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Lactose-Free Hotcakes

Delicious hotcakes made without milk, perfect for breakfast or as a snack. Easy to prepare with common ingredients, and they are a fun activity for kids.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 units eggs
  • 2 tbsp oil
  • 1 tsp vanilla
  • 4 tbsp sugar Adjust based on sweetness preference.
  • 400 ml water
  • 2 cups flour You can use whole wheat flour as a substitute.
  • 1.5 tbsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp yellow food coloring

Method
 

Preparation
  1. Put the eggs in a bowl and beat well.
  2. Add oil, vanilla, sugar, and water, and mix well.
  3. Add the flour, baking powder, salt, and food coloring, mixing until incorporated.
Cooking
  1. Brush a pan with butter and add 1/4 cup of the hotcake mixture.
  2. Wait until bubbles form on top, then turn it upside down.
  3. Remove from the pan and spread with margarine, topping with sugar. ENJOY!

Notes

Let the hotcakes cool completely if you have leftovers. Store them in an airtight container in the fridge for up to three days or freeze for up to two months. Reheat in the microwave or skillet before serving. For a fluffier texture, beat the eggs well and avoid overmixing the batter.