Fluffy Dairy and Egg Free Pancakes
These fluffy pancakes are completely dairy- and egg-free, yet still full of flavor and perfect for a cozy breakfast. Simple, wholesome ingredients come together for a vegan treat everyone will love.
Ingredients
Wet Ingredients
- 1 ripe banana
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- Oil or vegan butter for cooking
Instructions
- Mash banana in a bowl until smooth.
- Add almond milk, vinegar, vanilla, and maple syrup. Stir.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients until just mixed. Rest 5 mins.
- Heat skillet over medium. Lightly oil.
- Pour 1/4 cup batter per pancake. Cook 2–3 mins per side.
- Serve warm with your favorite toppings.
Notes
Let batter rest for fluffier results. Store leftovers in fridge up to 4 days or freeze with parchment between layers.