Dairy-Free Golden Pancakes
Prep time
Cook time
Total time
I recently had one of those happy cooking accidents while trying to make dairy-free pancakes for an allergic niece who was a sleepover guest, and ended up w/ the best pancakes I’ve ever eaten. They are also super easy.
Recipe type: Breakfast
Cuisine: American
Serves: 12 pancakes
  • 4 eggs
  • ⅔ cup frozen orange juice concentrate
  • ½ cup water
  • ¼ cup raw sugar
  • 1⅓ cups whole wheat flour (can substitute 1 cup all-purpose flour + ¼ cup wheat germ or can sub just all-purpose flour)
  • ½ cup yellow cornmeal
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch ground cinnamon (see Note below)
  • ½ cup raisins (optional)
  1. Grease and preheat a large griddle to medium-low heat.
  2. In a medium bowl, beat the eggs, orange juice concentrate, water, and sugar to combine.
  3. In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and cinnamon.
  4. Add the egg mixture to the dry ingredients and mix briefly. Some remaining lumps are fine. Fold in the raisins, if desired. If at any time the mixture gets too thick, or you prefer flatter pancakes, you can whisk in a little more water as needed.
  5. Drop ⅓ cup batter onto your prepared griddle for each pancake. Cook until bubbles burst around the edges of the pancakes and don’t fill back in (approximately 2 minutes). Flip and cook about another 1½ minutes, or until golden.
  6. If desired, serve with maple syrup or topped with a dusting of powdered sugar.
Note: The cinnamon is just intended to add depth to the flavor, not create a cinnamon taste.
Nutrition Information
Serving size: 2 pancakes Calories: 185 Fat: 3.5g Saturated fat: 1g Carbohydrates: 33.7g Sugar: 20.5g Sodium: 257mg Fiber: 1.9g Protein: 6.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-golden-pancakes