Pancakes without milk and eggs are another version of Water Pancakes that are really easy and delicious, which I decided to prepare to satisfy everyone, including those intolerant to lactose and eggs!
After trying to make Almond Flour Pancakes for those intolerant to gluten, Cocoa Pancakes for chocolate lovers, and Apple Pancakes for fruit lovers, I decided to try making pancakes without milk and eggs to satisfy those who, unfortunately, cannot consume these ingredients.
Since these pancakes are both without milk and eggs, they can also be considered vegan pancakes, because they contain no animal-derived ingredients, making them perfect for breakfasts and brunches with vegetarian or vegan guests! Often, it’s challenging to please everyone, but with these pancakes, I’m sure you’ll satisfy everyone’s taste and needs!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup water
- 1 1/3 tbsp extra virgin olive oil
- 3 tbsp sugar
- Half packet baking powder
Steps
Pour the water into a bowl. Then add the oil and mix.
Add the sugar, flour, and baking powder. Mix with a whisk to obtain a smooth and homogeneous batter.
Heat a pan. When it is hot, lightly grease it with a tiny amount of oil.
Pour a ladle of batter into the pan and cook over medium heat.
When bubbles begin to appear on the surface, flip your pancake with a spatula.
Finish cooking the second side in about a minute and a half.
Transfer the cooked pancakes to a plate, stacking them on top of each other.
At this point, serve your pancakes. You can drizzle them with honey, maple syrup, or accompany them with melted chocolate or caramel.
Choose according to your taste.
TIPS AND VARIATIONS:
If you want to make them gluten-free, you can replace all-purpose flour with 1 1/3 cups of rice flour.
STORAGE
Store the pancakes without eggs and milk in the refrigerator for up to two days.
