Share

Tweet

Pin 0 shares

I have to admit, I’ve never been a big fan of pancakes. My mother used to make them once in a while when I was younger, but I never did enjoy them that much because they used to leave me with a strong aftertaste in my mouth. I wasn’t the only one feeling that way about pancakes, my father wasn’t a lover either for the same reason. But everything changed this year.

In fact, a couple of weeks ago, I got this mad desire to make pancakes for my family. The process of making the batter and flipping the pancakes somehow relaxes me and so I decided to give this breakfast staple another chance hoping that something might change.

While I added the ingredients together, I realized that I had no milk left in the fridge! Obviously, you can’t really make pancakes without one of the main ingredients and I was starting to think that maybe my pancake-cooking session might be over when my sight fell onto the rice milk container just sitting there on one of the shelves in the fridge.

That’s when the lightbulb came on in my head and I decided to use it without telling anyone knowing that they hate rice milk and wouldn’t want to try my pancakes if I used it.

Well, that was the best ingredient I could have added to my mixture because the pancakes turned out fluffier and better than ever! They didn’t even leave that weird aftertaste in anyone’s mouth and it turned out to be a huge success! So huge that my dad now asks me to make pancakes almost every Sunday.

Below you’ll find my recipe for lactose-free pancakes.

Ps: Even my George likes them!

Print Lactose-free Pancakes lighter than a cloud and tastier than the usual pancakes. Try these and add some sliced bananas to make it even healthier. Author Erika Marucci Ingredients 1 cup all purpose flour

1/4 bread flour

1 tablespoon sugar

2 teaspoons baking powder

2/4 teaspoon salt

1 egg

1 cup rice milk

3 tablespoons vegetable oil Instructions In a large bowl, mix together the flours, sugar, baking powder and salt. In a smaller bowl beat egg slightly and add milk and oil. Pour wet ingredients into the large bowl and mix together until there are no more lumps. Brush skillet with oil and heat it over medium-high heat. When the skillet is hot enough pour the batter by approximately 1/2 cup measure. Cook until the batter starts bubbling and the bubbles start bursting. Flip the pancake on the other side, cook and serve immediately. Recipe Notes Adapted from The Good Housekeeping Illustrated Cookbook

Related articles across the web