Dairy Free Bran Pancakes

Are you limiting dairy or have a child who is on a dairy-free diet? These pancakes are super delicious, nutritious and yummy for both a grown up and a child. They are packed with fiber and made with almond milk and coconut milk yogurt. My son, who is on a limited dairy diet, does not like the consistency of the coconut milk yogurt, so I use it in baking instead. It makes baked goods super moist with a really nice flavor.

According to Allison Topilow, MS, RD, CDN, Nutrition Consultant, these whole grain pancakes are a delicious and satisfying way to start your day! Try freezing for busy weekday mornings. Adding a side of eggs or spreading with peanut or almond butter will increase the protein content of the meal. If you or your child is on a dairy free diet, be sure to choose calcium fortified milk or yogurt alternatives to help meet calcium needs.

Kid Friendly Tips: Help your children expand their vocabulary by reviewing all of the ingredients and helping them measure and mix the ingredients. Get creative and add some of your child’s favorite fruits to the pancakes, such as bananas or apples. Make some jam with your little one, such as Pear Ginger Jam, to compliment the pancakes. Focus on sequencing, following directions and giving choices.

Carryover Book: Pancakes for Breakfast


3/4 cup of whole wheat flour

1/4 cup of wheat bran

1/4 cup of light brown sugar

3 tablespoons of toasted wheat germ

1 teaspoon of baking powder

1 teaspoon of baking soda

1/4 teaspoon of salt

1/2 teaspoon of cinnamon

dash of ground all spice

1/2 cup of vanilla almond milk

2-3 tablespoons of vanilla coconut milk yogurt

1 egg

1 tbsp of canola oil

1 teaspoon of vanilla extract


  1. Mix whole wheat flour through ground all spice in a bowl. Whisk.
  2. In a separate bowl, whisk almond milk through vanilla extract.
  3. Add dry ingredients to wet ingredients. Let batter sit for about 15 minutes of so on the countertop.
  4. Pour about 1/4 cup for each pancake in a non stick pan. I usually use a medium size ladle to scoop out the batter. Cook on both sides until golden brown.
  5. Add syrup and serve with fruit. Makes 4 very large pancakes. Yum!

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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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