Pancakes Without Milk Recipes

NO MILK, NO WHEAT, BANANA PANCAKES

Steps:

• Blend banana, eggs, oats, and baking powder in a blender until smooth, about 45 seconds.
• Spray a griddle or skillet with cooking spray and heat over medium-high 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.

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, 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 mixing bowl add flour, sugar, baking powder, baking soda, and salt. Whisk together.
• Add egg, oil, and vanilla. Mix to combine.
• Pour in dairy free milk or water and mix. If using carbonated water mix carefully, The batter should be creamy and somewhat thick in consistency.
• Using a ladle pour the batter into a hot frying pan or griddle pan.
• Cook until you see the sides stiffening and small bubbles forming on them. Flip and cook for another minute or so, until the pancake has lightly browned.
• Repeat with the rest of the batter.

NO MILK PANCAKES

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the orange juice, butter, vanilla, egg yolks and 3/4 cup room-temperature water in a medium bowl until well combined. Whisk together the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir the wet ingredients into the dry just until incorporated.
• Whisk the egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add the egg whites to the batter and fold them in gently, being careful not to deflate them too much.
• Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don't crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter.

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: THE RECIPE FOR A DELICIOUS BREAKFAST

Steps:

• Put the sifted flour, baking powder and sugar in a bowl and mix well (1), until all the ingredients are mixed. Mix the water and oil (2) with a whisk in another bowl. Add the water and oil to the mixture and mix until a batter (3) is obtained.
• Heat a pan with a drizzle of oil (4), then pour a spoonful of dough (5). When one side is golden brown, turn the pancake to the other side (6) and wait until you get the same degree of cooking.
• Place them on a plate one on top of the other, season to taste 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