[ad_1]
Lactose-free pancakes can be made with water or non-dairy milks like soy, almond, hemp, oat, rice, or coconut milk. Nut milks can add flavor and body, while water is a basic substitute. Coconut milk is thicker and richer, but can add a coconut flavor.
Lactose-free pancakes are often an important breakfast recipe for those who are lactose intolerant or vegan. This style of pancakes does not include any animal dairy products, including milk, cream cheese, sour cream and yogurt. Some cooks like to replace the milk in basic pancake recipes with water, while others prefer nut milks or other non-dairy milks. Even those without dietary restrictions can occasionally make lactose-free pancakes for unusual pancake flavors.
Plant-based milks are typically a very common substitute for dairy milk in lactose-free pancakes. Soy milk is often the most popular, but those allergic to soy, or simply averse to the taste, can also use nut milk. Almond milk is thinner than soy milk, but adds flavor and body. It is also usually available in most grocery stores. Those who make their own nut lattes at home can play with the flavors of any nut they like, from macadamias and cashews to walnuts, hazelnuts and even Brazil nuts.
Water is another very basic milk substitute in lactose-free pancakes. Both lactose intolerant and nut allergic individuals can consume pancakes prepared with water as a liquid. Any basic pancake recipe that calls for milk can be modified by simply replacing the milk with water. Some of these modified pancake recipes also substitute any eggs for about two large tablespoons of water per egg. While this substitution is among the simplest, some cooks feel that pancakes made with water lack the richness and fluffiness often inherent in this breakfast treat.
People with strict dietary needs don’t always have to settle for water. Hemp, oat, rice and coconut milks may not be as widely available as nut milks, but many grocery stores stock them. These lattes are dairy-free, nut-free, and generally have loads of flavor and richness. Oat milk might give lactose-free pancakes an intense oatmeal flavor and might go well with dried cranberries or cranberries tossed in the batter. Rice milk pancakes might taste a bit like rice pudding, particularly if the cook adds some cinnamon or raisins.
Coconut milk is usually the thicker, richer variety of non-dairy milk. Pancakes made with coconut milk can be slightly thicker and heavier than those made with other types of liquids. Cooks who use it should also note that their pancakes will likely taste a bit like coconut. Those who want to emphasize this flavor may also want to add a few scoops of cocoa powder or some chocolate chips to their pancakes. A tropical version of these lactose-free pancakes can include some pineapple juice and banana chunks, as well as coconut milk.
[ad_2]