Description
A simple, fluffy, dairy-free pancake recipe made without milk. Perfect for those who are vegan, lactose intolerant, or just out of milk. Ready in minutes with pantry ingredients.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar (optional)
- 3/4 cup water (or plant-based milk)
- 1 egg (or 1 tbsp flaxseed + 3 tbsp water)
- 2 tbsp vegetable oil or coconut oil
- 1/2 tsp vanilla extract (optional)
Instructions
- In a bowl, mix flour, baking powder, sugar, and salt.
- Add water, egg or flax egg, oil, and vanilla. Stir just until combined.
- Preheat a non-stick skillet over medium heat. Lightly grease it.
- Pour 1/4 cup batter onto the skillet for each pancake.
- Cook until bubbles form, flip, and cook the other side.
- Serve hot with fruit, syrup, or nut butter.
Notes
- Let batter rest for 5 minutes before cooking for fluffier results.
- Use banana or applesauce to replace eggs for a fully vegan version.
- Try adding cinnamon or berries for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg