Pancakes Without Milk
Discover delicious pancake recipes using milk alternatives for fluffy, flavorful breakfast options.
Ingredients
Milk Substitutes
- 1 cup Almond milk Unsweetened for best flavor
- 1 cup Soy milk High in protein
- 1 cup Oat milk Adds natural sweetness
- 1 cup Coconut milk Use full-fat for richness
- 1/2 cup Water For a simple pancake option
Other Dairy Alternatives
- 1 cup Buttermilk Adds tanginess and makes pancakes fluffy
- 1 cup Greek yogurt Thick and protein-packed
- 1/2 cup Sour cream Dilute with water for consistency
Nut-Based Milks
- 1 cup Cashew milk Creamy and sweet
- 1 cup Hazelnut milk Adds a gourmet twist
Flavor Enhancers
- 1 tbsp Melted butter For richness and flavor
- 1 tsp Vanilla extract Enhances flavor depth
- 1/2 tsp Cinnamon For added warmth and sweetness
Pancake Mix Ingredients
- 2 cups Pancake mix Choose your favorite brand
Instructions
Prep Batter
- In a mixing bowl, combine the pancake mix with the chosen milk substitute.
- Add melted butter, vanilla extract, and cinnamon to the batter.
- Stir until ingredients are just combined; do not overmix.
- Let the batter rest for about 5 minutes.
Cook Pancakes
- Heat a griddle or skillet over medium heat and lightly grease with cooking spray or oil.
- Pour 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with remaining batter.
Serve
- Serve warm with your favorite toppings like syrup, fruit, or nut butter.
Notes
Feel free to customize your pancake recipe with different milk substitutes for unique flavors. Adding mashed banana or pumpkin puree can enhance flavor and nutrition. Adjust liquid to desired consistency, aiming for a thick batter that pours easily.