When we were first diagnosed with food allergies, figuring out breakfast was a little tricky. It is hard to think outside of the egg and milk box when it comes to American breakfast. I altered recipes and experimented many times until I finally felt great about an easy recipe that worked with ingredients I usually had on hand.

These are thick, fluffy and soft melt in your mouth pancakes. These pancakes taste so much like traditional pancakes that no one can tell the difference when I serve them. If I tell guests that these are egg free pancakes, they are surprised every time as if it were impossible that a pancake could taste so good without eggs.

When we are visiting a relative’s house, they often pull up this recipe online and make the pancakes because they know the pancakes taste great and are easy to make with ingredients they have in the pantry. I love that the recipe is easy and not intimidating to follow. Easy is important to me, since I am always in a hurry. I usually cook these on a skillet so I can cook 6-8 pancakes so I can whip up breakfast in a blink.

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Easy Egg-Free, Dairy-Free Pancakes

A basic egg free pancake recipe that is a staple at our home.  The pancakes are thick and fluffy, just like a pancake should be.  We usually use soy milk or coconut milk, but you could use cow milk if you are able to have dairy and the flavor is the same. I often do half whole wheat flour and half white flour for a heartier pancake.

Course Breakfast

Keyword dairy free breakfast, dairy free pancakes, easy, egg free pancakes

Servings 14 Medium Pancakes

Author Christine George

Ingredients

• 2 cups flour
• 2 Tablespoons sugar
• 1 1/2 Tablespoons baking powder
• 1/2 teaspoon salt
• 1/4 cup applesauce
• 2 cups soy milk or coconut milk
• 1/4 cup oil (canola or vegetable)

Instructions

1. Heat griddle or skillet to medium heat (375 degrees).

2. Mix flour, sugar, baking powder, and salt together in a large bowl. 

3. Add applesauce, milk, and oil. Blend well but do not overmix. I prefer to mix by hand using a whisk.

4. Pour approximately 1/4 cup of batter onto the griddle for each pancake. Cook until pancake is puffy and dry around edges, then flip and cook until golden.