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.

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.

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.

MILK FREE OATMEAL PANCAKES (WHOLE FOODS)

Steps:

• Place all the ingredients in a blender.
• Blend until everything is broken down into a liquid.
• Heat a griddle and pour by 1/8 cup onto the hot griddle.
• Cook until bubbles start to form, and then flip them.
• Serve warm topped with sliced bananas and cinnamon if you like.

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.

COLLEEN'S GLUTEN-FREE, DAIRY-FREE PANCAKES

Steps:

• Combine gluten-free flour, cornstarch, sugar, baking soda, and baking powder in a large bowl. Add almond milk, eggs, coconut oil, vanilla extract, and lemon juice; stir until batter is well combined.
• Spray a griddle lightly with coconut oil; heat over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.