Milk Free Pancakes Recipes

MILK-FREE FLUFFY PANCAKES

Steps:

• Stir coconut milk and vinegar together in a bowl; set aside until the coconut milk tastes sour, about 5 minutes.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
• Beat egg and melted butter into the coconut milk mixture; pour into the flour mixture and whisk together until no lumps remain in the batter.
• Prepare a large skillet with cooking spray and place over medium heat.
• Ladle batter into the skillet 1/4 cup at a time; cook until bubbles appear on the top of the pancake, about 5 minutes. Flip the pancake and continue cooking until the bottom is browned and the center is cooked through, 2 to 3 minutes more.

PANCAKES WITHOUT MILK

Steps:

• In a large bowl, sift together the flour, baking powder, salt, and sugar.
• Make a well in the middle and pour in the water, egg, butter, and vanilla extract. Mix with a whisk or fork until smooth.
• Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F.
• Pour or scoop 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side. Remove from the pan or griddle and serve.

PANCAKES WITHOUT MILK (OF ANY KIND!)

Steps:

• Mix the water, oil, eggs and vanilla together in a large mixing bowl.
• In a medium mixing bowl, stir together the flour (please read the notes on how to measure flour correctly), sugar, baking powder and salt. Add dry mix to the wet and stir until combined. Don't stir out all the lumps. You don't want gigantic lumps but some medium lumps are okay. If you overmix, your pancakes won't be fluffy!
• Grease a pan with cooking spray or butter and place on medium-low heat (I used 3 out of 9 but stoves vary and you may need higher heat).
• Pour 1/8 of the batter (120 grams) into the center of the pan. Use a spoon to form into a more circular shape, if desired.
• Cook until you start to see some bubbling under the surface, rather than actual bubbles you see in some pancake recipes. Once the pan is really hot, this should only take about 2-3 minutes per side. Once you see the bubbling, check and if it's brown on the bottom, then flip.
• Cook another 2-3 minutes.
• Serve immediately. Let leftovers cool and refrigerate for up to 4 days or freeze for 3 months.

PANCAKES WITH/WITHOUT MILK

Steps:

• Add the flour, salt, baking powder and sugar into a mixing bowl and mix until combined.
• In another bowl combine the egg, oil, water/milk and vanilla extract.
• Put the egg mix into the flour mix and whisk. It can still be a little lumpy it doesn't make a difference to the taste.
• Pour 1/2 a ladel into a hot frying pan that has oil so the pancake doesn't stick. Make them fairly small but not too small. When bubbles appear on the top. Flip the pancake and wait 1 minute for the other side to cook then you are ready for the next pancake

DAIRY-FREE PANCAKES

Steps:

• Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
• Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice.

MILK-FREE, EGG-FREE PANCAKES

Steps:

• Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
• Melt 2 1/2 Tbsp margarine in frying pan until melted.
• Be sure to tip the pan side to side to coat/grease all over.
• Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
• Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
• It is OK if this batter is lumpy.
• Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
• Cook pancakes until the tops are bubbly and the bottoms browned.
• Turn the pancakes over to cook other side (approximately four minutes per side).
• Serve hot with margarine, honey, brown sugar or maple syrup.
• Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually. My mom has a griddle large enough to cook them all at once.