As a professional writer, I am always looking for ways to create unique and delicious recipes. One of my recent discoveries is the no milk pancake recipe. These pancakes are perfect for those who are lactose intolerant, vegan, or simply looking for a healthier alternative to traditional pancakes. Not only are they easy to make, but they are also incredibly flavorful and satisfying. In this article, I will share with you my favorite no milk pancake recipe, as well as some tips and tricks for making the perfect batch every time.
Recipes Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Recipe Category: Breakfast
- Recipe Cuisine: American
- Aggregate Rating: 4.5
Ingredient
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup water
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the water, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Spoon 1/4 cup of batter onto the skillet for each pancake.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown.
- Serve hot with your favorite toppings, such as fresh fruit, maple syrup, or whipped cream.
Nutritions Table
| Nutrition Information | Amount per serving |
|---|---|
| Calories | 140 |
| Total Fat | 4g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 340mg |
| Total Carbohydrate | 23g |
| Dietary Fiber | 1g |
| Total Sugars | 6g |
| Protein | 2g |
Recipes FAQ
- Q: Can I use a different type of flour?
- A: Yes, you can use whole wheat flour or a gluten-free flour blend if desired. Just keep in mind that the texture and flavor may be slightly different.
- Q: Can I make the batter ahead of time?
- A: Yes, you can mix the dry and wet ingredients separately and store them in the refrigerator for up to 24 hours. When you are ready to cook the pancakes, simply mix the wet and dry ingredients together and proceed with the recipe as directed.
- Q: Can I freeze leftover pancakes?
- A: Yes, you can freeze the pancakes in an airtight container for up to 3 months. To reheat, simply pop them in the toaster or microwave until heated through.
- Q: Can I add chocolate chips or other mix-ins?
- A: Yes, you can add chocolate chips, blueberries, or other mix-ins to the batter before cooking. Just make sure to stir them in gently so that the batter does not become overmixed.
- Q: Can I use a different type of oil?
- A: Yes, you can use coconut oil, canola oil, or any other neutral-flavored oil in place of the vegetable oil.
- Q: How can I make the pancakes fluffier?
- A: You can make the pancakes fluffier by adding a dash of baking soda to the batter. Just be sure to add it in addition to the baking powder, not instead of it.
Recipes Tips
If you want to make the perfect no milk pancakes every time, here are a few tips to keep in mind:
1. Use a non-stick skillet or griddle. This will prevent the pancakes from sticking and allow them to cook evenly.
2. Do not overmix the batter. Overmixing can result in tough, chewy pancakes. Stir the batter until just combined, and then stop.
3. Adjust the consistency of the batter as needed. If the batter is too thick, add a little more water. If it is too thin, add a little more flour.
With these tips in mind, you are ready to make the perfect batch of no milk pancakes. Enjoy!