Pancakes | Egg & Dairy-Free

Pancakes | Egg & Dairy Free

Details

These pancakes are moist and fluffy and just about perfect for a Sunday morning brunch.
  • Serves: 4
  • Active Time: 15 mins
  • Total Time: 20 mins
  • Views: 15,370
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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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.

12 Comments

  • Joel  D
    Joel D
    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?
  • Dawn T Rouxbe Staff
    Dawn T
    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!
  • Stacey D
    Stacey D
    Is there any way to make this an oil-free recipe?
  • Kirk B Rouxbe Staff
    Kirk B
    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
  • Janine  M
    Janine M
    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
  • Kathryn G
    Kathryn G
    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.
  • Eric W Rouxbe Staff
    Eric W
    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.
  • Christina S
    Christina S
    Is there any gluten free flour you recommend using?
  • Lauren L Rouxbe Staff
    Lauren L
    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
  • Nohad M
    Nohad M
    I made this pancake and it was very delicious.
  • Claudia A
    Claudia A
    Will using Gluten free flour make the pancakes more dense / less fluffy? Just trying to understand the benefits/drawbacks of the different flour options.
  • Lauren L Rouxbe Staff
    Lauren L
    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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