Description
Fluffy, dairy-free, and egg-free pancakes made with plant-based ingredients like almond milk, flax eggs, or applesauce. Perfect for breakfast, brunch, or meal prep, these versatile pancakes are heart-healthy, eco-friendly, and easy to customize with your favorite mix-ins and toppings.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free flour blend)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup plant-based milk (almond, oat, or soy)
- 1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water)
- 1 teaspoon vanilla extract
- Optional: cinnamon, nutmeg, or maple syrup
- Optional mix-ins: blueberries, chocolate chips, nuts
Instructions
- Prepare the flax egg: Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let sit for 5 minutes.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix plant-based milk, flax egg, and vanilla extract.
- Combine wet and dry ingredients, stirring until just mixed (do not overmix). Let batter rest for 5–10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges are golden, then flip and cook the other side until golden brown.
- Serve with your favorite toppings and enjoy.
Notes
- Do not overmix the batter for maximum fluffiness.
- Batter can be made ahead and stored in the fridge for up to 24 hours.
- Store cooked pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat in the toaster or oven to restore texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American, Plant-Based
Nutrition
- Serving Size: 1 pancake
- Calories: ~95
- Sugar: ~3 g
- Sodium: ~70 mg
- Fat: ~2.5 g
- Saturated Fat: ~0.3 g
- Unsaturated Fat: ~2.1 g
- Trans Fat: 0g
- Carbohydrates: ~16 g
- Fiber: ~1.2 g
- Protein: ~2.4 g
- Cholesterol: 0 mg