Dairy-Free Pancakes

Dear friend,

This is just a remake of my previous pancake recipe. Bit this time, I tried (AND FAILED) to decorate them. Full video of me categorically failing this mission below.

Portions: 6 medium pancakes

Prep time: 10 mins          Cooking time: 2-3 mins each      Total time: 25-30 mins

What you will need:

  • Sieve
  • Wooden spoon
  • Large bowl
  • Ladle/large spoon
  • Non-stick frying pan
  • Spatula
  • Kitchen roll


  • 140g plain flour
  • 2 medium eggs
  • 300ml coconut milk (I don’t like coconutty things but I find using coconut milk makes the pancakes taste richer. You can barely taste the coconut)
  • 1 1/2 tbsp vanilla essence
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp sugar (preferably caster but granulated is ok)
  • 1 tbsp any oil or butter (for frying)

Let’s cook…

  1. Add oil or butter to frying pan and turn on low/medium heat
  2. Seive the flour, sugar, salt and baking powder into a large bowl
  3. Whisk the eggs, milk and vanilla essence in a separate bowl or jug
  4. Pour half of the egg mixture into the large bowl and mix until batter is lump-free
  5. Once the batter is lump-free, bit by bit, pour the rest of the egg mixture in, making sure the batter is a smooth consistency before adding any more
  6. Fold kitchen roll a few times and wipe away excess oil (you only need a thin coat)
  7. Ladle some batter into the pan (tilt pan to get a desired shape if necessary). Once the top is no longer shiny (roughly 1 minute), flip it over and wait for another minute. Voila! Pancake done.

Wipe the oiled kitchen paper on the pan before each pancake and repeat until all pancakes are made.  DO NOT FRET! If you normally make pancakes, you’d know that the first pancake [or two] is usually a shambles.

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