Meet my new favorite pancake recipe. These are the perfect weekend breakfast. Super quick and easy to throw together – and the whole family is guaranteed to love them.
Two simple substitutions made my favorite pancake recipe vegan, and they made it so much healthier! I replaced the milk with Almond Milk, easy enough. And I omitted eggs and oil. However, they don’t have to be made with eggs at all, despite the myth that eggs are the only binding agent available or the best protein source.
Here are five ingredients that work perfectly to replace eggs in your pancakes: mashed banana, canned pumpkin, apple butter, chia seeds, flax seeds or meal.
Choose one ingredient from each category to make your pancakes and feel free to switch out different ingredients depending on what items you prefer. Experiment with them all to see which ones you like the most!
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulate cane sugar
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups Almond milk or dairy-free milk of choice
- 1 tbsp oil to grease
Topping: Peanut butter, Maple syrup, cacao cream, fruits and nuts of choise
Whisk together the flour, sugar, baking powder, cocoa powder and salt. Add the almond milk. Whisk together until smooth.
Heat a frying pan to medium high heat. Grease the pan.
Spoon 1/4 cup batter onto griddle for each pancake. Cook pancakes on first side until edges appear dry, flip and cook for 1-2 minutes on the other side. Serve immediately.