Perfect Eggless Pancakes | Oil Free
These easy pancakes are fluffy and filling, made with whole wheat flour, and are both oil-free and egg-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!
Store leftovers in an airtight container in the refrigerator for up to a week.
You can also freeze these and reheat in the microwave later for an easy meal prepped breakfast! Allow them to cool fully, then transfer them to an airtight freezer-safe container or bag with parchment paper or wax paper between each one so they don't stick together.
Calories: 251kcal | Carbohydrates: 52g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 799mg | Potassium: 229mg | Fiber: 7g | Sugar: 6g | Calcium: 435mg | Iron: 3mg