I made pancakes to use almond milk and eat with compote.This recipe will make 6 pieces

There are egg free and milk free recipes, but not many which are both egg and milk-free, so I made one.If you use the almond powder as is, it'll taste raw, so roast it in a pan or oven first (it takes a little time, but the final result will be different. Give it a try).Make sure you keep the heat low. The pancakes will turn out nice and golden like store bought varieties. Recipe by Yukoai_yukoi

I often make pancakes for breakfast, so I wanted to make them using cake flour, which I always have in reserve.Since you add milk in batches, you don't have to sift the dry ingredients! The key is to be patient and wait until the batter starts to expand. Recipe by tonsayu

These are soufflé-style pancakes made with yogurt.You don't need to strain the yogurt, so you can make these as soon as the craving hits!These are fluffy pancakes like the ones I ate at Bill Granger's restaurant.I used yogurt instead of ricotta cheese! Recipe by a2co

I wanted to use salmon to make a sumptuous dish so I made Russian Blinchiki.You can serve these with tartar sauce or sour cream. Using strong flour for the batter is the key, since it makes it chewy and dense. Recipe by Mi-chan

I had an opportunity to learn how to make chijimi from a Korean person and was surprised at how tasty it was. I made it into an easy-to-make amount and created this recipe. I also changed it up a bit to make the dipping sauce easily with ponzu sauce and it actually turned out to be even tastier.◆ The batter will taste good even without letting it rest, but it'll be even better if you let it rest. ◆ If you use a large amount of oil to cook, it'll become crispy. ◆ It's convenient to use a seafood mix for squid and shrimp. ◆ I use ponzu sauce for this dipping sauce, but it can be substituted with 3.5 tablespoons of soy sauce and 1.5 tablespoon of rice vinegar. But it will taste better with ponzu sauce if you have it. ◆ It's also delicious to add kimchi, ground meat, chikuwa, various veggies, etc. into the ingredients. Recipe by Mirusuke

So easy, yet so fluffy! You can make these right away with ingredients you probably have at home. No need for a measuring cup—just weigh and mix.About this recipe:I adapted a recipe a friend once taught me to make it my own.

Step 8: I love eating cottage cheese mixed with jam, so I made this. This week's theme is pancakes, so I thought I'd try this combination.If you don't have a non-stick pan, oiling the pan with butter rather than oil makes it taste good. If you're not going to eat these right away, wrap with plastic and put in the refrigerator. In this case, heat the chilled pancakes in the microwave until they soften. Recipe by Sabumochi

I reduced the amount of baking powder from a recipe book and made these fluffy pancakes.When cooking, cover with a lid and heat over medium-low.Even my six year old daughter could make this easily, so I changed the steps so that all you need to do is mix.Rather than becoming mushy, you want the pancakes to fluff, so adjust the milk in the batter accordingly. Recipe by miffy77

I've been struggling to find a way to make pancakes that are thick and fluffy, and here's a golden rule that I finally discovered.You'll make no mistakes with this recipe because you can make it all the same regardless of the size of the egg.・Make sure to mix in the mayonnaise so there wont' be lumps.・Because the dough is really thick, use a spoon or a rubber spatula to scoop and shape on the frying pan. Recipe by manaby

I actually like my pancakes kind of thin and not so fluffy. If you want them fluffier, replace water with more milk.

This is a recipe I thought up to use some whey.I made the pancakes in the photo quite large and then cut them into pieces. If you want to make these pancakes without egg then please increase the combined amount of milk and whey by 40 ml. You can make this recipe without whey as well by replacing all of the whey with extra milk. Recipe by Yuuyuu0221