Milk is a nutrient-dense fluid released from female mammals to feed their offsprings. Predominantly, milk obtained from cows, sheep, and goats is consumed across the globe.
The most common ingredients found in milk are proteins and calcium, including vitamins like D, B2, and B12, along with minerals like selenium, potassium, and phosphorus.
Its conjugated linoleic acids and omega-3 fatty acids combat diabetes and heart health-related risks.
But lactose-intolerant individuals need to stay away from dairy-based milk and look out for other substitutes during pancake making.
9 Best Substitutes for Milk in Pancakes
The best substitute for Milk in Pancakes are – Almond Milk, Soy Milk, Half and Half with Water, Heavy Cream with Water, Cashew Milk, Coconut Milk, Rice Milk, Oat Milk, and Pea Milk. They are discussed in detail here –
Almonds originate from the Middle East. Almond milk is lactose-free and loaded with nutrients which makes it an ideal substitute for milk in pancakes.
Almond milk is fused with magnesium that is responsible for monitoring our blood sugar levels and metabolism rates.
It is low in carbohydrates and calories, making it safe for the heart. Fortified almond milk contains calcium that boosts bone health.
Its vitamin E acts as an antioxidant and prevents degenerative cognitive diseases like Alzheimer’s. It safeguards you from stroke, heart diseases, and even cancers.
Unfortunately, sweetened almond milk contains tons of sugar that may cause weight gain.
Try an amazing almond milk pancake recipe yourself by clicking on the following link:
Soy milk is a tonic made from water and soybeans for boosting your health.
It contains tons of vitamins, minerals, and antioxidants and gives a smooth and even consistency to your pancakes.
Soy milk is enriched with omega-3 fatty acids that promote brain health and prevent Alzheimer’s.
It lowers your blood pressure and cholesterol levels while decreasing signs of menopause.
It is packed with proteins that assist in body-building and calcium for excellent bone and dental health.
Its potassium component aids in muscle contractions and maintenance of fluid balance within the body.
On the downside, isoflavones in soy milk may decrease thyroid functions.
Half and Half with Water
Half and half is a dairy product attained by blending one part of milk and one part of cream in a 1:1 ratio.
It is lower in fats and thinner in consistency than heavy cream. Mix one cup of half and half with one cup of water.
Half and half is a healthy alternative for people who wish to sweeten their dishes with low calories involved.
It is less processed and comes with high-density lipoproteins and without any added sugar or additives.
However, lactose-intolerant or vegan individuals cannot relish this healthy treat due to its high lactose content.
Heavy Cream with Water
Heavy cream is fundamental in adding that creamy and rich texture to your soups and coffees.
It is the high-fat section derived from raw milk and is loaded with nutrients and calories. Blend one cup of heavy cream with one cup of water.
Its vitamin A component improves eyesight and endorses healthy growth and fertility.
Vitamin D maintains an ideal volume of phosphate and calcium in the body while also keeping the bones in good shape.
Vitamin E has antioxidative properties, while vitamin K portrays a crucial role in blood coagulation. It curbs heart ailments, obesity, and type-2 diabetes risks.
Demerits associated with heavy cream are its high-calorie content and cancer risks.
Cashew milk is a non-dairy alternative made from whole cashews and water. It is rich and creamy in consistency and available in sweetened and unsweetened variants.
Cashew milk reduces the chances of contracting heart diseases as they come with monounsaturated and polyunsaturated fatty acids.
Magnesium subsides risks of high blood pressure and diabetes.
Antioxidants present in cashew milk like zeaxanthin and lutein prevent cellular eye damage by nullifying free radicals’ oxidative effects.
The vitamin K content assists in ideal and timely blood coagulation to prevent excess blood loss.
As a precautionary step, avoid intake of milk made from raw cashews as it may result in skin allergies.
Coconut milk is derived from the shredded pulp of matured coconuts. It comes with an intense flavor due to its high saturated fatty acid content.
Coconut milk intake reduces low-density lipoprotein cholesterol levels. It secures you from peptic ulcers by preventing damage to the inner linings of your stomach.
It aids in reducing heart attack and stroke risks.
It moisturizes your skin and boosts your immune health due to the presence of lauric acid. It comes with anti-inflammatory and antimicrobial effects.
On the contrary, coconut milk is a high-calorie food and may result in weight gain. It is high in saturated fatty acids and may trigger specific allergies.
Rice milk, as the name suggests, is retrieved from rice. It is commercially produced using brown rice and its syrup.
There are flavored and unflavored rice milk variants available.
Rice milk is an excellent option for people suffering from allergies related to soy, milk, and nuts.
Particular brands fortify rice milk with vitamin D and calcium for improved bone and dental health.
It is naturally sweeter than other vegan and non-vegan glasses of milk. Its vitamin A content improves eyesight and curbs signs of night blindness.
Unfortunately, rice milk contains inorganic arsenic and high levels of carbohydrates.
Oat milk is free from soy, nuts, gluten, and lactose while having a delicious flavor that endorses bone and heart health.
It comprises a soluble fiber called beta-glucan that promotes good heart health.
It comes with riboflavin and vitamin B12 that work towards curbing oxidative stress, boost skin, nails and, hair health while elevating your mood.
Oat milk consumption results in a decrease in low-density lipoprotein cholesterols and increases heart health. Fortified oat milk contains calcium that strengthens your bones.
On the flip side, flavored or sweetened oat milk may contain high sugar levels.
If you are left awestruck by this amazing milk substitute in pancakes, check out this quick video:
Pea milk is derived from yellow peas and comes with high volumes of plant proteins. It has a vibrant taste that will make you fall in love with veggies.
It contains calcium, potassium, iron, vitamins A and D to suffice your vegan diet.
It contains omega-3 fatty acids, specifically DHA derived from algal oil that reinforces your brain and immunity.
It is low in calories yet creamy enough to substitute half and half. Unsweetened variants of pea milk are low in sugar and carbohydrates.
On the downside, pea milk contains sunflower oil and vitamin D2, a less potent vitamin D variant.
Water can be used as a substitute for milk in pancake recipes. The only drawback is that pancakes made from plain water lack flavor and richness. So, you may need to add specific flavoring agents to suit your taste buds.
Hemp milk comes with low calories, carbohydrates, and proteins compared to dairy-based milk. You can substitute an equal proportion of milk with hemp milk to made pancakes.
Milk acts as a dissolving and blending agent to mix all your dry pancake ingredients and forms a consistent texture.
Trying new ingredients apart from milk can add distinct flavors to your pancakes along with a rich and fluffy structure.
We hope this article was insightful and will assist in choosing your ideal substitute for milk in pancakes.
Do let us know in the comments section regarding your favorite milk substitute in pancakes.