These Dairy and Egg-Free Pancakes are a perfect alternative for those with dietary restrictions or looking for a simple, delicious, and fluffy breakfast option.
Made without eggs or dairy, they use pantry-friendly ingredients such as flour, baking powder, and plant-based milk to create a soft and satisfying texture.
Lightly sweetened with sugar and flavored with vanilla, these pancakes are easy to prepare and cook to golden perfection. Ideal for vegans or anyone looking to enjoy a classic breakfast without animal products, they pair wonderfully with fresh fruit, maple syrup, or your favorite toppings.
Enjoy a wholesome, homemade treat with this quick and foolproof recipe!
Dairy and Egg Free Pancakes
4
servings10
minutes10
minutes200
kcal20
minutesFluffy, light, and allergy-friendly, these dairy and egg-free pancakes prove you don’t need traditional ingredients for delicious results. Perfect for breakfast or brunch, they’re simple, versatile, and ideal for families with dietary needs.
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Ingredients
1 cup Plain flour
1/2 tsp bicarbonate of soda
2 tsp Baking powder
1/4 tsp Salt
2 tbsp Sugar
1 cup Soy milk-(or water will do)
1/2 tsp Vanilla essence
5 tbsp Vegetable oil
Directions
- Sift flour, bicarb, baking powder and salt.
- Add sugar and mix well.
- Add Vanilla and Oil and half the soy milk.
- Whisk together.
- Slowly add the rest of the soy milk until the mixture is of a thick pouring consistency.
- Heat your frying pan, and spray with cooking oil.
- Pour enough mixture in to make either a small pikelet or a pancake.
- Cook until bubbles appear on top, flip and cook for a further minute.
Notes
- Dairy and Egg Free Pancakes are suitable to freeze for up to one month.
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