Dairy-free pancakes
These dairy-free pancakes are made with soya milk and yogurt, making them a great alternative to the traditional recipe on Pancake Day.
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Ingredients
- 250g plain flour
- 2 tsp baking powder
- 65g golden caster sugar
- 250ml soya milk (chilled)
- 3 tbsp soya yogurt
- 1 egg
- 2 tbsp sunflower oil, plus extra for cooking
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Method
- Sift the flour, baking powder and a pinch of salt into a large bowl, add the sugar and mix. In a large bowl, mix the soya milk, soya yogurt, egg and oil, then whisk into the flour to make a smooth batter.
- Heat a medium-sized non-stick frying pan with a little oil until hot. Add a small ladleful of batter (to give a pancake diameter of about 10cm; you’ll get a feel for this after making the first one). Cook for 1 minute until golden, flip over and cook the other side for about 30 seconds. Keep warm while you cook the other pancakes (the mixture should make about 18). Serve with maple syrup and fresh blueberries.
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- Recipe from September 2004 Issue
Nutrition
Nutrition: per serving
- Calories
- 276kcals
- Fat
- 8.3g (1.2g saturated)
- Protein
- 7.2g
- Carbohydrates
- 46g (13.4g sugars)
- Salt
- 1g
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Loving Dairy so much, it’s wonderful to find Dairy Free that isn’t Flavour Free – one more lovely Dairy Free recipe to my collection.
I love this recipe because it means even as a lactose intolerant I can make an indulgent brunch for friends and nobody has noticed the difference!
How can it be a “dairy-free” recipe when it contains an egg??
Hi Keili,
Eggs are not a dairy product, which refers to the product of the mammary glands of mammals such as cows, goats, sheep and others, and the products derived thereof. So milk, butter and cheese are all dairy and contain lactose, but eggs do not.
Hope that helps.