Eggless Fluffy Pancakes
Make these eggless fluffy pancakes with ingredients you already have in your pantry. They are quick and easy to make in just 15 minutes. They come out perfectly fluffy and golden brown.
Servings: 6
Calories: 141kcal
Ingredients
- 1 1/2 cups all-purpose flour unbleached
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup almond milk
Instructions
- Heat a cast iron skillet over medium heat (with a little avocado oil in it).
- Add dry ingredients to a medium bowl and combine with a whisk.
- Pour in liquid ingredients and whisk thoroughly for 30-60 seconds.
- Turn heat down to medium-low and scoop batter into frying pan using a measuring cup. (I find a 1/3 cup works well, depending on the size of pancakes you are going for.) Cook until bubbles form, and the glossy shine of the batter starts to fade. Flip and cook for another minute or so. Repeat until all batter is used. (Add some cooking oil or cooking oil spray to the skillet as needed.)
- Serve with warm maple syrup and fresh berries.
Notes
Storage Tips
Store any leftover pancakes in an airtight glass container to maintain freshness. You can store them at room temperature for up to 48 hours. However, they can be refrigerated for up to 3-4 days. Additionally, for longer storage, you can freeze them in an airtight container for up to a month. Reheat in a toaster or non-stick pan for best results.
Nutrition
Calories: 141kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 267mg | Potassium: 50mg | Fiber: 1g | Sugar: 4g | Calcium: 180mg | Iron: 2mg
