You can use oat milk, coconut milk or almond milk to make these dairy-free pancakes from Food Network's Melissa d'Arabian.

Pro Tip: For less of a breakfast sugar bomb, Melissa likes to skip the maple syrup and dust the pancakes with confectioners' sugar or make a quick fruit compote using blueberries, lemon juice and a touch of sugar



  • 1 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 egg, beaten
  • 1 cup milk alternative, such as oat, coconut or almond milk
  • 2 tablespoons cooking oil, plus more for pan
  • 1 cup fresh or frozen blueberries, partially thawed
  • Maple syrup, maple-flavored syrup, or sifted confectioners' sugar (optional)


Serves: 4


In a medium bowl, combine flour, cornmeal, granulated sugar, baking powder, salt and cinnamon. Make a well in center of flour mixture.

In a small bowl, stir together the egg, milk alternative and oil. Add egg mixture into the well in the flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.

For each pancake, pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes or until pancakes are golden brown underneath, edges are slightly dry, and bubbles appear on top, then flip to cook the other sides. Serve warm. If desired, serve with syrup or sprinkle with confectioners' sugar.