If you’re lactose intolerant, substituting regular foods with dairy-free options may be a little of a challenge. This dairy-free pancake recipe, which can also be easily made gluten free or vegan, if you use an egg-replacer product of your choice, is one to hold on to.

Making dairy-free pancakes has never been so easy. Nowadays, non-dairy milk can be bought in many stores. Chances are, your local largish grocery store has a whole row with diet-friendly products. 

You can pick dairy-free milk of your choice there. I usually go with coconut or almond milk, but if you aren’t a fan of the flavor, you can use soy milk, oat milk or cashew milk. 

There is a wide choice of gluten-free flours nowadays. You can use oat or buckwheat flour, coconut of almond flour, if you’re on paleo, either should do. Other than the ingredients, the method to baking those is pretty much the same. If you want extra fluffiness and rise, use a mixture of baking soda and apple cider vinegar to add to the batter.

Refrigerating the batter overnight will also give it very smooth texture. Serve these pancakes with your favorite toppings, such as coconut butter and syrup or fresh fruit and berries. I hope you enjoy this recipe.