Best Big Bs Pancakes Dairy Free Diabetic Friendly Recipes

DAIRY-FREE PANCAKES

Dairy-free pancakes image

Skip regular milk and replace it with coconut or hemp milk in these light pancakes suitable for people with dairy or lactose intolerance

Provided by Caroline Hire - Food writer

Categories Main course

Time 30m

Yield Makes 8 small pancakes

Number Of Ingredients 4

Ingredients

125g plain flour
1 egg
300ml hemp or coconut milk (see tip)
sunflower or rice bran oil , for frying

Steps:

Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice.

Nutrition Facts : Calories 90 calories, Fat 3.2 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 12.6 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 0.7 grams fiber, Protein 2.3 grams protein

BIG PANCAKES

Big Pancakes image

This delicious recipe for big pancakes is courtesy of Andy Beardslee of Hash House A Go Go.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Yield Makes four 10-inch pancakes

Number Of Ingredients 12

Ingredients

4 3/4 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
3 large eggs, beaten
2 cups buttermilk
2 cups milk
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons vanilla
2 cups blackberries
1 cup granola

Steps:

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together eggs, buttermilk, milk, butter, and vanilla. Add liquid ingredients to dry ingredients, stirring until just combined. Batter will be lumpy.
Heat a large griddle over medium-high heat. Pour 2 cups batter onto griddle; top with 1/2 cup blackberries and 1/4 cup granola. When batter bubbles on top, flip pancake; cook until golden brown, about 4 minutes per side. Repeat with remaining batter, blackberries, and granola.