My niece, Niki, shared this recipe on our original food blog back in 2012 (read about us here). Over the years there have been almost 500,000 views for these pancakes! Lots of great comments, too.
September being National Breakfast Month and the 26th National Pancake Day, we thought this would be a good recipe to “re-share.”
This recipe uses no milk and there is a dairy-free option on the butter, so if you or your family have dairy allergies please use the oil.
The next time your kids ask for pancakes for breakfast, and there is no milk in the fridge, this recipe is your new best friend!
No Milk Pancakes
A great dairy-free recipe for when your pancake craving kicks in and you're having an out-of-milk experience!
- September 14, 2019
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Ingredients
- 2 c. all-purpose flour
- 2 T. oil, butter or margarine (melted)
- 1/2 t. salt
- 4 t. baking powder
- 2 T. sugar
- 2 c. water
- 2 eggs, lightly beaten
- 1 T. Cream of Coconut (opt. I added this in just for kicks)
Directions
- Step 1
- In a large bowl, mix water and eggs. If using butter/margarine let it cool slightly so it doesn’t cook your eggs.
- Step 2
- In a separate bowl, mix your dry ingredients, then add to the wet ingredients and stir until combined but do not over mix. Pancake batter should be lumpy.
- Step 3
- Using a 1/4 c. measure, drop batter on a hot griddle or skillet. You can use a little coconut oil to grease the griddle. Cook until bubbles appear and edges look dry. Flip and cook the other side until golden.
