Description
Enjoy light, fluffy, and delicious pancakes made without eggs and milk. This simple vegan-friendly recipe is perfect for anyone with dietary restrictions or those looking for a quick, healthy breakfast option.
Ingredients
1 ½ cups all-purpose flour
2 tablespoons sugar (optional)
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups water (adjust for consistency)
2 tablespoons vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract (optional)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt
Add the water, oil, and vanilla extract to the dry ingredients and stir until just combined. A few lumps are okay
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil
Pour ¼ cup of batter onto the skillet for each pancake
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes
Flip the pancake and cook for another 1-2 minutes until golden brown
Repeat with the remaining batter
Serve warm with your favorite toppings like maple syrup, fresh fruits, or nut butter
Notes
For fluffier pancakes, let the batter rest for 5 minutes before cooking
Add mashed bananas or applesauce for extra moisture and flavor
Adjust the water for thicker or thinner pancakes depending on your preference
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan pancakes, eggless pancakes, dairy-free breakfast, easy pancake recipe