Butter-Free Pancakes
Light and fluffy pancakes made without butter, perfect for a healthier, dairy-free breakfast option.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar (or sweetener of your choice)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup almond milk (or any plant-based milk) Can use other alternatives as per preference.
- 1 tablespoon vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract (optional for flavor) Enhances flavor but can be omitted.
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the almond milk, vegetable oil, and vanilla extract (if using).
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, taking care not to overmix. Lumps are okay.
- Place a non-stick skillet over medium heat. You can lightly grease it with oil if needed.
Cooking
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface.
- Flip the pancake and cook for another 1-2 minutes until golden brown. Keep warm while you repeat with the remaining batter.
Notes
Avoid overmixing to keep the pancakes light and fluffy. Experiment with toppings like fresh fruits, nut butters, or yogurt.