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

Serves: 4

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ¼ cup sugar
  • ½ tsp. salt
  • Egg replacement equal to 2 eggs
  • 2 cups soy milk
  • ⅓ cup canola oil

Directions

  • 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 ¼ cupful onto the ungreased griddle. Cook until golden brown on the bottom and bubbles form across the top, approximately 2–3 minutes. Carefully flip over and cook for another 1–2 minutes.
  • Serve immediately. Store unused portions in the refrigerator in an airtight container.

Recipe Information

Serves: 4

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ¼ cup sugar
  • ½ tsp. salt
  • Egg replacement equal to 2 eggs
  • 2 cups soy milk
  • ⅓ cup canola oil

Directions

  • 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 ¼ cupful onto the ungreased griddle. Cook until golden brown on the bottom and bubbles form across the top, approximately 2–3 minutes. Carefully flip over and cook for another 1–2 minutes.
  • Serve immediately. Store unused portions in the refrigerator in an airtight container.

Nutrition Information

Nutrition Information
Amount per serving
Calories530
Total Fat23g
Saturated Fat2g
Cholesterol80mg
Sodium750mg
Total Carbohydrate67g
Dietary Fiber2g
Sugars17g
Protein12g