Dairy-free Pancakes
These fluffy and golden pancakes made with hemp milk are a delightful twist on the classic breakfast favorite. The batter comes together easily, creating a light and airy texture that is perfect for stacking high and enjoying with your favorite fillings. Whether you opt for a sweet or savory topping, these pancakes are sure to be a comforting and delicious addition to your morning routine.
— Constant Cookbook
Ingredients
- 125g plain flour
- 1 egg
- 300ml hemp milk (we used Good Hemp, see tip)
- sunflower or rice bran oil , for frying
Instructions
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice.
Cook Time
25M
Prep Time
PT5M
Yield
Makes 8 small pancakes
Nutrition
- Calories: 90 calories
- Fat Content: 3.2 grams fat
- Saturated Fat Content: 0.5 grams saturated fat
- Carbohydrate Content: 12.6 grams carbohydrates
- Sugar Content: 0.8 grams sugar
- Fiber Content: 0.7 grams fiber
- Protein Content: 2.3 grams protein
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