Dairy Free and Egg Free Pancakes

Homemade dairy free and egg free pancakes are simple to make for breakfast or brunch. They're soft, light, and fluffy! You'll never buy store bought pancake mix again. These vegan pancakes cook in under 30 minutes, from start to finish!

Author: The Urben Life

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 214 kcal per serving

Ingredients

1 ½ cups - dairy free milk
¼ cup - oil
2 tablespoons - ground flaxseed
2 tablespoons - apple cider vinegar
1 tsp - vanilla exact
2 cups - all-purpose flour
2 tablespoons - coconut sugar
1 tbsp - baking powder
½ tsp - baking soda
¼ tsp - salt

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.

Nutrition