How To Make Easy Vegan Pancakes Without Eggs And Milk

Pancakes are a weekly occurrence at my house, but I occasionally find myself without key pancake ingredients like eggs and butter. Much to my own delight, I discovered that those ingredients weren't required to make a delicious pancake from scratch. What's more, the resulting pancakes were light, fluffy, low on ingredients, and vegan. If you're looking for a pancake that is incredibly easy, but also delivers on lightness and fluff, this is pancake recipe that you'll want to memorize. Discovering this incredibly simple vegan pancake happened by accident.

I'd been making a variation on these pancakes with almond milk and eggs for years, usually when I needed a quick batch of pancakes on a weekday. There's no separating the eggs or whipping the egg whites, so these pancakes were as basic as they come with just flour, leavening, a little sugar, milk, and eggs. Until one harried morning when I promised my 3-year-old pancakes and we were out of eggs. So I took my basic pancake recipe and simply left out the eggs.

The results were pretty delicious, if not a little flat. Increasing the baking powder a tad and adding a little more moisture in the form of maple syrup easily remedied its shortcoming in the next batch. All pancakes require fat, and these call for coconut oil or vegetable oil for the batter and for frying. The coconut oil lends a subtle sweetness that I love, but vegetable oil makes for a more neutral-tasting pancake. This recipe calls for unsweetened almond milk, but water works as well.

Once you've got the batter mixed up, it's time to preheat a pan and add a little fat for frying. I love coconut oil for frying these vegan pancakes. It does a better job mimicking butter in the pan and lends its sweetness to the finished pancakes. These pancakes can still easily be fried in a little vegetable oil instead and still turn out incredibly delicious. Check your baking powder. Because this recipe is getting all of its lift from the baking powder, make sure yours is fresh.

Check the expiration date and if you're still not sure, try testing it with this method. Rest the batter. This is my favorite piece of pancake advice: Always rest your batter before cooking it. Not only does this give the flour time to absorb the almond milk and break up any lumps, but it also gives the baking powder time to go to work making tiny bubbles that will lift the pancakes. Keep the pancakes warm. These pancakes do deflate a little bit when they cool, as do most pancakes, but keeping them warm keeps them fluffy and ready for syrup, making them even more irresistible.

Now, that back to school is around the corner, you may be brainstorming warm, comforting breakfast recipes to feed the kids before sending them off to a full day of school. Waffles and pancakes tend to be crowd-pleasers and with this quick ‘n easy recipe for Pancake or Waffle Mix, you can have breakfast made in under 30 minutes! Whip up a fresh batch in morning and serve it with fresh fruit like blueberries, strawberries, apple slices, and lots of maple syrup! Step 1: Mix all ingredients in a big bowl with a whisk. Store in an airtight container until ready to use.

Updated on October 3, 2017 Athlyn Green moreAthlyn Green enjoys whipping up tasty dishes in her home kitchen. She's received many requests for her recipes and is happy to share these. This is one of the best pancake recipes I've come across, delivering perfect results every time. I make these pancakes in one bowl and vary them by using different kinds of flour.

Whether served plain or with additional ingredients, these pancakes turn out fluffy and flavorful. Served with homemade hot syrup, they are delicious. While you can buy pre-packed pancakes, it takes just minutes to make your own. With the added benefit that you control the ingredients. See the recipe below and the suggestions for adding extra nutrition when making these pancakes. Drop on a hot greased griddle or flat pan and turn pancakes over when air bubbles start to form.

This recipe can be doubled or tripled for a larger batch of pancakes. Serve pancakes with hot syrup. Simmer sugar and water together until lightly boiling. This helps syrup to thicken and it will thicken further as it cools. Remove from heat and add maple flavoring. Use while still warm.

Note: syrup can still be made if you don't have maple flavoring. Remove from heat and add butter for extra richness. If you wish to make your pancakes with wholesome ingredients, this recipe can be easily adapted. Simply substitute half or all of the white flour for whole wheat flour, Kamut flour, rye flour or any flour of your choosing. If you can find organic, all the better.

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