Milk-Free, Egg-Free, Pancakes – (That taste good!)

Happy Pancake Tuesday!
Or let’s face it any day you’re considering making pancakes is a good day!


I saw a recipe for milk free, egg free pancakes, so I took a look. What a disappointment! They contained margarine, white sugar and when I went down the ingredients I saw egg there anyway! So I decided to do my own.


If you substitute half the ingredients of the recipe it could actually work. Margarine is horrendously bad for you, being blamed for blocked arteries, cancer and high cholesterol. The culprit is the trans-fatty acids apparently. They’re similar to the crap you find in processed wraps, it’s not good, natural or needed in your body if you want to stay healthy.


If you see “Mono- and Di-Glycerides of Fatty Acids” on a label you must realise that these cause famous diseases such as diabetes, heart disease and even stroke. These “acids” which are classified as emulsifiers, meaning they make the ingredients bind together, promote inflammation and obesity and as usual they are bad for cholesterol.


Processed foods such as wraps and pancakes may also contain palm oil which is an unhealthy source of fat, but more than that, they’re cutting down the rain forests in Brazil to cultivate it. The forests are known as the lungs of the world and destroying them to produce a product which is actually bad for the human race makes no sense. Check your ingredients, lots of normal foods now contain palm oil. Just use coconut oil instead; it tastes good and in moderation is not bad for you.


Another common ingredient in wraps and some pancakes is preservatives such as calcium propionate. This and its sister sodium propionate can increase the severity of gastritis and cause stomach ulcers. It had also been linked with migraines, and behavioral problems in children. How is this stuff even legal? And some believe that the State is there to protect us!


The recipe I read had white sugar but that should be changed to brown or better still, don’t add any at all and just use honey to sweeten your pancakes when they’re on your plate.


125g/1 cup Spelt flour OR Wheat flour (wholemeal or white)
1/2 teaspooon salt
1/2 teaspoon baking powder
30g/2 tablespoons coconut oil
300ml/10fl oz Rice OR Almond Milk
Some coconut oil for frying
optional: half a ripe banana


Fruit and honey/maple syrup for serving


Mix the dry ingredients in a bowl, slowly add the rice milk and stir, using a fork to eliminate lumps. melt the coconut oil in a mug placed in the oven on medium heat for 2 minutes or so then add to the mixture, stirring well. Allow to sit for a few hours in the fridge, overnight is ideal. Give a brisk stir before frying, as the ingredients tend to separate.


Heat a frying pan to medium heat and add a half teaspoon of hard or soft coconut oil. Pour out a small amount of the mixture into the centre of the pan and swirl around so it coats the entire
surface. Cook for one minute and FLIP!. Then finish off the other side. If you put too much mixture the pancakes will take ages to cook and will probably burn so go easy on the pouring! Enjoy with chopped strawberries, blueberries, honey and whatever else you can find lurking in the kitchen.



John P. Brady is an Irish writer, Financial Trader and occasional journalist.  He divides his time between Ireland and Italy.  His interests include travel writing, social comment and eccentric debauchery. His first book, Back to the Gaff, described as "Trainspotting meets Dubliners" is available. Buy the ebook

Leave a Reply

Your email address will not be published. Required fields are marked *