Description
Fluffy light and delicious these pancakes without eggs are perfect for those with dietary restrictions or simply when you run out of eggs. Made with simple pantry staples and easy substitutes they are just as satisfying as traditional pancakes.
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1 cup milk or plant-based milk
2 tablespoons melted butter or vegetable oil
1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (egg substitute)
1 teaspoon vanilla extract
Pinch of salt
Instructions
In a large bowl whisk together the flour baking powder sugar and salt until combined
In a separate bowl mix the milk melted butter vanilla extract and the flaxseed mixture
Pour the wet ingredients into the dry ingredients and stir gently until just combined leaving a few lumps
Let the batter rest for 5 to 10 minutes to allow it to thicken and improve texture
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 skillet for each pancake spreading slightly with the back of a spoon
Cook until bubbles form on the surface and the edges start to set about 2 to 3 minutes
Flip carefully and cook the other side for 1 to 2 minutes until golden brown
Serve warm with your favorite toppings such as maple syrup fresh fruits or nut butter
Notes
Do not overmix the batter to maintain fluffiness
Resting the batter helps create a lighter texture
For added flavor try adding cinnamon nutmeg or mashed bananas to the batter
If using plant-based milk adjust sweetness based on preference
- 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: 220 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Egg-free pancakes, vegan pancakes, fluffy pancakes without eggs, easy pancake recipe