Pancakes are undoubtedly one of the most versatile, delicious and easy meals to create. They can be as simple or as complex as you desire, and can be tailored to become the perfect meal for breakfast, lunch or dinner, as well as a delicious snack for any time of the day. One of the best things about pancakes is that they can be savoury or sweet, they can be plain with syrup, they can be full of fruit, or they can be stuffed with cheese. When it comes to pancakes, you really are only limited by your own imagination.
Making the perfect dairy free pancake
If you are lactose intolerant or simply can’t drink milk, or if you are trying not to drink milk in an effort to be healthier, it is still easy for you to create simple and delicious pancakes. There are numerous alternatives to regular milk that work perfectly in pancakes, such as soy milk, almond milk and rice milk. While each of these liquids does have a distinct flavor, they are not at all overwhelming and can actually provide the perfect accompaniment to other flavors you wish to use for your pancakes.
For example, almond milk works perfectly with banana, soy milk is the perfect liquid to use for savoury pancakes, and rice milk acts as a natural sweetener and is delicious when paired with berries. These are just a few ideas though – really the possibilities are endless. All you need are a few other ingredients such as flour, sugar, eggs, and whatever toppings you wish to use, such as your favorite fruits, nuts, jelly or syrup.
The key to creating the perfect pancake is to make sure that it is light and fluffy. When milk alternatives are used, this is sometimes more difficult, and it is important that the batter is beaten thoroughly to whip lots of air through it, to keep the batter light and fluffy when it is cooked. It is also important to remember that, if you’re adding fruit during the cooking process, you don’t add too much so that the batter doesn’t become overly wet and heavy. By keeping this in mind, you will create the most amazing, perfect, fluffy pancakes that your whole family will enjoy. Below we have put together a foolproof recipe for creating a quick, easy and delicious almond milk pancake that everybody will be coming back for more of!
1 cup of plain white flour (can used unbleached or whole wheat flour if this is preferred)
1.5 tablespoons of sugar (can be substituted for a natural sweetener such as agave if desired)
2 teaspoons of baking powder
1 cup of almond milk (sweetened or unsweetened depending on personal preference)
Pinch of salt
2 tablespoons of canola oil or melted butter/margarine (for cooking)
Fresh berries to serve (blueberries, strawberries, raspberries, blackberries etc all work well)
Sift the flour and baking powder into a large mixing bowl. Sifting is very important as it will contribute to the pancakes turning out nice and fluffy.
In a separate bowl, crack an egg and whisk it thoroughly with a whisk or a fork.
Make a well in the center of the flour and add the almond milk, the sugar or sweetener, the already beaten egg and a pinch of salt.
Stir the mixture with a wooden spoon to start combining the liquid with the dry ingredients. When the liquid and the dry ingredients are well combined, use electric beaters to beat the mixture for 3-5 minutes or until a smooth consistency is reached.
The mixture should appear completely smooth, with no lumps or pockets of unmixed flour. There should also be lots of air bubbles visible. The mixture should be of a thinner consistency than paint, but still thick enough to drip slowly off a spoon. If necessary, adjust the consistency of the batter using additional almond milk (to thin the mixture) or additional flour (to thicken it).
Heat the oil or butter gently over a medium heat in a pan, or use your Perfect Pancake Maker, and pour the desired amount of mixture in. You can make the pancakes as large or as small, and as thick or as thin, as you desire.
When the upper side of the pancake begins to bubble, it is ready to be flipped over. Do this carefully with a spatula.
When the pancake is cooked on both sides, flip it onto a plate and repeat the process until the desired number of pancakes are cooked. Left over batter can be refrigerated for two to three days.
Serve pancakes while they are still warm, with fresh berries of your choice sprinkled over the top.
There are many variations of this pancake that you can try. If you find that the berries do not add enough sweetness to the pancake, try drizzling maple syrup or honey over the finished product. You can also sprinkle icing sugar over the finished product, which will both look great and taste delicious. For a truly decadent pancake, try adding white chocolate bits to the batter prior to cooking – white chocolate and blueberry will quickly become a favorite flavour in your home!
If berries aren’t your thing, banana and syrup makes a delicious combination, and is perfect if you are looking for a quick and easy dessert to share with your family. If you are looking for a way to make your pancakes more fun for your kids, try making lots of mini-pancakes (cook them in an egg ring if you want a perfectly round shape) and give them a stack of three, with fruit toppings in between each layer. Additional mini pancakes can be frozen, and also make great additions to lunch boxes for your kids to take to school. Try spreading the pancakes with your favorite flavour of jelly for a sweetened snack.
As you can see, you don’t need milk to create amazing pancakes! There are so many fantastic milk alternatives that can provide you with pancakes that are at least as delicious as the traditional variety.