From the Cook
From the Cook
From the Cook
From the Cook
1/5
Dairy Free and Egg Free Pancakes
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Instructions
1
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In a medium mixing bowl, whisk together 1 ½ cups dairy free milk, ¼ cup oil, 2 tablespoons ground flaxseed, 2 tablespoons apple cider vinegar, and 1 teaspoon vanilla extract.
2
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In a large mixing bowl, whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
3
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Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Let sit for 5-10 minutes.
4
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Heat up nonstick griddle or pan over low-medium heat. Once warm, coat with cooking spray. Using a ¼-cup measuring cup, scoop pancake batter onto warmed surface.
5
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Cook until the bottoms are brown, the edges firm up, and bubbles start to form on top. This should take about 4 minutes. Flip and cook for 2-3 minutes, until golden brown.
6
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Once cooked, remove from heat, and store on a cooling rack. Repeat with remaining batter.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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