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–+ servings
Eggless Pancakes

Fluffy Eggless Pancakes for a Quick and Tasty Breakfast

These Eggless Pancakes are light, fluffy, and perfect for a quick breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup White Whole Wheat Flour You can substitute half with all-purpose flour.
  • 1 tablespoon Baking Powder Leavens the pancakes.
  • 1 teaspoon Ground Cinnamon Optional for those who prefer plain pancakes.
  • 1 pinch Fine Sea Salt Enhances flavor.
  • 1 teaspoon Vanilla Extract Imparts a rich flavor.
  • 1 cup Unsweetened Soy Milk Can substitute with almond milk.
  • 1/2 cup Plain 2% Greek Yogurt Consider using dairy-free alternatives.
  • 1 tablespoon Water To adjust batter consistency.
  • 1 tablespoon Butter or Coconut Oil For cooking.

Equipment

  • Mixing bowl
  • Whisk
  • Griddle or frying pan
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
  2. In a separate bowl, mix the soy milk, Greek yogurt, and vanilla extract until smooth.
  3. Allow the batter to rest for about 5 minutes.
  4. Preheat a non-stick griddle or frying pan over medium heat and add butter or oil.
  5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking for about 3 minutes until bubbles form.
  6. Carefully flip each pancake and cook for an additional 2 minutes until golden brown.
  7. Serve warm with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 120mgFiber: 3gSugar: 2gVitamin A: 100IUCalcium: 120mgIron: 1.5mg

Notes

These pancakes are great for customizing with toppings like fresh fruits, yogurt, or syrup.

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