Egg-free Pancakes (Thick & Fluffy!)
Get ready for the best egg-free pancakes! This fluffy eggless pancake recipe is perfect for people with egg allergies, and you can easily make these pancakes vegan.
Equipment
- 1 Whisk
Ingredients
- 1½ cup oat milk, or other milk of choice
- ¼ cup sunflower oil (may sub butter of choice or unsweetened applesauce)
- 1½ teaspoons vanilla extract
- 1¾ cup + 1Tablespoons all-purpose flour SEE NOTES
- ¼ teaspoon salt
- 3 Tablespoons granulated sugar or coconut sugar
- 2 Tablespoons baking powder
Instructions
- Add oat milk, vanilla extract, and oil to a large bowl and whisk until combined.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Pour into the bowl of wet ingredients whisk until just combined. Don’t over-mix the batter, if there are still some small lumps of flour that’s okay!
- Heat a large skillet or nonstick griddle to medium low heat. If using a pan, add a little bit of butter to grease the pan or lightly spray the pan with cooking oil.
- Once the pan or griddle is hot (a drop of water dropped on the pan should sizzle), scoop ¼ cup of pancake batter and pour it onto the pan/griddle.
- When bubbles start to form on top of the pancakes, use a spatula to flip them over and cook on the other side for another 1-2 minutes, until the pancakes are golden brown. Remove from heat and add toppings of choice!
Notes
Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Measuring Flour: To avoid over-measuring, properly measure your flour using either a kitchen scale or using the scoop and level method.
Substituting Flour: You can substitute white whole wheat flour, whole wheat flour, or oat flour by weight (not volume, or the pancakes could be dry). If using oat flour, you will need 2 cups + 2 Tablespoons of oat flour (255 grams).
Tips for Cooking Pancakes:
-Don't Over-mix the batter, or you may end up with tough, rubbery pancakes. When the last streaks of flour are gone, stop mixing the batter.
-Watch the heat! If your pancakes are burning before the batter has started to bubble, your heat is too high! I recommend doing a test pancake to make sure the temperature is right.
-Don't flip the pancakes too early, or you may end up with raw batter in the middle. Wait until the bubbles form
Storage and Freezing: The pancakes can be stored in a Ziploc bag or airtight container in the fridge for up to 5 days. They also freeze really well! Freeze them in a Ziploc freezer bag then either let them thaw in the fridge or microwave and enjoy right away!
Nutrition
Calories: 184kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Sodium: 261mg | Potassium: 39mg | Fiber: 1g | Sugar: 3g | Calcium: 123mg | Iron: 2mg