, you can do more than one at a time.
• Serve warm, with coconut cream, maple syrup, fruit, and/or nut butter!
• If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

GLUTEN-FREE VEGAN PANCAKES

Steps:

• Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
• In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
• In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
• On your griddle, begin to cook the pancakes, using about 1/4 cup of the batter for each one.
• Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.

EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}

Steps:

• In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
• Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
• Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
• Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
• Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
• Top with butter, syrup or favorite topping. Enjoy!
• These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

DELICIOUS SOY-FREE & DAIRY-FREE PANCAKES

Steps:

• Beat egg until fluffy.
• Add coconut milk and canola oil.
• Sift dry ingredients. Add and mix well.
• Heat a heavy griddle or fry pan which is greased with coconut oil.
• The pan is hot enough when a drop of water breaks into several smaller balls which "dance" around the pan.
• Pour a small amount of batter (approximately ¼ cup) into pan and tip to spread out, or spread with a spoon.
• When bubbles appear on surface and begin to break, turn over and cook the other side.