Homemade Pancakes Without Milk

Pancakes overlapping each other, topped with pieces of strawberry and banana, and drizzled with maple syrup.

Homemade Pancakes Without Milk

These kid-favorite pancakes use basic pantry ingredients, are super easy to make and can easily be reheated! Serve them for breakfast or let them cool and use them to make your kids pancake sandwiches for lunch - so fun!

Course Breakfast, Recipes

Cuisine American

Diet Vegan

Prep Time 8

Cook Time 15

Total Time 23

Servings

Calories 178kcal

Author Kristi

Equipment

1 Mixing bowl
1 Whisk
1 Stovetop Griddle Pan Can use two to cut the time in half.
1 measuring cups and spoons
1 small spatula

Ingredients

2 egg whites
1⅓ cup water
2 tablespoon olive oil extra virgin
1 teaspoon vanilla pure vanilla extract
2 tablespoon sugar
1 tablespoon baking powder aluminum-free
½ teaspoon salt
1¼ cup white whole wheat flour

Instructions

Add egg whites to a mixing bowl and whisk for about 30 seconds.
Add water to the egg whites. Whisk for another 30 seconds. This liquid mixture will look foamy on top.
Whisk in the vanilla and oil.
Stir in the sugar, baking powder, salt, and white whole wheat flour in the order listed. Do not over mix. The batter should have some lumps.
Let batter rest for 3-5 minutes.
While the batter rests, heat a greased square griddle pan on medium heat.
When the pan is hot, add two tablespoons of batter per pancake, being sure to spread them out. 4 small pancakes should fit on one square griddle pan.
Cook for about 2 minutes. When the edges appear cooked (starting to look golden brown) and the entire surface is covered with small bubbles, use a small spatula to flip the pancakes over. Cook for an additional 2 minutes, or until the pancakes are cooked through.
Serve warm and enjoy!

Notes

* This recipe has been updated to be made without milk and with just one kind of flour to make it even easier!

** Nutrition information is just an estimate.

- This is a very thin batter. If you prefer thicker batter, you can stir in a few extra tablespoons of flour but, because this uses a whole grain flour, the pancakes will be heavier if you add more flour.
- Cook pancakes on medium heat. Do not try to rush the cooking process by increasing the heat higher than medium for even cooking.
- Make sure the pans are hot and greased before pouring the batter on.
- I like to use avocado oil spray to grease my pans because avocado oil can withstand high heat.
- Let the batter sit for 3-5minutes before cooking the pancakes. Don't skip this step or you will end up with very flat and dense pancakes.
- I did try cutting back on the amount of sugar in this recipe, but the pancakes didn't taste very good. I think if you choose to use milk instead of water, you could cut the sugar in half because milk has some natural sugar in it.
- While I haven't tried it, I have no doubt that you could substitute all-purpose flour for the white whole wheat flour if that's what you have.
- Let pancakes cool completely before storing in the refrigerator or freezer.
- To freeze, simply place the cooled pancakes in a freezer-safe resealable bag. Store in the freezer for up to three months. To keep the pancakes from sticking to each other, you can freeze them individually first, before adding them to a bag. I don't usually have time to do this, so I have to pull them apart when I'm ready to reheat the pancakes.

Topping ideas: peanut butter, almond butter, maple syrup, bananas, berries, granola, and Greek yogurt.

Nutrition