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About a year ago we realized that my teenage son has a dairy allergy. He misses some dairy products, but luckily there are milk alternatives that let him swap out milk and still enjoy his favorite foods. With the school year just around the corner I made this delicious dairy free back to school breakfast of Cherry Pancakes with a Chocolate Peanut Butter Smoothie!
Pancakes are a staple food in my house, so finding a good non-dairy pancake recipe is a must. For these pancakes I used Vanilla Almond Milk and coconut oil, for light and tasty pancakes.
Blueberry pancakes are more traditional, but I had a bunch of fresh cherries and thought it would be fun to change try something different. So I pitted some cherries and put them in the batter.
They cooked up nicely, and gave the pancakes some swirls of pink.
- 1 1/2 cup flour
- 2 Tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Silk Vanilla Almond milk
- 1 egg
- 2 Tablespoon coconut oil
- 1 cup pitted cherries
- Preheat a pancake griddle on medium.
- Mix the flour, sugar, baking powder, baking soda and salt in a bowl and stir.
- Combine the Almond milk, egg, and coconut oil in another bowl and stir.
- Quickly pour the wet ingredients over the dry ingredients, and mix until just blended.
- Fold in the cherries.
- Drop about 1/4 c. of batter on a griddle, and flip after 3 minutes.
- Cook 3 minutes on the other side.
- Serve with more cherries.
Nutrition facts are estimates.
Amount Per Serving: Calories: 150Saturated Fat: 3gCholesterol: 20mgSodium: 258mgCarbohydrates: 24gFiber: 1gSugar: 5gProtein: 3g