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Eggless pancakes on a plate with strawberries, raspberries, blackberries and blueberries

Eggless Pancakes

Eggless Pancakes, made from scratch, are a delicious option for a vegan breakfast or brunch. These homemade pancakes cook up light and fluffy, and are perfectly complimented with fresh fruits.

Course Breakfast
Cuisine American
Keyword best healthy breakfast recipe, best vegan pancake recipe, eggless pancake recipe, healthy pancake recipe, homemade pancake recipe, how to make eggless pancakes, pancakes without eggs, vegan breakfast recipe, vegan pancake recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 large pacakes
Calories 123 kcal
Author Kelly

Ingredients

  • 2 cups all-purpose flour measured correctly - spoon and level method
  • 4 teaspoons coconut sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 2/3 cups unsweetened almond milk or milk of your choice, plus more to thin out batter
  • 2 tablespoons melted coconut oil or vegetable oil
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons vegan butter, melted plus more for cooking (can substitute with regular butter)

Optional Toppings:

  • Blueberries Strawberries, Bananas, Whipped Cream and Maple Syrup

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder and salt.
  2. Measure 1 2/3 cups of milk in a liquid measuring cup. Whisk in the oil, vanilla and melted butter.
  3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Add more milk or water as needed to thin out pancake batter to preferred thickness. Set aside for 1-2 minutes for the baking powder to activate.
  4. Heat a griddle or frying pan at medium heat and grease with vegan butter or cooking spray.
  5. When the pan is hot enough, measure out and pour 1/3 cup of batter for each pancake. Once you see bubbles appear on the sides and a few on the front of the pancake, flip with a spatula.
  6. Cook for another minute or until golden brown. Transfer to a plate and repeat until all the batter is used up. Serve with maple syrup and fresh berries, if desired.
Nutrition Facts
Eggless Pancakes
Amount Per Serving (1 pancake)
Calories 123 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Sodium 113mg5%
Potassium 173mg5%
Carbohydrates 18g6%
Sugar 1g1%
Protein 2g4%
Vitamin A 90IU2%
Calcium 111mg11%
Iron 1.1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.