1/5 Photos of Milk-Free, Egg-Free Pancakes
My oldest daughter was severely allergic to milk for three+ years, then *poof* the allergy ceased to exist in her system. While she had this allergy, we struggled with Milk-Free recipes/food. I began making nearly everything from scratch. I bought a really great book, The Milk-Free Kitchen, where this recipe is from. We still make these soft, fluffy and delicious pancakes. I will also post the recipe for Milk-Free Blueberry Pancakes.
My Private Note
Units: US | Metric
- 1Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
- 2Melt 2 1/2 Tbsp margarine in frying pan until melted.
- 3Be sure to tip the pan side to side to coat/grease all over.
- 4Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
- 5Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
- 6It is OK if this batter is lumpy.
- 7Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
- 8Cook pancakes until the tops are bubbly and the bottoms browned.
- 9Turn the pancakes over to cook other side (approximately four minutes per side).
- 10Serve hot with margarine, honey, brown sugar or maple syrup.
- 11Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually. My mom has a griddle large enough to cook them all at once.
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Nutritional Facts for Milk-Free, Egg-Free Pancakes
Serving Size: 1 (438 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 155.2
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 1.2 g
- Cholesterol 31.0 mg
- Sodium 301.6 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 0.5 g
- Sugars 6.3 g
- Protein 3.2 g