Pancakesdairyfree Recipes

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PANCAKES WITHOUT MILK



Pancakes without Milk image

These Dairy Free Pancakes are made without milk. They are lightly, fluffy, and so good you won't notice that they are dairy free.

Provided by The Taste of Kosher

Categories     Dairy Free Breakfast

Time 25m

Number Of Ingredients 9

2 cups all purpose flour
1/4 cup white sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 tablespoons oil
2 teaspoons vanilla
1 1/2 cups dairy free milk, water, or carbonated water*

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.

Nutrition Facts : Calories 198 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 427 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

DAIRY FREE WHOLE WHEAT PANCAKES



Dairy Free Whole Wheat Pancakes image

These healthy pancakes with a hint of almond are delicious. They're thick and fluffy and they really stick to your ribs. Serve warm with maple syrup or peach jam. Leftovers are great served cold with a little peach jam spread on them, yum!

Provided by Kimberly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 10

2 cups whole wheat pastry flour
¼ cup wheat germ
3 tablespoons soy flour
2 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
3 eggs
¼ cup canola oil
¼ teaspoon almond extract
2 cups soy milk

Steps:

  • Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
  • Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 44.2 g, Cholesterol 111.6 mg, Fat 17.3 g, Fiber 5.3 g, Protein 14.7 g, SaturatedFat 2.1 g, Sodium 613.1 mg, Sugar 9.8 g

PANCAKES - DAIRY FREE



Pancakes - Dairy Free image

Make and share this Pancakes - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories     Breakfast

Time 13m

Yield 6 pancakes

Number Of Ingredients 7

1 cup flour
3 tablespoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 1/2 tablespoons margarine
3/4 cup water
1 egg

Steps:

  • Sift flour, sugar, baking powder and salt together into a mixing bowl.
  • Heat frying pan and melt margarine. Coat bottom and pour remaining into bowl with flour.
  • Add water and egg, mix well.
  • Mixture can still be lumpy.
  • Cook pancakes in fry pan, pour in mixture, wait until top gets bubble and them flip. 4 minutes per side usually works!
  • Top with syrup, brown sugar or margarine and honey.

Nutrition Facts : Calories 155.2, Fat 5.7, SaturatedFat 1.3, Cholesterol 31, Sodium 301.6, Carbohydrate 22.7, Fiber 0.6, Sugar 6.4, Protein 3.2

DAIRY-FREE PANCAKES



Dairy-free pancakes image

Skip regular milk and replace it with coconut or hemp milk in these light pancakes suitable for people with dairy or lactose intolerance

Provided by Caroline Hire - Food writer

Categories     Main course

Time 30m

Yield Makes 8 small pancakes

Number Of Ingredients 4

125g plain flour
1 egg
300ml hemp or coconut milk (see tip)
sunflower or rice bran oil , for frying

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.

Nutrition Facts : Calories 90 calories, Fat 3.2 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 12.6 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 0.7 grams fiber, Protein 2.3 grams protein

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