Dairy and Egg Free Pancakes

Dairy and Egg Free Pancakes


Servings 4
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.8 based on 402 ratings.


  • 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

Nutrition Information

Qty per
497g serve
Qty per
Energy 2451.93125kcalcal 493.65378761493kcalcal
Protein 1.25625gg 0.25292412692699gg
Fat (total) 273.0125gg 54.966326927487gg
 - saturated 20.5625gg 4.1399023760687gg
Carbohydrate 9.09375gg 1.8308686799939gg
 - sugars 2gg 0.40266527669969gg
Dietary Fibre 0.19375gg 0.039008198680282gg
Sodium 10.3125mgmg 2.0762428329828mgmg

Nutritional information does not include the following ingredients: Salt, Sugar, Soy milk

Please Note - Nutritional information is provided as a guide only and may not be accurate.

These Dairy and Egg Free Pancakes taste exactly the same as dairy and egg pancakes, the only difference is that everyone can eat the egg-free and dairy free ones!

A great option for those of you who have intolerances or allergies!

More Delicious Egg Free Recipes to try include:

Dairy and Egg Free Pancakes | Stay At Home Mum


  1. Sift flour, bicarb, baking powder and salt.

  2. Add sugar and mix well.

  3. Add Vanilla and Oil and half the soy milk.

  4. Whisk together.

  5. Slowly add the rest of the soy milk until the mixture is of a thick pouring consistency.

  6. Heat your frying pan, and spray with cooking oil.

  7. Pour enough mixture in to make either a small pikelet  or a pancake.

  8. Cook until bubbles appear on top, flip and cook for a further minute.

Recipe Hints and Tips:

  • Dairy and Egg Free Pancakes are suitable to freeze for up to one month.
About Author

Jaide Bidwell

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