Pancakes are an all-time favorite breakfast food for many Americans, but what happens when we don’t have milk or prefer a non-dairy substitute? Fear not, my fellow pancake lovers because I have got you covered with some of the best substitute options for milk, and of course, a delicious pancake recipe to go with it.
First up on the milk substitute list is almond milk. Almond milk is a popular substitute because it has a creamy, nutty flavor that goes well with pancakes. Besides, it’s low in calories and high in nutrients such as vitamin E, calcium, and potassium. To make pancakes with almond milk, you will need:
– 2 cups all-purpose flour
– 2 tbsp baking powder
– 1/4 tsp salt
– 2 tbsp sugar
– 2 cups almond milk
– 1 egg
– 1/4 cup vegetable oil
To prepare, start by whisking the dry ingredients in a bowl. In a separate bowl, whisk the wet ingredients until smooth. Combine the wet and dry mixtures, whisking until the lumps are gone. Heat a non-stick skillet over medium heat and pour 1/4 cup of pancake batter for each pancake. Cook each pancake until the edges are dry and bubbly, then flip to cook the other side until golden.
Another great alternative to milk is oat milk. Oat milk is made from blending cooked oats and water, and it has a sweet, creamy flavor that works well in pancakes. Plus, it’s rich in fiber and vitamins, making it an incredibly healthy choice. For oat milk pancakes, you will need:
– 2 cups all-purpose flour
– 2 tbsp baking powder
– 1/4 tsp salt
– 2 tbsp sugar
– 2 cups oat milk
– 1 egg
– 1/4 cup vegetable oil
In a mixing bowl, whisk all the dry ingredients together. In another mixing bowl, whisk the wet ingredients until well combined. Combine the wet and dry ingredients, whisking until the batter is smooth. Heat a non-stick frying pan over medium heat, use a 1/4 cup measure to pour the pancake mixture onto the pan. Cook until the bubbles on the surface of the pancake start to burst, then flip the pancake over to cook the other side until golden brown.
Lastly, we can also substitute milk with coconut milk. Coconut milk adds a subtle, tropical flavor and creaminess to the pancakes. Coconut milk is rich in fiber and minerals such as iron, phosphorus, and potassium. Here’s what you’ll need to make coconut milk pancakes:
– 2 cups all-purpose flour
– 2 tbsp baking powder
– 1/4 tsp salt
– 2 tbsp sugar
– 2 cups coconut milk
– 1 egg
– 1/4 cup vegetable oil
Whisk the dry ingredients in a mixing bowl, and whisk the wet ingredients in a separate mixing bowl. Combine the dry and wet ingredients and stir until the batter is smooth. Heat a non-stick frying pan over medium heat and pour 1/4 cup of the pancake mixture onto the pan. Cook the pancake for 1 minute or until the edges are dry, then flip and cook the other side until golden brown.
In conclusion, it’s possible to enjoy delicious pancakes without milk. Whether you opt for almond milk, oat milk, or coconut milk, there are plenty of tasty alternatives to choose from. Switch things up and try out these recipes, and you might just discover your new breakfast go-to. Happy pancake-making!
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