Water Pancakes are classic pancakes without milk, making them a lighter but not less tasty version of the classic American pancakes. You can also choose to replace the flour with almond flour to make ALMOND FLOUR PANCAKES gluten-free! Water pancakes are butter-free, delicious like the originals, the only difference is that they do not contain any lactose, making them excellent milk-free pancakes for those who are intolerant or allergic. Additionally, if you cook them in a non-stick pan, you won’t even need to oil it; otherwise, you can use oil instead of butter. If you prefer a more rustic taste, you might want to try Whole Wheat Pancakes by replacing water with milk.
If you’re as indulgent as I am, you can add lactose-free dark chocolate chips to the batter, making Chocolate Chip Pancakes but without milk. If you think water is too bland, try Rice Milk Pancakes, delicious, light, and always lactose-free!
Preparing water pancakes is a breeze: just a few steps and a bowl and you’ll have breakfast ready in about fifteen minutes! With this recipe, I am sure you won’t miss any ingredients, as they are few and you probably have them all in your pantry!!!
If you also want to try making milk-free pancakes for your lactose-intolerant family members, just follow the recipe below!
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If you liked this recipe, you might also be interested in:
Protein Powder Pancakes
Spinach Pancakes
Pancakes without Milk and Eggs
Whole Wheat Pancakes
Homemade Pudding
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 8 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 egg
- 4/9 cup water
- 2 tbsp sugar
- 1 cup flour
- 2.5 tsp baking powder
Preparation
To prepare the water pancakes, first take a bowl and crack the egg into it.
Using a hand whisk, beat it vigorously, then add the sugar and water.
Mix everything with the hand whisk until the mixture is smooth.
At this point, add the sifted flour and baking powder and mix vigorously to obtain a creamy and rather runny consistency.
Heat a small pan, and as soon as it’s hot, grease it with a little oil.
Pour some batter into the pan to form a pancake about 4 inches in diameter.
Let the pancake cook until bubbles form on the surface, then flip it and finish cooking the other side for one minute.
Proceed in the same way until all the batter is used up.
Serve the water pancakes hot, drizzled with maple syrup or honey. Or you can serve them with hazelnut spread, jam… with whatever you prefer!
STORAGE:
I recommend consuming your water pancakes immediately; otherwise, store them for up to 2 days under a cake dome.
TIPS:
If you don’t have baking powder, you can separate the yolk from the egg white and beat the egg white until stiff, then fold it into the batter as the last step, mixing gently from top to bottom to prevent deflating.
During cooking, your pancakes will rise thanks to the egg white, achieving the typical height and fluffiness of these American treats.
