Recipes > Pancakes | Egg & Dairy-Free
- Serves: 4
- Active Time: 15 mins
- Total Time: 20 mins
- Views: 31,724
- Success Rating: 100% (?)
Steps
Step 1: Mixing the Dry Ingredients
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 2 tbsp sugar
- 1/4 tsp sea salt
Method
In a large bowl, sift together the flour, baking powder, sugar and salt.
*If you have griddle or flat top, then preheat it to medium-high.
Step 2: Mixing the Wet Ingredients
- 1 3/4 cups non-dairy milk
- 2 tsp fresh lemon juice (or vinegar)
- 2 tbsp canola or vegetable oil
- 1/2 cup apple sauce*
Method
In a separate bowl, whisk together the non-dairy milk and lemon juice. Let sit for 10 minutes.
Next, combine together the non-diary milk mixture, apple sauce and oil.
*Note: If you do not have apple sauce, either mash up 1/2 a banana or use flax eggs instead. If using flax eggs, the pancakes will be a bit heavier. To make flax eggs, mix together 2 tablespoons of flax meal with 6 tablespoons of water.
Step 3: Mixing the Batter & Cooking the Pancakes
- 1 to 2 tsp canola or vegetable oil
Method
To mix the batter, first push the dry ingredients to one side of the bowl and then pour the wet ingredients into the opposite side.
Then slowly incorporate the dry ingredients into the wet. As soon as the batter comes together, stop mixing.
Let the batter sit for about 5 minutes. The batter will thicken slightly as it sits. Do not remix once the baking powder has started to react.
Before you start cooking, make sure your griddle is nice and hot. If you do not have a griddle, then preheat a fry pan (preferably non-stick) to medium or medium-high.
Once hot, ladle about 1/2 to 1 cup of batter onto the griddle. Let the pancakes cook until you start to see bubbles break the surface.
Then flip and continue to cook on the other side. It should take about 3 to 5 minutes to cook the pancakes, but this will depend on your heat source, and how thick your pancakes are.
Step 4: Serving the Pancakes
Method
To serve the pancakes, stack 2 or 3 onto a plate, coating each of them with some non-dairy butter as you stack them (if desired). Drizzle with maple syrup and serve immediately.
Alternatively, top with your favorite fruit compote and drizzle with some Vanilla Cashew Cream.
20 Comments
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Hi, Whats the idea of adding lemon juice to the non dairy milk? Also, if I substitute non dairy with dairy would the lemon juice have a negative reaction to the milk? -
The lemon juice is added to the non-dairy milk to make it more like a buttermilk. The same thing can be done with milk. This just happens to be a non-dairy and egg free pancake recipe, which is why we used a non-dairy milk. Cheers! -
Is there any way to make this an oil-free recipe? -
Hi Stacey - Thanks for your question and thanks for learning with Rouxbe! With regard to your inquiry about whether or not the Eggs & Dairy Free Pancake Recipe can be made without the oil, we have not tried making them no-oil - that said, I would suggest, that if you omit the oil, perhaps increase your ratio of apple-sauce...I sense that might accomplish the flavor profile and health benefits you are seeking! I hope this helps! Cheers, Chef Kirk -
No need to worry if you picked the right recipe for the best pancakes ever! These are far better than any restaurant! Light & fluffy with flavor & many compliments by all. I enjoy fresh Blueberries, cooked on medium with a little sugar & tiny pinch of salt. Poured on top to make a delicious breakfast or any meal! Thank you again Rouxbe! Janine -
Do you have a video on how to cook pancakes, with no oil on a stainless steel frying pan? Can it be done? I have tried, but seem to burn the outside of the pancake and the inside is still raw. -
Rouxbe Staff
Hi Kathryn! No, we don't have such a video. But, having just tested this recipe in a SS pan, with no oil in the pan, I can say that, yes, it is possible to do. Heat the pan on moderately low to moderate heat (If the pancakes burn, then the pan is too hot.) and proceed. The first pancake will stick a little, but the oil present in the recipe will season the pan so subsequent pancakes will not stick. I recommend using a metal spatula with a straight edge (one with a relatively sharp edge is best) to cleanly remove the pancakes from the pan. -
Is there any gluten free flour you recommend using? -
Hi Christina. You can use Bob's Red Mill 1:1 GF blend. There are other good ones on the market but that is my go-to. I also like using 1/2 GF flour blend and half almond flour. You just have to keep the heat relatively low so the almond flour doesn't burn. Lauren -
I made this pancake and it was very delicious. -
Will using Gluten free flour make the pancakes more dense / less fluffy? Just trying to understand the benefits/drawbacks of the different flour options.
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Hi Claudia. If you have no gluten sensitivity, the AP flour that is called for in this recipe is great. If you have a need to make GF pancakes, this recipe works well with the 1:1 GF flour blend. The "crumb" or texture of GF flour pancake is different, a little less airy but still quite good. If you do not have gluten restrictions but are curious about different flours start by substituting 1/2 of the flour with an alternative and take a look at the results. I like to explore outcomes like that to get to know ingredients and their properties. Lauren
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Made this and followed the recipe to a t. Used oat milk for the non dairy and it came out beautifully, just as advertised. Even better is my kids ate them (5,3,2) all these ingredients I’ve naturally just had in the house and it was nice to get more uses out of them! Ill never buy another pancake mix again! Thank you -
Rouxbe Staff
Matthew-Thanks for writing. It sounds as though you have found a new breakfast! How wonderful that your children will grow up eating delicious and nutrient-dense pancakes! Very exciting day in your kitchen! Happy breakfast making! -Char -
My son, the Prince of Pancakes, LOVES this recipe! Thank you!! -
Rouxbe Staff
Hi Hilma-- That is great news! Pancakes always brighten up a table! Cheers, Char
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Hi! Is it possible to use buckwheat flour or Einkorn flour instead of all-purpose? If so, what would the ratio of flour to liquid? Thanks! -
Rouxbe Staff
Hi Laura, Buckwheat, as you may know does not contain wheat. It is gluten-free and made from a seed. I have not used it to replace AP flour, but buckwheat works well in pancakes. It is used to make savory crepes, like blini. Be aware that it has an assertive flavor and nutty aftertaste, so you might want to cut it with another gluten-free flour like brown rice or oat, assuming you want to keep your pancakes gluten-free. Einkorn is considered to be the oldest wheat and while it does contain gluten, some people with gluten-sensitivities report they are able to tolerate it. I In both cases, your pancakes will be denser than those made with AP flour. I suggest you up the baking powder slightly and as I always do when trying a recipe variation, scale the recipe in half or even by a quarter and test the batter by making a few pancakes. If the batter is very thick, add a bit more plant milk, stirring gently. Let us know how it goes. Happy pancake making. Fran -
I wanted to ask if I could add a few additional ingredients to these pancakes, such as: handful of granola or rolled oats, ground flaxseed, diced apples or blueberries. Would they turn out okay?
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Hi Carol, Yes! you can add a bit of any of those to garnish the inside of your pancakes. I would be conservative at first (especially with something like apples, with a lot of moisture in them), and not overwhelm them. Once you have an idea of how much each pancake can handle and hold together, you are smooth sailing! Good luck, and let us know how it goes! Cheers, Sandy
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