Description
Learn how to make fluffy delicious Aunt Jemima pancakes without using eggs. Perfect for those with dietary restrictions or when you’re out of eggs this recipe offers simple substitutes for the same great taste and texture.
Ingredients
1 cup Aunt Jemima pancake mix
3/4 cup milk or plant-based milk
2 tablespoons vegetable oil or melted butter
1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (or 1/4 cup applesauce or mashed banana)
1 teaspoon vanilla extract (optional)
Pinch of salt (optional)
Instructions
Mix the ground flaxseed with water and let it sit for 5 minutes until it thickens
In a large bowl whisk together the Aunt Jemima pancake mix and a pinch of salt if using
In another bowl combine the milk vegetable oil vanilla extract and the flaxseed mixture
Pour the wet ingredients into the dry ingredients and stir gently until just combined leaving some lumps
Let the batter rest for 5 to 10 minutes to help it become fluffier
Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter
Pour 1/4 cup of batter onto the hot skillet for each pancake
Cook until bubbles form on the surface and the edges look set about 2 to 3 minutes
Flip the pancakes gently and cook for another 1 to 2 minutes until golden brown
Serve warm with your favorite toppings like maple syrup fresh fruits or nut butter
Notes
Do not overmix the batter to maintain fluffiness
Resting the batter improves texture and helps with rising
Adjust the consistency with a splash of milk if the batter is too thick
For extra flavor add cinnamon nutmeg or chopped fruits to the batter
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 160 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg