These fluffy pancakes are perfect for anyone avoiding eggs and dairy. They are easy to make and deliciously satisfying, making them a great breakfast option for everyone!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk of your choice)
- 2 tablespoons vegetable oil (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
- Maple syrup, fresh fruit, or your favorite toppings (for serving)
Instructions
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
Step 2: Mix the Wet Ingredients
- In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract (if using). Stir well to mix the ingredients together.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for about 5 minutes. This allows the baking powder to activate and will help create fluffier pancakes.
Step 4: Heat the Pan
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil.
Step 5: Cook the Pancakes
-
Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
-
Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.
Step 6: Serve
-
Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter.
-
Serve the pancakes warm with maple syrup, fresh fruit, or your favorite toppings.
Tips
- For added flavor, consider mixing in some cinnamon or vanilla extract into the batter.
- You can also add blueberries, chocolate chips, or nuts to the batter for extra texture and taste.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
Enjoy your delicious eggless and dairy-free pancakes!
“`
