Kids No Syrup Pancakes Recipes

NO SYRUP PANCAKES

No Syrup Pancakes image

Syrup is sticky, therefore, I HATE IT! That's not why my mom and I whipped up this recipe, though. We wanted pancakes and with only a third the milk a recipe called for, we improvised and made my new breakfast buddies.

Provided by Aubzor

Categories Breakfast

Time 10m

Yield 12 pancakes (depending on size), 6-12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/3 cup milk
2/3 cup sweetened condensed milk
2 tablespoons oil

Steps:

Mix Dry in a large bowl and wet in a small bowl (or the other way around if you prefer, I don't really care). Add everything to the bigger bowl and mix till slightly lumpy, most instructions say 50 turns.
Cook in a pan or on a griddle at medium heat until golden brown.

KIDS NO SYRUP PANCAKES

Kids No Syrup Pancakes image

These pancakes are the size of small hands and are delicious without a lot of syrup (corn syrup). I make these every Sunday morning while watching the Food channel (our Sunday morning "lazy time" tradition), and the kids love them. With the inclusion of cinnamon, nutmeg, vanilla and brown sugar, it's a little bit of heaven. I add one (1) egg whether or not the pancake mix calls for it. Egg whites contains protein and all the amino acids needed for a strong growing body.

Provided by David L.

Categories Breakfast

Time 40m

Yield 24 small pancakes, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups pancake mix
1 cup milk
1 egg
1 tablespoon butter
1 tablespoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
3 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon oil

Steps:

Note: Because there is sugar in the mix, your pancakes will cook fast on the outside and will burn without taking precautions. The heat should be lower than your typical setting to avoid burning. The pancake at the recommended temperature will be medium to dark brown due to the sugar caramelization. Check the middle to make sure it's cooked throughout.
Mix all the ingredients in a bowl.
Heat a hot plate to 300°F to 310°F/ Heat pan to medium.
Grease hot plate or pan prior to adding mix.
Use a tablespoon to scoop mixture onto cooking surface.
Collect pancakes.
Serve.

Nutrition Facts : Calories 414.5, Fat 10.8, SaturatedFat 4.5, Cholesterol 76.3, Sodium 866.1, Carbohydrate 67, Fiber 2.2, Sugar 17, Protein 10.2

MILK-FREE FLUFFY PANCAKES

Milk-Free Fluffy Pancakes image

Tall, fluffy pancakes are delicious served with butter and syrup or topped with strawberries and whipped cream for a real treat.

Provided by Absheres

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup coconut milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

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.

Nutrition Facts : Calories 291 calories, Carbohydrate 31.7 g, Cholesterol 61.8 mg, Fat 16.3 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 635.4 mg, Sugar 6.4 g

KID-FRIENDLY VEGAN PANCAKES RECIPE BY TASTY

Kid-Friendly Vegan Pancakes Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, salt, almond milk, apple cider vinegar, vanilla, vegan chocolate sandwich cookie, strawberry, banana, blueberry, blackberry

Provided by Merle O'Neal

Categories Breakfast

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 cups flour
2 tablespoons sugar
2 tablespoons baking powder
½ teaspoon salt
2 cups almond milk
2 tablespoons apple cider vinegar
2 teaspoons vanilla
vegan chocolate sandwich cookie
strawberry
banana
blueberry
blackberry

Steps:

Preheat oven to 400ºF (200ºC)
In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine. Let it sit for 5-7 minutes.
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 5 minutes.
Pour the batter onto a baking sheet covered with parchment paper, smooth batter out so it is even on all sides.
Add toppings of your choice
Bake for 15 minutes
Freeze for up to 1 month or serve warm with maple syrup.
Enjoy!

Nutrition Facts : Calories 147 calories, Carbohydrate 30 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 2 grams

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