These No Milk Pancakes uses a naturally dairy-free pancake batter to bring you delightfully fluffy pancakes with a crispy golden-brown exterior.
20 minutes
6 Pancakes
Vanilla Extract
Brown Sugar
Flour
Salt
Egg
Water
Baking Powder
Butter
Reducing your dairy consumption is one great way to improve your ecological footprint. Industrial dairy production has a huge impact on the environment because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions.
In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt until combined and has no lumps.
Add the egg, vanilla extract, and ½ cup of water and whisk until smooth.
Assess the consistency. It should resemble a cake batter, thin enough to easily run off the whisk. If you like thinner pancakes, you can add up to another ¼ cup of water.
Add your pancake batter to a measuring cup or any cup with a spout and handle to make for easier pouring.
Melt butter in a pan on medium heat. Pour some batter onto the pan and cook until little air pockets form on top of the pancakes.
Once it starts to bubble, it’s time to flip them! Make sure there is always enough butter in your pan to fry the other side and not stick.
Serve warm with maple syrup. Enjoy!
For thicker, perfectly round pancakes, use pancake molds! Link to the ones I use below.
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