There’s a new egg allergy in my extended family which put me on the hunt for an egg-free pancake recipe. I considered using an egg replacer like flax or chia, but in the end I decided to adapt this recipe for Vegan Pancakes. Because I added milk, this recipe is no longer vegan, but you can use soy milk if you’d prefer.
These pancakes are quite thin, almost like a crepe. They aren’t very sweet, but the cinnamon really boosts the flavor and the blueberry compote was a nice addition as well. I admit, I like these Sour Cream Banana Pancakes a lot more, but these still made a nice breakfast which everyone could enjoy.
Egg-Free Pancake Recipe
2 c. whole wheat flour
1 1/3 c. all-purpose flour
1/3 c. sugar
2 T baking powder
1 t cinnamon
2 c. 2% milk
1 1/3 c. water
3 T canola oil
1 t vanilla
Mix flours, sugar, baking powder, and cinnamon in a large bowl. In another bowl, mix milk, water, oil, and vanilla. Create a well in the bowl of dry ingredients, and pour the wet ingredients into the well. Mix just until moistened; batter will be lumpy.
Pour batter on a hot griddle and cook until bubbles appear. Flip the pancakes and cook on the other side until lightly brown.
-Recipe adapted from All Recipes