Are you craving fluffy, golden pancakes but don't have any milk on hand? Or perhaps you're following a dairy-free diet? Don't worry! This delicious recipe shows you how to make incredibly light and tasty pancakes without using a single drop of milk. It's a perfect example of how easy and satisfying homemade cooking can be, perfect for a weekend brunch or a quick weeknight dinner. These pancakes are also a fantastic option for those seeking healthy meal ideas. Get ready to enjoy a truly delightful and easy breakfast or snack!
Ingredients:
- 1 ½ cups all-purpose flour (or gluten-free blend for a gluten-free option)
- 2 tablespoons sugar (granulated or brown sugar, to taste)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups water (or plant-based milk like almond or soy milk)
- 2 tablespoons melted vegan butter or oil (vegetable oil works well too)
- 1 teaspoon vanilla extract (optional, but highly recommended!)
Instructions:
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Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps. This step is crucial for achieving that light and airy texture.
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Combine the wet ingredients: In a separate bowl, whisk together the water (or plant-based milk), melted vegan butter, and vanilla extract.
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Gently combine wet and dry: Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Overmixing will result in tough pancakes, so be careful not to over-whisk. A few small lumps are perfectly fine.
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Cook the pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup of batter onto the hot surface for each pancake.
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Flip and serve: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
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Serve immediately: Serve your delicious pancakes hot with your favorite toppings. Maple syrup, fresh fruit, whipped cream (dairy or dairy-free), chocolate chips—the possibilities are endless!
Tips for the Perfect Pancakes:
- Don't overmix: Overmixing develops the gluten in the flour, resulting in tough pancakes. Mix just until the ingredients are combined.
- Let the batter rest: Allowing the batter to rest for 5-10 minutes before cooking helps the baking powder activate, resulting in fluffier pancakes.
- Adjust the heat: If your pancakes are browning too quickly, reduce the heat. If they're taking too long to cook, increase the heat slightly.
- Use a non-stick pan: This will prevent the pancakes from sticking and make flipping easier.
Variations:
- Blueberry pancakes: Stir in ½ cup of fresh or frozen blueberries to the batter before cooking.
- Chocolate chip pancakes: Add ½ cup of chocolate chips to the batter.
- Banana pancakes: Mash one ripe banana and add it to the wet ingredients.
Nutritional Information (per pancake, approximate):
This will vary depending on the ingredients used. For a general estimate using the recipe above, one pancake contains approximately:
- Calories: 100-150
- Protein: 2-3g
- Carbohydrates: 20-25g
- Fat: 3-5g
This recipe offers a quick and easy way to create a delicious and healthy breakfast or snack. It's a fantastic option for busy weeknights or lazy weekend mornings, perfect for all skill levels in the kitchen! Enjoy your delicious, dairy-free pancakes!