These fluffy pancakes are perfect for those who are avoiding dairy and eggs. 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
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup water (or plant-based milk alternative, if desired)
- 2 tablespoons vegetable oil (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
- Maple syrup or your favorite toppings (for serving)
Instructions
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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.
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Mix the Wet Ingredients:
In a separate bowl, combine the water, vegetable oil, and vanilla extract (if using). Stir until well mixed.
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Combine Wet and Dry Ingredients:
Pour the wet mixture 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 to thicken slightly.
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Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil.
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Cook the Pancakes:
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown.
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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 nutmeg to the dry ingredients.
- You can also add blueberries, chocolate chips, or nuts to the batter for extra texture and taste.
- If the batter is too thick, add a little more water to reach your desired consistency.
Enjoy your delicious, fluffy no-milk no-egg pancakes!
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