Dairy free fluffy American pancakes

    20 min

    Soft and thick, spongy and light pancakes delicious with bacon and maple syrup. Great for a family breakfast.

    59 people made this

    Serves: 2 

    • 1/2 tablespoon baking powder
    • 1 pinch salt
    • 1 teaspoon white sugar
    • 115g self raising flour
    • 1 large egg, beaten
    • 15ml sunflower oil
    • 150ml almond milk
    • 1 teaspoon rapseed oil

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix all the dry ingredients in a bowl.
    2. In a separate bowl beat all the wet ingredients together.
    3. Make a well in the dry ingredients and pour in the wet ingredients and mix. Best to do this in 3 stages to prevent lumps.
    4. Heat a teaspoon of rapeseed oil in frying pan. Pour the pancake batter into the pan. About 3 tablespoons makes one pancake. When the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute. Repeat until the batter is used up. Serve hot.

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    Reviews in English (5)


    We substituted the almond milk for a natural sweetened soya and they were the best pancakes we've tried since going dairy free. Next we substituted the sugar for 40mm of organic maple syrup and we couldn't get the cakes out of the pan fast enough for the kids, got to be careful not to burn them ax the added maple syrup makes this happen very quickly.  -  13 Jul 2014


    Love these, substituted almond milk for oatmilk which is equally good. Perfect with scrambled eggs and maple syrup 😊  -  30 Dec 2015


    Loved it!!! Used unsweetened soya milk and then put a lot of golden syrup on each pancake and they were amazing!  -  24 May 2018