Delicious Soy Free Dairy Free Pancakes Recipes
DELICIOUS SOY-FREE & DAIRY-FREE PANCAKES
Make and share this Delicious Soy-Free & Dairy-Free Pancakes recipe from Food.com.
Provided by chrislday
Categories Breakfast
Time 10m
Yield 18 Pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg until fluffy.
- Add coconut milk and canola oil.
- Sift dry ingredients. Add and mix well.
- Heat a heavy griddle or fry pan which is greased with coconut oil.
- The pan is hot enough when a drop of water breaks into several smaller balls which "dance" around the pan.
- Pour a small amount of batter (approximately ¼ cup) into pan and tip to spread out, or spread with a spoon.
- When bubbles appear on surface and begin to break, turn over and cook the other side.
Nutrition Facts : Calories 525.9, Fat 35.6, SaturatedFat 18, Cholesterol 93, Sodium 810.5, Carbohydrate 46.1, Fiber 4.6, Sugar 6.6, Protein 11.2
DAIRY-FREE PANCAKES
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
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
SOY MILK AND EGG FREE PANCAKES
I received this recipe from a friend who has children with dairy and egg allergies. She said it is a really yummy pancake. My daughter has a dairy allergy too, so I'm always trying to find something good for her.
Provided by KristiJoy
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients together until just combined. Batter will be lumpy.
- Pour 1/4 cup amount of batter onto hot skillet. Flip when bubbles appear on top.
- Serve warm with maple syrup.
Nutrition Facts : Calories 199.4, Fat 5.5, SaturatedFat 0.7, Sodium 771.5, Carbohydrate 30.8, Fiber 2, Sugar 2.1, Protein 7.3
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- In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
- Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
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