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Sometimes you have a hankering for pancakes and these puppies do not disappoint! They're fluffy and filling, made with whole wheat flour, and are both egg-free and oil-free!
This recipe was originally published in July 2017. It has been updated for photos and content.
This recipe has quickly become my go-to recipe for pancakes and you'll easily see why. It's incredibly easy and quick and they come out perfect every time.
Any time I have guests over I treat them to these pancakes for breakfast. They're a crowd pleaser. Perfect for breakfast, brunch, even brinner (breakfast for dinner)!
This recipe is great for vegans or those who simply ran out of eggs. Whatever the reason, you're going to love this recipe and be making eggless pancakes from now on!
What to use instead of eggs
In pancakes, eggs act as a binder to hold the batter together. It also provides moisture and stabilizes the air bubbles.
Pancakes typically call for a leavening agent along with the eggs such as baking powder, so no other ingredient is needed except for the egg substitute to achieve results.
From what I've seen, most vegan versions of pancakes tend to replace the eggs with oil. This does work but I prefer to use whole foods whenever possible.
I've found that the best replacement for eggs in pancakes is a fruit puree. Applesauce, mashed banana, pumpkin puree or mashed avocado work well. My preference is applesauce or mashed banana since they provide a touch of sweetness to the batter which allows you to cut down on the added sugar.
About ¼ cup of fruit puree is equivalent to one large egg.
If you're curious about eggless baking and cooking and want to learn more I have a detailed post all about how to replace eggs.
How to make pancakes without eggs
Now that we know what works best for replacing the eggs in pancakes, the process to make them will be very familiar.
To start, you'll just need 8 simple ingredients for this recipe:
- whole wheat flour—can also make it gluten free by using oat flour
- coconut sugar
- baking powder—our leavener of choice
- almond milk (or your favorite non-dairy milk)
- apple sauce—our egg substitute
- vanilla extract
- cinnamon & nutmeg—optional but highly recommended!
I like using whole wheat flour but if you prefer gluten-free you can use oat flour. Can't find oat flour? Simply blitz some rolled oats in a food processor until it becomes a flour-like consistency.
Once you have all of your ingredients, you'll simply mix them all together in a mixing bowl. Some small lumps are fine, you don't have to make it perfectly smooth. Adjust seasonings as desired.
Then you'll use a non-stick pan to cook these oil-free. If you don't have a non-stick pan you can use a spray oil to coat the pan lightly. Use about ¼ cup of batter per pancake and spread it out in the pan to desired thickness. Cook on each side until golden.
How to serve
I personally love my pancakes with a drizzle of pure maple syrup (AKA the best thing ever). It's much better flavor-wise than the corn syrup versions and is much better for you!
If you want to avoid syrups you could opt for natural peanut butter or almond butter spread on top. Or even some jam or fruit preserves.
I also love to add lots of fresh fruit on top. Berries like blueberries, blackberries, raspberries, or strawberries are delicious on top. I also like adding slices of bananas.
You can also add different ingredients right into the batter! Here are some of our favorites:
- fresh or frozen berries (blueberries or chopped strawberries are great)
- chopped apples or other fruit
- sliced bananas
- chopped nuts (walnuts and pecans work well)
- dairy-free chocolate chips
How to store
If you have leftover pancakes you can store them in an airtight container in the refrigerator for up to a week.
To reheat, place on a microwave-safe plate and microwave for 30 seconds to a minute. You can also reheat them on the stove until warmed through.
More egg-free breakfast ideas
Vegan Scrambled "Eggs" (no tofu)
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Perfect Eggless Pancakes | Oil Free
- 2 cups whole wheat flour, all-purpose or oat flour for gluten-free
- 2 tablespoons coconut sugar
- 1 ½ tablespoons baking powder
- ¼ teaspoon salt
- 2 cups unsweetened almond milk, or any non-dairy milk
- 4 tablespoons apple sauce
- ¼ teaspoon vanilla extract
- A few hearty dashes cinnamon & nutmeg, optional, to taste
- Combine all ingredients in a large mixing bowl and whisk well.
- In a non-stick pan over medium-low heat, spoon out one pancake worth of batter at a time (about 4 inches in diameter). The batter may come out a little thick so feel free to spread it out once spooned into the pan to make thinner pancakes. Flip the pancake over when you see bubbles forming on top or the sides have stiffened enough. Continue cooking until golden-brown. Repeat with the rest of the batter.
- Serve warm, topped with maple syrup and fresh fruit! Enjoy!
Nutrition Per Serving
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