Prep 5 mins
Cook 15 mins
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.
- 236.59 ml white flour
- 44.37 ml white sugar
- 11.09 ml baking powder
- 1.23 ml salt
- 36.97 ml margarine
- 177.44 ml water
- 1 eggs or 29.58 ml water
- Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
- Melt 2 1/2 Tbsp margarine in frying pan until melted.
- Be sure to tip the pan side to side to coat/grease all over.
- Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
- Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
- It is OK if this batter is lumpy.
- Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
- Cook pancakes until the tops are bubbly and the bottoms browned.
- Turn the pancakes over to cook other side (approximately four minutes per side).
- Serve hot with margarine, honey, brown sugar or maple syrup.
- Actual 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.
WOW! Im so shocked! Who needs eggs!? I didnt have any eggs in the house and the kids wanted pancakes. I was expecting these to not be so great and boy was I WRONG!! These are fluffy and delicious! I used milk and added 1 teaspoon of vanilla extract. I cooked them in some butter, didnt stick, easy as pie and OH SO GOOD!
These pancakes were amazing! I did do some substitutions though. I ended up doubling the recipe since my family likes big pancakes, and likes to eat about 3 a piece per person, so when I doubled the recipe instead of the 6 tbsp of sugar, I did 5tbsp and 1tbsp of cinnamon sugar that I had bought around Christmas time and need to use in more recipes. I used the eggs instead of water since no one in my family has an egg allergy, and I added a splash of vanilla to the wet mixture. Instead of adding the wet mixture to the dry, I did the opposite and it came out just fine with very little lumps. I didn't use margarine, instead I used butter and I didn't put it in the pan, I used half of what the recipe calls for just for the mixture. Also, I used my stove to cook these which is an electric stove and had to play around with the heat setting, which ended up having to be on low-medium (About 3-4) so they wouldn't get too dark on the bottom when waiting for the bubbles to surface. But these are the best homemade pancakes I have had and you can taste just a hint of the cinnamon which is great. Definitely a great recipe and we will be making these again.
The recipe worked out great for my 5 kids aged 5 and under. Wound up making 3 batches and never got to eat any of them... Made the first batch with whole wheat flour, second (double) batch was 50/50 white/whole wheat flour, both were equally popular. Added a 1/2 tsp of vanilla.
Only cautionary notes are that the extra water is essential if you are skipping the eggs and that my double-batch got a little rubbery and hard to work with by the bottom of the bowl...