Fluffy Pancakes without Eggs
Crisp edges and a fluffy interior make these Pancakes without Eggs one of the best breakfasts—especially for families with allergies! (Bonus: They can be vegan too, so they are super versatile!)
Servings: 8
Calories: 181kcal
Ingredients
- 1½ cups milk
- 2 teaspoons apple cider vinegar (or lemon juice)
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter (slightly and slightly cooled; or coconut oil)
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine the milk and apple cider vinegar. Let sit briefly.
- Add both flours, sugar, baking powder, and salt to a medium bowl and stir to combine. Stir in the milk mixture, melted butter (or coconut oil), and vanilla.
- Heat a nonstick skillet or griddle over medium-low heat. Add a sliver of butter (or oil) and swirl to coat the pan.
- Add 1/4 cup batter and cook for 3-4 minutes per side, flipping when you see bubbles around the edges. Repeat to make the rest of the batch. (To make mini pancakes, use 1 tablespoon batter.)
- Serve warm with desired toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or for 6 months in the freezer. Pop into the toaster to warm through.
- Use dairy, soy milk, almond milk, mixed nut milk, or any other nondairy milk you prefer.
- Use lemon juice in place of the apple cider vinegar if desired.
- Serve with maple syrup, applesauce, any fruit puree, or yogurt as you like.
Nutrition
Calories: 181kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 270mg | Potassium: 130mg | Fiber: 2g | Sugar: 4g | Vitamin A: 252IU | Calcium: 123mg | Iron: 1mg