Recipe : Dairy and egg-free easy pancakes

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We are all entitled to some sweetness from time to time.
This pancake recipe which is dairy-free and egg-free will help you prepare delicious pancakes if you are allergic to any of the ingredients or are following a vegan diet!

Cow’s milk can be replaced by plants’ milk such as almond milk or soy milk. You can of course modify this basic recipe: plain pancakes or with added sugar in the batter, you can adapt this recipe to your cravings.

Preparation time: 1 min
Cooking time: 30 min
Difficulty: easy
Serves: 4 people
Meal cost: $

Meal course: Pancakes
Desserts
Snack & Tea Party
Sweet breakfast
Breakfast
Posted by: cassandre
Posted on: Tuesday December 5th, 2017

Ingredients

Metric US

T45 flour: 250 grams; 1.79 cups
cornstarch (Maïzena type): 80 grams; 0.64 cup
unsweetened vegetable milk (rice, oats or soya): 50 centiliters; 2.08 cups
neutral vegetable oil (sunflower, grape seed): 2 tablespoons; 2 tablespoons
Salt: 1 pinch; 1 pinch

In a bowl, stir in flour, cornstarch, and a pinch of salt. Heat the vegetable milk in a water-bath or microwave oven and pour slowly in the bowl while stirring vigorously with a whisk to obtain a homogeneous a lumps-free dough.
Leave to rest in a bowl covered with a towel for about an hour. For the preparation to cool faster, you can put your bowl in a sink filled with cold water.
Once the batter has well rested, add vegetable oil to the batter and mix thoroughly with a hand-whisk.
Heat the frying pan over high heat and add a drizzle of oil. When it is hot, turn down on medium heat.
Fill a ladle with the pancake batter pour into the hot pan while rotating your wrist to spread the batter evenly. Cook your pancake on one side then the other. Keep for later use.
Repeat the process until there is no more batter.
Enjoy your hot or warm pancakes garnished with chocolate ganache, fruit jams, maple syrup or simply sugar!