Super Light & Fluffy Eggless Pancakes
Published: Oct 17, 2024 By: Meera
These pancakes are super duper soft and light, and tastes nothing short of goodness and true delight (okay, Doctor Seuss). They are made without eggs and dairy. Enjoy ’em for breakfast, lunch, or dinner. Or at midnight (if you fancy 🙂 ).
The Steps
Ohhhh Yeahhh!!!
Add whatever you like, sugar:
The Best Eggless Pancakes
These soft, light, and fluffy pancakes are super easy to whip up, and are perfect for when you're out of butter, eggs, and milk. Don't be mistaken: They taste nothing short of goodness and delight! Enjoy for breakfast, lunch, dinner, or at midnight.
Ingredients
Wet Ingredients:
- 1 cup non-dairy milk I used soy
- 1 tsp apple cider vinegar You may also use lemon juice or plain white vinegar.
- 1 tsp vanilla extract
- 1 tbsp vegetable oil coconut oil, olive, etc.
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar brown, granulated, etc.
- 1 tbsp ground flax seeds
- a pinch of salt
Instructions
- Mix all of the wet ingredients in a bowl: dairy-free milk, vinegar, vanilla extract, and oil. Set aside.
- In another bowl, mix all of the dry ingredients in a bowl: sifted flour, baking powder, sugar, ground flax seeds, and salt.
- Add the wet mixture to the flour mixture. First, gently mix with a fork or whisk, then switch to a spatula to scrape the sides of the bowl. Do not overmix. A few lumps in the batter is okay.
- Let the batter rest for 5-10 minutes (to fully hydrate the flax seeds). In the meantime, heat up a pan on medium-high heat.
- Grease the hot pan adequately with oil, or vegan butter/ margarine. Pour as much batter as you like in the pan – make them big or small. Add any add-ins.
- Cook until bubbles form and the pancake is firm enough to flip. Carefully slide the spatula under and flip, but do not press down on the pancake.
- Cook through on the other side (for about 30 seconds).
- Serve warm with your favourite toppings – fruits, maple syrup, butter/ margarine).
Notes
- *Spoon the flour into the measuring cup and level it off with a knife. Do not scoop the flour with the measuring cup (you’ll end up with too much flour).
- To store these pancakes, wrap them in aluminium foil or put them in an airtight container. They can be kept in the fridge for one week or in the freezer for up to three months. Thaw, if frozen, and reheat in the microwave, in a pan on the stove, or in the air fryer.
Enjoy <3
