pancake recipe no milk no egg
The Best pancake recipe no milk no egg
What I love most about this recipe is how versatile it is. You can make them plain or toss in blueberries, chocolate chips, or even a little cinnamon for extra flavor. They’re also a lifesaver for anyone with allergies or dietary restrictions—no dairy, no eggs, but still packed with protein and fiber thanks to the whole wheat flour and flaxseed. Plus, they’re light enough to enjoy without feeling weighed down, which is perfect for busy mornings when you need something that sticks with you but doesn’t leave you sluggish. My family inhales them, and I always feel good knowing they’re getting a wholesome start to the day.
Fluffy Vegan Pancakes (No Milk, No Egg)
Delicious and easy-to-make pancakes without milk or eggs. Perfect for vegans or those with allergies, these pancakes are light, fluffy, and ready in under an hour.
🥘Ingredients
- 1 ½ cups all-purpose flour
- 3 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups water (or plant-based milk like almond or oat milk for extra richness)
- 3 tbsp vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp vanilla extract
- ½ cup blueberries or chocolate chips
- 1 tsp cinnamon
👨🍳Directions
-
1
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. -
2
In a separate bowl, mix the water (or plant-based milk), vegetable oil, apple cider vinegar, and vanilla extract. -
3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are okay. If using, fold in blueberries, chocolate chips, or cinnamon. -
4
Let the batter rest for 5 minutes to thicken slightly. -
5
Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or cooking spray if needed. -
6
Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. -
7
Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through. -
8
Repeat with the remaining batter, adjusting heat as needed to prevent burning. -
9
Serve warm with maple syrup, fresh fruit, or your favorite pancake toppings.
🔧Equipment
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Fluffy Vegan Pancakes (No Milk, No Egg) Works
❓ Frequently Asked Questions About Fluffy Vegan Pancakes (No Milk, No Egg)
1. Can I make pancakes without milk and eggs?
Yes! You can easily make fluffy, delicious pancakes without milk or eggs. Common substitutes include plant-based milks (like almond, oat, or soy milk) for dairy milk and flax eggs, applesauce, mashed banana, or yogurt for eggs. These alternatives work well to bind the ingredients and add moisture.
2. What can I use instead of eggs in pancakes?
There are several great egg substitutes for pancakes:
– Flax egg: Mix 1 tbsp ground flaxseed with 3 tbsp water (let sit for 5 minutes).
– Applesauce: Use ¼ cup per egg.
– Mashed banana: ¼ cup per egg (adds slight sweetness).
– Yogurt or buttermilk: ¼ cup per egg (works well for fluffiness).
– Vinegar + baking soda: 1 tbsp vinegar + 1 tsp baking soda per egg.
3. What’s the best milk substitute for pancakes?
The best milk substitutes depend on your taste and dietary needs:
– Oat milk: Creamy and neutral, great for fluffy pancakes.
– Almond milk: Light and slightly nutty, works well in most recipes.
– Soy milk: High in protein, closest to dairy milk in texture.
– Coconut milk: Adds richness but has a distinct flavor.
– Water: Works in a pinch but may make pancakes less tender.
4. Why are my dairy-free pancakes dense or flat?
Dense or flat pancakes can happen for a few reasons:
– Overmixing the batter: Stir just until combined to avoid tough pancakes.
– Not enough leavening agent: Ensure your baking powder is fresh and use enough (about 1–2 tsp per cup of flour).
– Wrong egg substitute: Some substitutes (like flax eggs) may not add as much lift as eggs. Try adding ½ tsp extra baking powder or using applesauce for moisture.
– Batter too thick: Add a splash more liquid (milk substitute or water) to thin it slightly.
5. Can I make these pancakes ahead of time?
Yes! You can prep the batter or cook the pancakes ahead:
– Batter: Store in the fridge for up to 24 hours (stir before using). Add a splash of liquid if it thickens.
– Cooked pancakes: Freeze in a single layer, then transfer to a bag. Reheat in a toaster, microwave, or oven (350°F/175°C for 5–10 minutes). They’ll stay fresh for up to 3 months.
