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!
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.