Egg- and Dairy-Free Pancakes
For a cool treat, liberally spread fruit jam over leftover pancakes that have been chilled in the refrigerator. Roll up and enjoy!
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1⁄4 cup sugar
- 1⁄2 tsp. salt
- Egg replacement equal to 2 eggs
- 2 cups soy milk
- 1⁄3 cup canola oil
- Sift dry ingredients together in a large bowl. In a separate bowl, whisk egg replacer, soy milk, and oil. Stir wet ingredients into flour mixture, taking care not to overmix.
- Heat griddle to 375°F, or set to medium-high heat. Pour batter by 1⁄4 cupful onto the ungreased griddle. Cook until golden brown on the bottom and bubbles form across the top, approximately 2 to 3 minutes. Carefully flip over and cook for another 1–2 minutes.
- Serve immediately. Store unused portions in the refrigerator in an airtight container.