How to Make the Perfect Egg Free Pancakes
American · Easy · 23 min · 4 servings
These fluffy egg free pancakes are a breakfast favorite that kids with egg allergies can finally enjoy without missing out. They cook up golden and light every time making weekend mornings extra special.
Why this recipe works
This Egg Free Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 23 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 220 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 1.5 cups all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 0.25 teaspoon salt
- 1.25 cups oat milk
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
Step by step instructions
Step 1: Mix Dry Ingredients
In a large bowl whisk together the flour, baking powder, sugar, and salt until evenly combined making sure there are no clumps of baking powder hiding in the flour.
Step 2: Mix Wet Ingredients
In a separate bowl or measuring cup stir together the oat milk, melted coconut oil, and vanilla extract until well combined.
Step 3: Combine the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix as a few small lumps in the batter will actually help make fluffier pancakes.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it, then pour about one quarter cup of batter per pancake and cook until bubbles form on the surface and the edges look set before flipping and cooking for one more minute.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- oat milk → any non-dairy milk such as rice milk or coconut milk
- coconut oil → vegetable oil or dairy free butter for similar results
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter develops gluten and results in tough flat pancakes instead of fluffy ones
- Cooking on heat that is too high burns the outside before the inside is cooked through
Nutrition facts
Per serving: 220 calories, 5g protein, 38g carbs, 6g fat, 1g fiber.
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