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

Pancakes are quite popular, so I wanted to hop on the bandwagon.I used some leftover heavy cream in my fridge.Once adding the sugar to the eggs, beat well until white so that you have a soft, lump-free pancake. I recommend using a hand mixer.You can freeze it, so if you make a lot, you can heat them up in the microwave on busy mornings or for snacks! Recipe by yaburie

I wanted to eat a pancake that was just a bit healthy.Layering the burners puts the flames at a distance which allows for the heat to spread through the pan completely.If you don't have gas burners as seen in the photo, use slightly lower heat when cooking.Using soy milk makes the pancakes even more springy. Recipe by Mihasu

I made these since my daughter is allergic to eggs. I came up with this recipe after a lot of trial and error, so I decided to post it for my own reference.These turn out fluffier if you make them larger Bake up a bunch and freeze them Enjoy them with jam or your favorite toppings Cut them up into pieces to serve your little ones. For three 18 cm [7.1 in] pancakes. Recipe by Iringo

This recipe is inspired by my second grade teacher, we were reading a book on world war 1 and that day I learned that soldiers because they were so hungry and malnourished than they mixed flour and water to cook and eat. Apparently, it was disgusting and a lot of soldiers died from the bacteria that was in the flour. So I tweaked the recipe and came out with a pretty realistic taste to pancakes just without the eggs!

Always looking for new ways of dairy free life

January 23, 2019 Project Forward class

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 wanted pancakes but only had one egg and NO milk. So I went hunting for a pancake batter that didn't require EITHER. Here it is!

My dad and I were trying to find out what to make with rice flour. I am really proud of this recipe. The ingredient ratios are so easy to remember and I've made it over and over. These delicious pancakes remind me of the sweet rice cakes my grandma made for me when I was a kid.The amount of soy milk can be adjusted to make the cakes firmer if you prefer. You won't get bubbles rising to the surface like you would with normal pancakes, so make sure to check the bottom side and flip when it starts to turn golden brown.I made these pretty sweet so feel free to reduce the amount of sugar to suit your tastes. Recipe by Pinokio

I decided to give this a try since I had good quality rice flour on hand!If you have an egg-allergy, use 90ml of soy milk for thick, dense batter. If you are using a non-stick frying pan, you don't need oil.Cook after warming the frying pan over low-medium heat.I recommend you serve it topped with kuromitsu black sugar syrup. Recipe by Otometeo