Delicious, Nutritious Homemade Pancakes Without Milk: Expert Tips
Recipe for Homemade Pancakes without Milk:
– Flour
– Sugar
– Baking powder
– Salt
– Egg
– Water
– Butter
– Vanilla extract
Optional additional flavorings:
– Chocolate chips
– Berries
– Bananas
– Nuts
– Cinnamon chips
Alternative milk substitutes:
– Almond milk
– Soy milk
– Oat milk
– Coconut milk
– Cashew milk
– Pistachio milk
– Hemp milk
– Rice milk
Instructions:
1. Whisk dry ingredients (flour, sugar, baking powder, salt) together in a bowl.
2. In a separate bowl, whisk wet ingredients (egg, water, melted butter/vegetable oil, vanilla extract) together.
3. Combine wet and dry ingredients, mix until just combined.
4. Cook batter on a nonstick skillet over medium heat.
5. Flip pancakes when slight bubbles appear in the batter, cook for an additional 2-3 minutes.
6. Serve immediately or store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
7. Reheat in the microwave or in a 325F oven.
Nutrition Information per serving:
– Calories: 354
– Carbohydrates: 43 g
– Protein: 6 g
– Fat: 17 g
– Saturated fat: 4 g
– Polyunsaturated fat: 4 g
– Monounsaturated fat: 8 g
– Trans fat: 0.01 g
– Cholesterol: 41 mg
– Sodium: 967 mg
– Potassium: 77 mg
– Fiber: 1 g
– Sugar: 6 g
– Vitamin A: 736 IU
– Vitamin C: 0.04 mg
– Calcium: 286 mg
– Iron: 3 mg