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Dairy Free and Egg Free Pancakes

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Dairy Free and Egg Free Pancakes

1 ½ cups dairy free milk oat milk, almond milk, soy milk etc.

¼ cup oil canola oil, vegetable oil, refined coconut oil or melted vegan butter

2 tablespoons ground flaxseed

2 tablespoons apple cider vinegar substitute with lemon juice or white vinegar

1 tsp vanilla exact

2 cups all-purpose flour gluten free 1-1 flour if needed

2 tablespoons coconut sugar substitute with brown sugar or maple syrup

1 tbsp baking powder

½ tsp baking soda

¼ tsp salt

Instructions

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Instructions

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.

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.

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Let sit for 5-10 minutes.

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.

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.

Once cooked, remove from heat, and store on a cooling rack. Repeat with remaining batter.

My Calorie Intake

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Tips & Tricks (5)

Activate the Flax Egg Properly 🌱
Mix ground flaxseed with dairy-free milk and let it sit for 5 minutes before adding to batter—this allows it to fully gel and bind the pancakes like real eggs would.
Balance Acid and Base for Lift ⚖️
The apple cider vinegar reacts with baking soda to create lift; add vinegar last and cook immediately to capture all the bubbles before they dissipate.
Don't Overmix the Batter 🥄
Stir ingredients until just combined with visible lumps remaining—overmixing develops gluten and creates tough, dense pancakes instead of fluffy ones.
Preheat Your Pan or Griddle 🔥
Use medium heat and test with a water droplet that should sizzle and dance; this ensures even cooking and golden-brown exteriors without burning the bottoms.
Let Batter Rest Before Cooking ⏱️
Allow the batter to sit for 2-3 minutes after mixing so the flour fully hydrates and leavening agents activate, resulting in noticeably fluffier pancakes.