Milk Free Fluffy Pancakes Recipes
MILK-FREE FLUFFY PANCAKES
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
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
PANCAKES WITHOUT MILK
No milk? No problem! This recipe for pancakes without milk uses water instead and still yields a fluffy and delicious stack.
Provided by Laura Fuentes
Categories Breakfast
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 2 pancakes, Calories 158 calories, Sugar 3.9g, Sodium 239.6mg, Fat 0.4g, SaturatedFat 0.1g, Carbohydrate 35.7g, Fiber 1.2g, Protein 3.9g, Cholesterol 0mg
MILK-FREE, EGG-FREE PANCAKES
My oldest daughter was severely allergic to milk for three+ years, then *poof* the allergy ceased to exist in her system. While she had this allergy, we struggled with Milk-Free recipes/food. I began making nearly everything from scratch. I bought a really great book, The Milk-Free Kitchen, where this recipe is from. We still make these soft, fluffy and delicious pancakes. I will also post the recipe for Milk-Free Blueberry Pancakes.
Provided by Steph_40135
Categories Breakfast
Time 20m
Yield 6 pancakes
Number Of Ingredients 7
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.
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