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A stack of pancakes on a plate with fresh berries and a drizzle of maple syrup
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Thick and Fluffy Eggless Pancakes

These easy eggless pancakes are fluffy and filling, made with whole wheat flour, and are both oil-free and egg-free! They will quickly become a new favorite, you'll never need eggs for pancakes again!
Course Breakfast
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 251kcal
Author Rachel

Equipment

  • Stovetop

Ingredients

  • 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

Instructions

  • Combine all ingredients in a large mixing bowl and whisk until just combined, careful not to over mix. It's ok if the batter is a little lumpy.
  • 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!

Notes

Tip: Don't over mix the batter, just mix until all the ingredients are incorporated. Over mixing can lead to dense, flatter pancakes.
Leftovers: Store leftover eggless pancakes 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.

Nutrition

Calories: 251kcal | Carbohydrates: 52g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 799mg | Potassium: 229mg | Fiber: 7g | Sugar: 6g | Calcium: 435mg | Iron: 3mg