Eggless Pancakes
If you have an egg allergy, you can still make great pancakes! You won’t be disappointed by these fluffy eggless pancakes!
Servings 4
Calories 399kcal
Ingredients
- 1 cup flour, whole wheat
- 1/4 cup flour, all-purpose
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/4 cup almond milk, unsweetened
- 2 tablespoon coconut oil
- 1 teaspoon vanilla extract
Serve With
- 4 medium nectarine
- 2 cup Greek yogurt, vanilla
Instructions
- In a large bowl, mix flours, baking powder, sugar and salt. In a smaller bowl, whisk almond milk, coconut oil and vanilla. Pour wet ingredients into dry and stir until barely combined and no visible flour remains. There will be lumps. Set aside for 5 minutes.
- Spray a large skillet or griddle with cooking spray and heat over medium. Drop batter by the 1/4 cup and cook for 2-3 minutes or until bubbles form and edges appear dry. Flip and cook an additional 1-2 minutes or until golden brown. Continue until all batter has been used.
Nutrition
Calories: 399kcal | Carbohydrates: 60g | Protein: 18g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 6mg | Sodium: 259mg | Fiber: 7g | Sugar: 27g