Eggless Pancake
These Eggless Pancakes are light, soft, and incredibly easy to make with pantry staples! Perfect for vegans, those with egg allergies, or anyone looking for a simple, no-fuss breakfast.
Made with simple ingredients, these pancakes are golden brown on the outside and soft on the inside—ready in just 20 minutes!
Ingredients
- 1 cup all-purpose flour or whole wheat flour for a denser texture
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup plant-based milk almond, oat, or soy
- 1 tbsp vinegar or lemon juice
- 1 tbsp neutral oil avocado, coconut, or canola
- 1 tsp vanilla extract
- 1 tbsp sugar or maple syrup
Instructions
- 1️⃣ Prepare the Batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix plant-based milk, vinegar, oil, vanilla, and sugar. Let sit for 2-3 minutes.
- Combine the wet and dry ingredients, stirring until just mixed.
- 2️⃣ Cook the Pancakes
- Heat a non-stick pan or griddle over medium heat.
- Lightly grease the pan with oil and pour ¼ cup of batter per pancake.
- Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- 3️⃣ Serve & Enjoy!
- Stack pancakes and top with maple syrup, fresh fruit, or chopped nuts.
- Serve warm with vegan butter or dairy-free yogurt!