Fluffy Nut Milk Pancakes Recipe Is Dairy-free & Low In Sugar (15 Minutes) by Chef Gigi
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Mornings mean breakfast. And breakfast means pancakes! You’ll go nuts over this nut milk pancake recipe. These fluffy nut milk pancakes are dairy-free and low in sugar if you use monk fruit sugar granules.
If you've never used monk fruit sugar in cooking, you're in for a treat! According to WebMD, " Monk fruit sugar has been given the stamp of approval from the Food and Drug Administration (FDA), and given the title of Generally Recognized as Safe (GRAS). Because monk fruit sugar doesn't change your blood sugar levels, that makes it a safe option for people with diabetes." Learn more about monk fruit sugar.
To make this pancake recipe you will need whole-wheat flour or all-purpose flour, monk fruit sugar granules, sea salt, baking powder, eggs, coconut oil, nut milk and an extract of choice. I typically use vanilla extract, but get creative (see Recipe Notes).
Serve these dairy-free pancakes for breakfast or brunch with your favorite toppings. We like sugar-free pancake syrup or honey.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6
Ingredients
- 2 cups whole wheat flour or all-purpose flour
- 1 tablespoon monk fruit sugar granules (or granulated sugar)
- 1/2 teaspoon Himalayan salt
- 1 heaping tablespoon baking powder
- 2 large eggs, beaten well
- 1/4 cup melted extra virgin coconut oil
- 2 cups nut milk, room temperature
- 1 teaspoon baking extract of choice (see Recipe Notes)
Recipe Notes
- For cake-like pancakes, reduce the amount of cashew milk – for thinner pancakes add additional milk.
- For basic pancakes, use vanilla extract. But get creative and try almond extract, lemon extract, coconut extract or even rum extract.
- These pancakes freeze well for quick meals later.
Here’s how to make it:
- Sift together the flour, sugar, salt and baking powder
- Make a well in the center of the flour. Add the beaten eggs, cashew milk and melted butter. Whisk to combine until smooth and lump free.
- Heat an oiled pan over medium-low. Ladle 2 to 3 ounces of the batter in the pan. Cook about 2 minutes until bubbles form and the edges turn brown. Flip and continue to cook another 1 to 2 minutes or until golden.
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Yes, of course you can add a different nutmeat. As far as the protein goes you got me on the exchange of the flour to an alternative like Cassava or anything GF.
I don't make many adjustment. And honestly, I am not a GF chef so I have no idea. Check out Amy Fothergill shes got all things in that area nailed down!