Eggless Pancakes

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These eggless pancakes are easy fluffy pancakes perfect for an egg-free breakfast, Plus, these pancakes are also dairy-free and therefore vegan friendly so you can share them with all the family.

5 from 2 votes

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www.theconsciousplantkitchen.com

These eggless pancakes are easy fluffy pancakes, perfect for an egg-free breakfast. Plus, these pancakes are also dairy-free and vegan-friendly, so you can share them with all the family.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/eggless-pancakes/ or scan the QR code here ➡️

Prep Time20

Cook Time10

Total Time30

Servings: pancakes

Calories: 105.3kcal

Author: Carine Claudepierre

Ingredients

Dairy-free 'buttermilk'

1 cup Plant-Based Milk
3 teaspoons Apple Cider Vinegar or lemon juice

Other ingredients

1 ¼ cup All-Purpose Flour
2 tablespoons Sugar or coconut sugar or maple syrup
1 tablespoon Baking Powder
½ teaspoon Salt
1 tablespoon Avocado Oil or vegetable oil
1 teaspoon Vanilla Extract
¼ teaspoon Cinnamon

US Customary - Metric

Instructions

Prepare the non-dairy 'buttermilk'

In a small mixing bowl, whisk the plant-based milk with apple cider vinegar. Set aside 10 minutes until the milk looks thicker and curdles. High-protein milk like soy milk turns thicker than low-protein milk like almond milk.

Prepare the eggless pancake batter

In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder, salt, and cinnamon. Whisk to combine.
Make a well in the center of the dry ingredients and stir in the liquid ingredients: buttermilk made in step 1, avocado oil, and vanilla.
Let the batter rest for 5 minutes while you heat the griddle.
Heat a large pancake griddle or frying pan over medium heat. Add one teaspoon of oil and swirl the pan to coat.
Scoop out 1/4 cup of pancake batter per pancake. Cook for 2-3 minutes on one side until bubbles form on the surface and the edges dry out and look set.
Flip the pancake and cook on the other side for another 1 minute or until golden brown. Transfer to a cooling rack or plate and repeat these steps until you run out of batter.

Serving

Serve with maple syrup and berries.

Storage

Store leftovers in a sealed container in the fridge for up to 4 days or freeze them in a single layer, not stacked, or they stick together. Thaw at room temperature the day before.

Equipment

Nutrition