These fluffy almond milk pancakes are the ultimate breakfast recipe for those — like me — that have a dairy intolerance. Super easy and with affordable ingredients.
Recently I found out — through trial and error — that I’m mildly intolerance to dairy. I almost cried when I realized that my Sunday cheerios and milk were giving me those awful stomach pains.
Luckily, my intolerance is basically just with “raw” milk like milkshakes, frappuccinos, cereal or yogurt.
But this experience has made me realize how hard sometimes it is to eat a yummy thing while bearing a food intolerance — dairy, eggs, nuts, gluten, etc.
So, while I was figuring out my “intolerance level” one of the recipes that I was most worried about was my beloved pancakes. I have a lot of recipes of pancakes in this blog and in my “real life” I make pancakes at least a couple times per week.
Thank god I can still enjoy my regular pancakes because the milk is “cooked”, but still I made these almond milk pancakes and, oh boy, they are yummy. The texture is nice and fluffy and nobody will ever notice that you made a change.
Another dairy included in the regular pancakes recipe is the butter. Even when butter is a dairy product, it has a low percentage of dairy-derived proteins — and lactose— and it’s mostly fat. This means that it’s not so bad for dairy-intolerance people that usually have a hard time absorbing lactose.
For me, butter is a totally safe ingredient but I was determined to make this recipe 100% dairy-free. With this in mind, I use my favorite butter substitute: canola oil.
My all-time famous orange cake is actually an oil cake.
Oil gives the same moisture as butter and it helps the fluffiness of the pancakes.
But the main reason I choose canola oil is that it has no smell or weird flavors. The batter will remain vanilla-scented and with the original consistency.
Besides these two substitutions — almond milk and canola oil — the rest of the batter is the same as my classic good morning pancakes.
I really hope you enjoy this recipe and I see you in the next one!
- 1/4 cup granulated sugar
- 1 1/2 cup flour
- 1 tsp baking powder
- ½ cup almond milk
- 1 egg
- 2 tbsp canola oil
- 1 tbsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
- Lemon zest
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In a bowl, mix the flour, the baking soda, the salt, and the sugar.
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In another bowl mix the eggs, the canola oil, the almond milk, the vanilla, the lemon juice, and zest.
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Incorporate slowly the dry ingredients to the liquid ingredients bowl.
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Heat a nonstick pan and pour ¼ cup of batter. Let it cook for a couple minutes until the pan releases the pancake. Flip and cook for a couple minutes.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.