Soft and Fluffy Eggless Pancakes
Not only are these pancakes egg-free but they also can easily be made without dairy, creating the fluffiest vegan-friendly pancakes ever.
Servings: 4
Ingredients
- ¼ cup milk or nondairy milk for flax egg
- 1 tablespoon ground flaxseed
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup fresh or frozen berries or chocolate chips optional
- ¾ cup milk or non-dairy milk for pancake batter
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 tablespoons oil or butter melted coconut oil, canola oil, or melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a small mixing bowl, whisk together ¼ cup milk or nondairy milk with 1 tablespoon ground flaxseed. Set to the side while you prepare dry ingredients.
- Over a large mixing bowl, sift 1 cup all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon salt and quickly whisk to fully combine. If adding berries or chocolate chips, add ¾ cup fresh or frozen berries or chocolate chips and toss to coat with flour.
- To the flaxseed mixture, add in ¾ cup milk or non-dairy milk , 1 teaspoon apple cider vinegar, 1 tablespoon maple syrup, 2 tablespoons oil or butter, and 1 teaspoon 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 and edges are set. Flip and cook for an additional 2-3 minutes, or until golden brown.
Notes
Milk: Use your favorite dairy or unsweetened, plain non-dairy milk.
Butter/Oil: Use canola oil or melted and slightly cooled coconut oil, butter, or non dairy butter.
Flour: Feel free to use an all-purpose gluten-free flour blend or whole wheat flour in place of all-purpose 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.
Storage: Store cooled pancakes in airtight container in the refrigerator for up to 5 days. Alternatively, freeze pancakes on a parchment lined sheet pan for 30 minutes, then transfer to a freezer-safe bag for up to 3 months.
Reheat: Microwave on a heat-safe plate covered with a damp paper towel for 45-60 seconds. Alternatively, bake the pancakes on a sheet pan covered with foil at 350°F for 4-5 minutes.
Nutrition
Calories: 204kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 281mg | Potassium: 383mg | Fiber: 4g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 2.7mg | Calcium: 235mg | Iron: 1.1mg
