A few days before we started back at school, I asked both children what they wanted for breakfast for the first day of school. It was no surprise that Austin requested pancakes, Addie cupcakes (aka vanilla muffins). They had “words” about which one I should make and in the end, I decided I would make both!
We sat down Monday morning as a family at seven to have breakfast and get a start on our first day back at school! The kids chattered back and forth about starting school, what they wanted to start with first and all their ideas of school this year. The baby entered the conversation when her mouth wasn’t full. I didn’t realize it had been a while since I had made pancakes, but they vanished from the boy’s plates!
I usually have a dry batch of homemade pancake mix ready to go but not today. I don’t think people realize just how easy it is to make your own mix instead of using boxed mixes. A few ingredients and you are ready to go.
Homemade Dairy-Free Pancake Recipe
- 1 1/2 flour
- 1 tablespoon of baking powder
- 1 tablespoon of sugar or sucanant
- 1 teaspoon of salt
- 1 cup of almond milk
- 1 egg
- 1 tablespoon of melted coconut oil
Mix all your dry ingredients together. Add your melted coconut oil and egg and mix. Next add in your almond milk and mix until combined.
Drop 1/4 cup onto a heated skillet that is lightly oiled with coconut oil. Once the edges are full of mini bubbles flip the pancake. Continue to cook another 1-2 minutes until the pancake is golden brown.
Serve with warm maple syrup and enjoy!
This recipe makes approximately 8 pancakes. I always double or triple the recipe and store them in the fridge to be heated later in the week. They also freeze well for quick and nutritious breakfasts later in the week.
What do you like to enjoy with your pancakes?