These Eggless Pancakes are light, tender, and incredibly fluffy! Not only are these pancakes egg-free but they also can easily be made without dairy, creating the fluffiest vegan-friendly pancakes ever.
¾cupfresh or frozen berries or chocolate chipsoptional
1teaspoonapple cider vinegar
1tablespoonmaple syrup
2tablespoonsoil or buttermelted coconut oil, canola oil, or melted unsalted butter
1teaspoonvanilla extract
Instructions
In a small mixing bowl, whisk together flaxseed with ¼ cup milk. Set to the side while you prepare dry ingredients.
In a large mixing bowl, sift together the flour with the baking powder and salt. If adding berries or chocolate chips, add them now and toss to coat with flour.
To the flaxseed mixture, add in remaining milk, vinegar, melted coconut oil, maple syrup, and vanilla extract. Whisk well.
Add the wet ingredients to the flour mixture and gently mix until just combined. It is okay to have a few lumps remaining.
Preheat a nonstick skillet or griddle over medium-high heat. Grease the pan with coconut oil or cooking spray.
Drop pancake batter onto heated skillet by ¼ cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of pancake. Flip and cook for an additional 2-3 minutes, or until bottom is browned.
Remove pancakes from pan and place onto a baking sheet lined with an oven safe rack. This prevents condensation from forming on the pancakes. Store in a 200 degree Farenheit oven until ready to serve to keep the pancakes warm.
Notes
Milk: Use your favorite dairy or non-dairy milk.Fat: Use canola oil or melted and slightly cooled coconut oil, butter, or nondairy butter. Flour: Feel free to use an all-purpose gluten-free flour blend in place of the flour or white wheat flour. Additions: If desired all in fresh or frozen berries, chocolate chips, and/or sprinkles. Do NOT defrost the berries before adding to the pancake batter. To store pancakes in the refrigerator, cool to room temperature. Place pancakes in layers between wax paper and place them in an airtight container or bag. The wax paper will help keep the pancakes from sticking together. Store in the refrigerator for up to 5 days.To freeze the pancakes, place the cooled pancakes onto a sheet pan lined with wax or parchment paper. Place into the freezer and freeze until pancakes are frozen solid, about 30 minutes. Place the pancakes into a freezer-safe bag or container and store them in the freezer for 3 months.Reheat Pancakes: Place the pancakes in a single layer on a heat-safe plate and cover with a damp paper towel. Microwave for 45-60 seconds. The paper towel will prevent the pancakes from drying out. Alternatively, place the pancakes on a baking sheet in a single layer. Cover the pancakes with foil and pop them in a 350-degree oven for 4-5 minutes.