Are you looking for a dairy free pancake that is fun and delicious? Try these dairy free sprinkle pancakes! Did you run out of sprinkles? Add some mini chips or berries instead! If you want to increase the fiber, substitute the white flour with whole wheat flour and substitute the white sugar with light brown sugar and add some cinnamon. Instead of the sprinkles, add raisins or cinnamon chips!
These pancakes are so versatile and easy to modify that it’s a great recipe to keep on hand. The unsweetened vanilla almond milk adds flavor and moisture to the pancakes without all of the added sugar. Kids will eat these up as well because they are fun and taste good. This batter is for a family of four so if there are any leftovers, they store perfect in the fridge for the next day. I have never frozen these pancakes because they get eaten up right away!
Do you want to use dairy in the recipe? Check out my birthday cake pancakes here.
According to Allison Topilow, MS, RD, CDN, Nutrition Consultant, these delicious pancakes are relatively low in sugar and saturated fat. I recommend using a calcium fortified almond milk to help meet your calcium needs. Enjoy them with a side of low-fat Greek yogurt for additional protein. You might also want to try topping them with fresh berries for a fiber boost!
Carryover Picture Books: Waffles and Pancakes, Curious George Makes Pancakes, Pancakes for Breakfast
Ingredients:
1 cup all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
dash of salt
1/4 cup of sugar (can reduce or substitute with maple syrup)
1 cup plus three tablespoons of unsweetened vanilla almond milk
1 egg
4 tablespoons of canola oil
1 teaspoon of vanilla extract
1/4 cup of dairy free rainbow sprinkles (you can add more or less depending on your preference). If you don’t want to use sprinkles, substitute the sprinkles for mini chocolate chips.
Preparation:
- Mix flour through sugar in a bowl. Whisk well.
- In a separate bowl, mix almond milk through vanilla extract together.
- Slowly add wet ingredients to dry ingredients and mix until combined. If the batter is too thick, add more almond milk.
- Add sprinkles by gently folding them in. Do not over-mix.
- Heat pan with a pat of dairy free butter. Cook pancakes on each side until nicely browned. Flip and cook until done.
Yields about 8 medium size pancakes.
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Becca Eisenberg is a certified speech language pathologist and mom of two.Through her own personal challenges at mealtime with her two young children she ventured on creating a website to help parents facilitate language and make mealtime fun. Her website gravitybread.com focuses on facilitating and encouraging language with fun and easy recipes, educational books and recommended toys and apps.
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