Dairy-free Pancakes

Just because you are trying to eat clean and healthy, does not mean you have to give up the joys of comfort food...you just have to find a way to make it suitable to your way of living. For our house, the ultimate breakfast comfort food is pancakes. Pancakes are requested almost every weekend.

Ours are typically topped with peanut butter, honey, and blueberries. You can also use flax seed oil on top  as a butter substitute. Another great topping for these is homemade chocolate spread! You can also add blueberries or strawberries directly to the pancake while it is cooking on the stove. 

​Make sure if you do use syrup, that you are using real maple syrup and not imitation syrup that is loaded with high fructose corn syrup and other ingredients that are not part of a clean diet. 

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Dairy-free Pancake Recipe
dairy-free, plant-based, refined sugar-free

Ingredients:

• 2 cups almond milk
• 1 Tbsp fresh lemon juice
• ​1 1/2 cups whole wheat flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 3 Tbsp honey or maple syrup
• 3 Tbsp unsweetened apple sauce or extra virgin olive oil
• 1/2 tsp pure vanilla extract

Instructions:

1. Add the fresh lemon juice to the almond milk and set aside.
2. Add the flour, baking powder, and salt to a bowl and mix well. 
3. Then add the honey, olive oil, vanilla extract, and milk/lemon mixture and whisk until combined.
4. Heat a non-stick pan to medium heat and pour about 1/4-1/3 cups of batter to the pan at a time. 
5. At this point you can add blueberries or sliced strawberries to the batter in the pan.
6. When bubbles appear flip the pancake and cook on the other side for a minute or two.
7. Store pancakes in an airtight container and re-warm in the toaster or microwave.

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