Milk-Free Pancakes

Milk-free pancakes are a delicious alternative for those who are lactose intolerant or following a vegan diet. I propose a version with easily available ingredients. If you wish, I can adjust the recipe to include an Italian touch!

Ingredients

• 1 cup of flour (125 grams)
• 1 tablespoon of sugar (optional, it can also be omitted)
• 1 tablespoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of water or vegetable milk (240 ml), such as almond, soy, or oat milk
• 2 tablespoons of seed oil or olive oil
• 1 teaspoon of apple cider vinegar or white vinegar (this will help make the pancakes fluffier)

Preparation

1. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine water or vegetable milk, oil, and apple cider vinegar.
3. Pour the liquids over the dry ingredients and mix everything until there are no more lumps, but try not to overwork the batter.
4. Heat a non-stick pan over medium heat and lightly grease it with a little oil or cooking spray.
5. Pour a ladle of batter into the hot pan and cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown.
6. Serve hot with your favorite topping, such as maple syrup, fresh fruit, or a dusting of powdered sugar.

For an Italian twist, you could add a pinch of vanilla or some grated lemon zest to the batter for a more characteristic aroma. Another Italian touch could be to serve the pancakes with homemade citrus marmalade.

Curiosity

Milk-free pancakes are an excellent choice for those with special dietary needs, but they also have a reduced environmental impact due to the use of vegetable milk instead of animal milk, which typically has a higher water and carbon footprint.