I love these egg free pancakes! Mainly because I love pancakes but also because, even though they are vegan pancakes, I don’t think you can tell the difference from ‘real’ ones. And that is always the mark of a good freefrom recipe.
There’s something special and decadent about starting the day with pancakes, even though they are quick and easy to make, and can even be warmed up straight from the freezer.
How to make egg free pancakes
The recipe makes American style egg free pancakes and as they pass the test for my Texan husband that is a big thumbs up! It is based on one from Food Allergy Mama’s Baking Book, a book which changed my life and I often refer to. We make vegan pancakes but you could substitute the milk easily for regular cow’s milk if you are not dairy free.
These pancakes are light, fluffy and perfect for smothering in maple syrup and fruit or bacon. Or try one of the 15 fabulous free from pancakes fillings. What’s your favourite?
- 270g flour
- 40g sugar
- 4tsp baking powder
- ½ tsp salt
- 300ml soy or rice milk
- 4tbsp vegetable oil
- 2tbsp water
- Combine the dry ingredients. Make a well in the middle and pour in wet ingredients.
- Mix until just combined.
- Spoon a ladleful of mixture onto a hot well oiled frying pan. Gently spread into a round.
- If you are adding banana then place three or four slices on tops and cover with a light layer of mixture.
- When the pancakes have bubbled all over, flip and cook the other side.
- Tip: These freeze really well. Put in a plastic bag with a layer of greaseproof paper between each one. Take out the night before or put in oven on a low heat to defrost.
Also check out our vegan, gluten free, chia seed pancakes as another option. They are also great for breakfast, or a sweet treat and a great way to sneak some more protein in too.