No Milk Fluffy As A Cloud Pancakes

Milk used to be my “go-to” ingredient for nearly all my baking and cooking needs. Lately, however, milk has become an enemy of mine. This leaves me with the dilemma of how to make delicious pancakes. Milk Alternatives, of course!

Shopping List:
2 cups flour
2 eggs
1 pack vanilla sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup coconut milk (You can also use Almond or Cashew milk. I will never recommend soy milk.)
1/2 cup room-temperature water

Toppings: Maple Syrup, Jam of Choice or Fresh Fruits

Step 1.

Separate two eggs by placing the yolks in one bowl (Bowl #1) and the whites in a second bowl (Bowl #2).

Step 2.

Organize your ingredients.

Line up your ingredients

Bowl #1
Add together and place over top the 2 Egg Yolks:
2 Cups Flour
1 Pack Vanilla Sugar (Vanillezucker)
2 tsp Baking Powder (Backpulver)
1 tsp Salt (I suggest Celtic sea salt)

Bowl #2
2 Egg Whites
-Beat with electric mixer until stiff peaks form (like meringue)

Beaten egg whites, wet and dry ingredients
Beaten egg whites, wet and dry ingredients

In The Same Measuring Cup:

Add together:
1 Cup Coconut Milk
1/2 Cup Room-Temperature Water

Step 3.

Using the electric mixer from the egg whites, slowly mix the contents of Bowl #1 with the contents of the Measuring Cup.

Mixing Wet With Dry
Mixing Wet With Dry

Step 4.

Preheat your preferred skillet/griddle using medium heat.

Step 5.

Gently fold egg whites into the mixture from step 3.

Batter and Egg Whites
Batter and Egg Whites
Batter and Egg Whites
Folding the egg whites
Gently folded Egg Whites with Batter
Final Mixture


Step 6.

Use a measuring cup to dole out your desired portion. I usually just use the area of the skillet to determine the size of my pancakes. Some like smaller; some like larger. A 1 cup measuring device should suffice, if you’re unsure.

Medium Heat Makes the Pancake

Step 7.

Carefully monitor the heat as occasionally, after the first few pancakes, the heat will get too intense and burn the batter. The key to knowing when the pancakes are ready, is when you see the sides become firm and the bubbles in the batter begin to slow. You can also gently lift the side of the pancake with the spatula. If there is any resistance, it needs a bit more time. Once it’s ready, flip it with your favorite spatula! After you flip the pancake over, it will need about 60-90 seconds to become golden brown.

Relax and Enjoy! You deserve it!

  • You can keep finished pancakes warm in the oven on the lowest heat setting. (My oven goes as low as 170F, but some just say “warm”.)
  • You can reheat or freeze pancakes, if you make too many or decide to make more than the suggested recipe. Just reheat in the oven, microwave, or even the toaster!
  • Top with fresh jam, maple syrup, honey, or fresh fruit. I like to put my toppings on the bottom of my plate. The heat tends to stay trapped; thus, it warms the toppings.
Toppings on the Bottom
Toppings on the Bottom
Golden Brown Goodness
Golden Brown Pancakes!

2 Comments Add yours

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