Dairy-Free Pancakes: the Light Variant to have them Fluffy Without Milk and Butter!

Dairy-free pancakes are the light, but equally delicious, variant of the world-famous pancakes. Perfect for those who are intolerant or allergic to lactose, they are made by replacing milk with water. Also suitable for those who follow a vegan diet, since without butter and eggs, they can be enjoyed for breakfast or as a snack, garnished with whatever you prefer: fresh seasonal fruit, maple syrup or honey, spreadable creams, chopped dried fruit, chocolate flakes and so on.

To prepare them, simply sift the flour and yeast into a bowl, then pour in a mixture of water and oil, and mix everything with a hand whisk until you obtain a smooth and homogeneous batter; at this point, pour the mixture into a lightly greased pan, one ladle at a time, and proceed with cooking on both sides until lightly golden.

The result is a soft and irresistible water pancake, to be completed, as in our case, with a cocoa and hazelnut spread, and walnut kernels, for a touch of pleasant crunchiness. A recipe ready in just a few minutes, healthy, nutritious and which will conquer adults and children alike. Find out how to make dairy-free pancakes by following the step-by-step procedure and tips.

How to Make Pancakes Without Milk

Collect the sifted flour and yeast in a bowl.

Add the sugar and mix the dry ingredients until they are well blended with each other.

Separately, pour the water and 1 tablespoon of oil inot a small bowl and mix them well.

Combine the water and oil mixture with the previously prepared mixture.

Mix with a hand whisk until you obtain a smooth and homogeneous batter.

Pour a drizzle of oil into a pan and let it heat up. If you want a drier pancake, just use a non-stick pan and heat it well on the stove.

When the pan is hot, pour in a ladle of mixture and let it cook over low heat for a few minutes.

As soon as bubbles form on the surface, flip the pancake with a spatula and continue cooking on the other side as well.

Once cooked, remove the pancake from the pan and proceed to make the others until you run out of dough.

Stack the pancakes on top of each other on a serving plate, garnish them with the cocoa cream and walnuts, then bring to the table and serve.

Advice

To make your dairy-free pancakes even tastier, you can flavor the batter with cinnamon powder, the seeds of a vanilla pod, cardamom or add a spoonful of bitter cocoa powder to be sifted together with flour and yeast into the bowl.

If you like, you can incorporato blueberries and raisins into the batter and, once cooked, you can garnish them with the ingredients you love most or have available in your pantry: maple syrup, honey, fruit preserves, fresh fruit, chopped hazelnuts (or other oil seeds), chocolate chips, cocoa beans, grated coconut and so on. You can really indulge yourself.

How to Store Your Dairy-Free Pancakes

Dairy-free pancakes can be kept for a couple of days in the refrigerator, covered with cling film or in a special airtight container. You can also freeze them in the appropriate trays, taking care to intersperse them with squares of baking paper.