Revolutionize your breakfast: making lactose-free, fluffy pancakes without milk

Has a pancake craving ever gripped you, only to find an absence of milk in the fridge? Did you believe that without it, no pancakes were possible? We're here to tell you that milk isn't mandatory for making delicious pancakes. Are you a pancake lover who feels unwell after consuming milk? If yes, we have the perfect solution for you—cloud-like fluffy pancakes made of only a few ingredients.

Various lactose-free alternatives come to mind, including non-dairy milk. You could add a touch of natural or Greek yogurt to the pancakes. Implementing soy or coconut yogurt could be an exciting switch. An attractive replacement could be 30 or 36 percent cream (dilute this with water in a 1:1 ratio).

Let's not forget plant-based milks like almond, coconut, or oat. If they are sweetened variants, use them primarily for sweet pancakes, as savory pancakes may not taste as good.

Start off by gathering the necessary ingredients:

• One cup of wheat flour,
• One and 1/4 cups of water,
• Two eggs,
• A teaspoon of sugar,
• A pinch of salt,
• One and 1/4 tablespoons of olive oil.

Here's how to make fluffy pancakes:

1. Mix together flour, water, and eggs in a bowl. Add sugar (omit this for savory pancakes) and salt right away.
2. Refrigerate the mixture for half an hour, which will enhance its properties.
3. Pour a bit of oil into the pan and heat it well before pouring in the batter, otherwise the pancake might tear or stick to the surface.
4. Fry the pancakes on both sides until golden, which should take a few minutes. Carefully transfer the pancakes to a plate.
5. Finally, serve the pancakes with toppings of your liking. Vanilla curd, jam, or chocolate cream pair brilliantly, or consider a spinach, cheese, or mushroom filling if you're not a fan of sweet accompaniments.