Whip up a short stack of these healthy golden pancakes, and we bet you’ll have a sunny disposition for the whole day! The recipe was submitted by a reader named Laura about a decade ago, but we’ve since given the post a big update. Laura uses whole grains and skips dairy, nuts, soy, and even added oil or fat. She also swaps orange juice for the buttermilk to add flavor and enhance the pretty hue. If you want to up your mineral intake, use calcium-fortified orange juice.
Special Diet Notes: Golden Sunshine Dairy-Free Pancakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, oil-free, and vegetarian.
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.
Author: Laura
Recipe type: Breakfast
Cuisine: American
Serves: 12 pancakes
Ingredients
- 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)
Instructions
- Grease and preheat a large griddle to medium-low heat.
- In a medium bowl, beat the eggs, orange juice concentrate, water, and sugar to combine.
- In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and cinnamon.
- 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.
- 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.
- If desired, serve with maple syrup or topped with a dusting of powdered sugar.
Notes
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
More Dairy-Free Pancake Recipes
Freezer Pancakes with Blueberry, Chocolate Chip, and PBJ Options
Pumpkin Pancakes
Fluffy Flourless Almond-Oat Pancakes
