Across the globe, in almost every country, people love eating pancakes. They’re eaten at all times of the day for different meals. American pancakes are a well-known variant that is consumed in diners and kitchens all over the United States by Americans of all different ages.
Who doesn’t love a pancake? Not only are they delicious to eat, but they’re a breeze to cook, and they don’t create a lot of mess. What’s more, the ingredients are cheap, too.
They truly are the perfect food as long as you can eat dairy. Of course, normal pancakes require butter and milk, and both of these foods are no-nos if you’re dairy-free.
Fortunately, more people are becoming dairy-free every day – as well as gluten-free and vegan – and that means that increasingly more dairy substitutes and alternatives are hitting the shelves at your local supermarkets. And with the increase in dairy substitutes, it’s now possible to create non-dairy recipes that are just as tasty as the original.
And that means you can now make gorgeous, fluffy pancakes that are completely dairy-free. If that sounds like your sort of thing, then let’s get started with making them.
What you Need:
Before we get onto the ingredients, let’s have a look at what cooking utensils you’re going to need to make your dairy-free pancakes. Don’t worry. There’s nothing complicated on our list. It’s more than likely that you’ll already have everything in your cupboards.
- One large bowl
- One whisk
- One teaspoon
- One tablespoon
- One cup
- One non-stick pan (either a griddle or a skillet)
- Cutlery and crockery for serving
Right. Now you’ve got all your kit. It’s time to get the ingredients ready. If you don’t already have all the ingredients in your cupboards, then you’ll want to head out to the shops and get everything in before you start cooking. You’ll be able to find everything at your local supermarket.
This is what you’ll need to cook the dairy-free pancakes:
All-purpose flour – 1 ½ cup
Sugar – 1 tablespoon
Baking powder – 1 tablespoon
Canola oil – 3 tablespoons
Salt – ½ teaspoon
Coconut milk – 1 ¼ cup (Alternatively, you can use almond milk)
Vanilla extract – 1 teaspoon
Egg – 1
A note on the units: The units that have been used for the ingredients are American. If you use the metric system, then you should know that the units can be translated as the following:
1 Cup = 240ml
1 Tablespoon = 14.8ml
1 Teaspoon = 5ml
A note on the egg: In a non-dairy diet, eggs are edible. This is because they are not a product of a cow, but a chicken or hen, which means that they fall into the poultry or meat products category. If you wish to make vegan pancakes, then this dairy-free recipe won’t be for you.
Right. Now it’s time to get on with cooking our dairy-free pancakes.
· Take the flour, sugar, baking powder, and salt. Place them into the large bowl. Whisk them together. Make sure that you have thoroughly whisked all the ingredients, then leave the bowl on the side and move onto the second step.
· Take the coconut milk (or almond milk), canola oil, and vanilla extract and pour them into the bowl.
· Crack the egg into the bowl. Make sure that both the yolk and the egg whites are put into the bowl. Then dispose of the shell.
· Whisk all the ingredients in the bowl together. Keep whisking until the consistency of the mixture in the bowl is completely smooth. Then leave the bowl on the side and move onto the following step.
· Place the non-stick pan on a medium heat. Leave it until the pan is heated. (If you do not have a non-stick pan, then it’s possible to use a normal pan but to do so, you should coat the pan with oil or a non-dairy butter alternative. Please note, though, that both of these may affect the taste of the pancakes).
· Add approximately one-third of your batter to the pan, making sure that it’s evenly spread across the whole of the pan. Wait until you’re able to see bubbles throughout the whole of the pancake. Once you do, then flip over the pancake and let it cook on the other side for the same amount of time.
That’s it. You can serve your pancake. The batter you’ve made will be sufficient for another two pancakes.
Remember, if you want more pancakes, then make more batter before you start cooking, but always keep the proportions the same.
That’s it. Now you’ve made some tasty pancakes that you won’t believe are completely free of dairy.