This is one of the first egg-free pancake recipes that I tried. It’s truly easy to skip the eggs in most recipes, once you learn about substituting eggs in baking and cooking.
If you are wondering why I recommend that you substitute eggs with plant ingredients in all your favorite recipes, read this post – it explains it all.
This recipe calls for rolled oats and dried cranberries, which I substituted with frozen blueberries. It’s perfect for Sunday breakfast or brunch (after you had your spinach smoothie ;-))
Egg-free, Dairy-Free Pancakes
Makes about 10 medium pancakes
Allergy Note: contains wheat
- 1 1/2 cups soy milk, rice milk, almond milk or fruit juice
- 3/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup flax seed meal
- 2 tablespoons olive oil (or other vegetable oil, optional)
- 3/4 cup uncooked rolled oats
- 1/4 cup dried cranberries or frozen blueberries
- 2 tablespoons sunflower seeds
Mix well the first seven ingredients. If using Vitamix, turn machine on and quickly increase speed to Variable 10, then to High and blend for 15 seconds. Add oats, sunflower seeds, and berries. Mix or blend on Variable 1 for 15 seconds. Let sit for 5-10 minutes before cooking to yield best texture and flavor.
Questions? Comments? Suggestions?
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I also welcome any comments, questions and suggestions. Thanks!