Fluffy and Light Egg-Free Pancakes
These egg free pancakes are a pancake lover’s dream. Everyone is sure to enjoy the fluffiness and delicious taste of these wholesome pancakes.
Ingredients
Wet Ingredients
- 1 cup and 3 tbsp dairy or dairy-free milk
- 1 1/2 tsp apple cider vinegar
- 1/4 tsp vanilla extract optional
- 2 tsp oil or melted butter
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tbsp regular sugar or coconut sugar
Instructions
- Gather all of the necessary ingredients and equipment (Mise en Place) Add the milk and vinegar to a small bowl and stir. Let the mixture sit, so it can activate while you prepare the dry ingredients.
- Add all of the dry ingredients to a large bowl. Combine or sift together thoroughly.Add the vinegar mixture to the bowl, along with the remaining wet ingredients (vanilla extract and oil/melted butter).
- Combine just until a slightly lumpy batter forms. The lumps are normal, and will go away as the pancakes cook.*The batter will become fizzy and bubbly. This is what you want. It just means the vinegar is fully activated, and will ensure light and fluffy pancakes*
- Let the mixture sit for 8-10 minutes before making the pancakes. This will allow all of the ingredients to meld evenly. And for the pancakes to have the perfect consistency.
- Heat a skillet on frying pan to low-medium heat. Spray with oil spray or add a little butter.Pour the batter in, about 1/4 cup or less; depending on the size you want. Use a spoon to help form a circular shape, if you have to.
- Cook for about two minutes on the first side, flip over; and cook for another minute. The color should be golden brown.
- Serve with your favorite toppings and enjoy!