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close up of fluffy pancakes topped with raspberries
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An Easy "How To Make" Pancakes Without Milk

If you're looking for a recipe for pancakes without milk that turn out fluffy and delicious then this recipe is made for you.
Course Breakfast, Dessert, Snack
Cuisine American
Diet Low Lactose
Fridge Life? 3 days
Freezable? 3 months
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 10 minutes
Total Time 30 minutes
Servings 16 pancakes
Calories 50kcal
Author Dora

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon coconut sugar
  • 1 ½ teaspoon baking powder
  • pinch salt

Wet ingredients

  • 1 egg
  • ¾ cup plain water
  • 2 tablespoon coconut oil
  • additional coconut oil for baking optional

Instructions

  • Mix all the dry ingredients (flour, salt, sugar) together in a large bowl.
  • Make a well in the middle of the dry ingredients and add the egg, coconut oil and water.
  • Whisk until you have a smooth batter.
  • Heat a non-stick or regular pan over medium heat.
  • If using a regular pan, pour some coconut oil.
  • Pour 2 tablespoons of the batter onto the pan.
  • Bake for about 2 minutes, until the bubbles on the pancake form.
  • Flip using a silicone spatula and bake for another minute.
  • Allow to cool before serving.
  • Serve with toppings or spreads of choice.

Nutrition

Serving: 1pancake | Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 45mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 15IU | Calcium: 25mg | Iron: 0.5mg