Tuck into a delicious stack of these dairy-free pancakes this weekend.
Vegans and non-dairy dieters alike will love these tasty and so simple dairy-free pancakes - a great alternative to our classic pancake recipe. They're an extravagant brunch option to enjoy and impress guests with at home. Plus the suggested topping promises a real flavour explosion in your mouth. There's the sweetness of the blueberry coulis teamed with the creaminess of the Baileys Almande cream. We've then added a handful of pistachios to give it a nice crunchy texture. The recipe serves two but could easily be scaled up if you’re catering for more.
Ingredients
For the pancakes:
- 135g plain white flour
- 1.5 tbsp cornflour
- 1.5 tsp baking powder
- 4.5 tbsp maple syrup
- 1.5 tsp apple cider vinegar
- 180 ml oat or other non-dairy milk
- 4 tbsp olive oil
- chopped pistachios, to serve (optional)
For the blueberry coulis: (optional)
- 250g blueberries
- 50g caster sugar
For the Baileys Almande coconut cream: (optional)
- 2 cans of coconut cream (put in the fridge to chill the night before)
- 2 - 3 tbsp Baileys Almande
- Top with chopped pistachios - or
- make any toppings you like instead!
WEIGHT CONVERTER
Method
- If topping your pancakes with the blueberry coulis and Baileys Almande coconut cream, prepare these first. For the blueberry coulis: Put the berries and sugar in a small saucepan with 100ml water. Bring to a gentle boil, then simmer for 4 mins until the fruit is softening but still firm. Allow to cool. For the Baileys Almande coconut whipped cream: Open the chilled coconut cream and scoop off the fat formed at the top of the can, beat together with the Baileys Almande in a mixer with the whisk attachment
- For the pancakes: Heat a little olive oil in your best non-stick frying pan over a low heat.
- Mix all the dry ingredients together.
- Then combine the wet evenly and mix the two together, it should be evenly combined and thick but still runny.
- For each pancake: Spoon some of your mix into the centre of your pan, rotating it to get a nice even round shape, fry for 20-30 seconds before carefully flipping with a spatula. Then cook for another 20-30 seconds or until done. This will keep well in the fridge for 2 days so you can pull it out anytime to make another pancake.
- Lily Vanilli likes her pancakes served with the blueberry coulis, whipped Almande & coconut cream & pistachios but you could experiment with your toppings!
Top tips for making dairy-free pancakes:
It might seem like an excessive amount of baking powder in this recipe. But without the dairy, this is what will help make your pancakes fluffy.
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