I love making breakfast for the family, but some of the hardest recipes to adapt for my carrot are the ones where the egg is really what makes the recipe “work”. Meaning there are a lot of breakfast recipes that just go right out the window. Creating a good Eggless Vegan Pancakes recipe took a few tries for me to get it just right. In order to get the fluffy pancakes that I know and love, I had to find the perfect measurements of baking powder, baking soda, and egg replacer. I tried this many times with a combination of these three things, taking one out, adding a little more but I finally got it right and I’m glad I didn’t give up. These vegan pancakes won’t make you miss the real thing at all.
I’ve made these many, many times for family and friends and no one ever knows that they are vegan pancakes unless I tell them. They are perfect in texture and just as fluffy as my mom’s old pancake recipe. My older son loves to just grab pancakes and eat them plain, no syrup. He can easily eat a dozen of these in one Sunday morning.
Even if you don’t need an egg-free pancake recipe, try these for a lighter version of your traditional recipe. You won’t miss the egg one bit.
Making the perfect eggless pancakes was no easy task, so I’m really happy with how this recipe turned out. Besides, anything that keeps the family not complaining is a win. Now I just need to work on perfecting eggless baking.
Keeping the recipe for these vegan pancakes handy will definitely make you the hero on weekend mornings. I know if my family is asking for them, yours will be too. Give them a try and let me know what you think in the comments!
Eggless pancakes
By Published: March 23, 2017
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 5 mins
- Ready In: 15 mins
I love making breakfast for the family, but some of the hardest recipes to adapt for my carrot are the ones where the egg is really …
Ingredients
- 2 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1 tablespoons Egg Replacer
- 1/8 cups Sugar
- 4 Tablespoons Apple Sauce
- 2 cups Almond Milk
- 1 1/2 tablespoon Lemon Juice or Vinegar
- 1/2 teaspoon Baking Soda
Instructions
- Combine milk and lemon juice or vinegar, let sit for 10 minutes.
- Combine flour, baking powder, egg replacer, sugar and baking soda in separate bowl.
- Add apple sauce to milk mixture.
- Combine dry and wet mixtures. Do not overmix, some lumps are fine.
- Drop about a 1/2 cup on to a griddle over medium high heat to make a pancake. When you see small popped bubbles in the center of the pancake, flip. About 2-3 minutes per side.
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