Guide To Serve Healthy Pancake Recipe Without Eggs Quick

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Pancakes are a breakfast staple, but traditional recipes often rely on eggs for structure and fluffiness. Here’s the solution: delicious and healthy egg-free pancakes that are light, airy, and perfect for any morning.


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1 ¾ cups all-purpose flour

  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups unsweetened plant-based milk (almond, soy, oat, etc.)
  • 1 tablespoon melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1 cup plain or vanilla plant-based yogurt

  • Instructions:

    1. Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    2. Combine the wet ingredients: In a separate bowl, whisk together the plant-based milk, melted oil, vanilla extract, and yogurt.
    3. Wet ingredients meet dry ingredients: Make a well in the center of the dry ingredients. Slowly pour the wet ingredients into the dry ingredients, whisking gently until just combined. Be careful not to overmix! A few lumps are okay.
    4. Heat your pan: Preheat a lightly oiled griddle or frying pan over medium heat.
    5. Pour and cook!: Pour ¼ cup batter per pancake onto the preheated pan. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges start to set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown.
    6. Serve and enjoy! Serve your pancakes warm with your favorite toppings like fresh fruit, maple syrup, vegan butter, or whipped cream.

    Nutrition Facts (per pancake):

    Calories: 220

  • Fat: 5g
  • Saturated Fat: 1.5g
  • Carbohydrates: 38g
  • Sugar: 10g
  • Protein: 4g
  • Sodium: 230mg

  • Please note: This is an approximate nutritional value based on the ingredients used.


    These egg-free pancakes are a fantastic way to enjoy a classic breakfast without compromising on taste or texture. They’re perfect for those who are vegan, vegetarian, or simply looking for a healthier alternative. With endless topping possibilities, these pancakes are sure to become a breakfast favorite!

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of flour?

    Yes! You can substitute whole wheat flour for all-purpose flour for a more fiber-rich option. However, the pancakes might be slightly denser. You can also try a gluten-free flour blend, but the results may vary depending on the specific blend.

    2. What if I don’t have plant-based milk?

    You can use regular milk in a pinch, but the pancakes will not be vegan. You could also try substituting water for half of the milk, but the pancakes may not be as creamy.

    3. How can I make these pancakes thicker?

    For thicker pancakes, simply use a bit more batter per pancake (around ⅓ cup). You may need to adjust the cooking time slightly.

    4. Can I reheat these pancakes?

    Yes, you can reheat leftover pancakes in the microwave for a few seconds, or in a toaster oven until warmed through.

    5. How can I make these pancakes ahead of time?

    These pancakes can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or microwave before serving.