I’m not a vegan. But I’ve taken an interest in vegan recipes ever since I found out my 2 year old is allergic to eggs, in addition to cashews, pistachios and sesame. As a dietitian, part of my training was learning about allergies and special considerations. But it is one think to learn about allergies, it’s another to have a child with allergies. Man, guys, it can be challenging!
My main focus though is to make her feel as “normal” as possible. We all want to feel included, especially children, and it can be hard when kids have allergies that keep them from enjoying the same things their friends are having. Which is why I try my best to find recipes versions of foods and desserts that are egg-free. So both of my kids can enjoy them and not feel deprived.
Today I am sharing with you how to make FLUFFY egg-free pancakes (honestly, I won’t bother with pancakes if it isn’t fluffy – I mean, really, what’s the point). The trick to making egg-free baked goods is learning what creates the air pockets that you need in pancakes, cookies, and cakes so that you end up with a nice fluffy and tender product rather than dense and flat.
I scoured the internet and came up with some interesting revelations on how to get your pancakes super fluffy without having to use eggs as well as understanding how to best use baking powder and baking soda to your fluff advantage.
So here is what you need to do for the fluffiest pancakes ever:
- Most importantly – Do NOT overmix the batter. You want to mix it until just blended. This means you will have some lump – this is okay. Overmixing will over activate the gluten in the flour and you’ll end up with a dense and chewy pancake. I overmixed my pancakes the first time I made this recipe and the results were a chewy flat pancake. So don’t overmix!
- Let your batter rest. This allows the air bubbles to form and create a nice rise in your pancakes.
- Know how to use baking powder and baking soda – both are leavening agents used to lighten and soften your end product by creating air bubbles in your batter. But you gotta know the difference.
- Baking soda needs an acid to be activated to form air pockets, such as when a recipe includes lemon juice, vinegar, yogurt, molasses, or buttermilk. The acid will also neutralizes any aftertaste of the baking soda. Baking soda is 4 times stronger than baking powder so you will therefore need less of it. A good rule of thumb is ¼ teaspoon baking soda to 1 cup flour.
- Baking powder already has an acid in it as well some cornstarch to keep any chemical reactions from happening. This is used in recipes that do not require an acidic ingredient. A general rule of thumb is to use 1 teaspoon baking powder for every 1 cup flour. Sometimes both baking powder and baking soda are used when you need extra leavening of a product, such as the case with this pancake recipe. It took me two tries to figure out the right ratio of baking powder and baking soda to get the fluffy pancake I was looking for.
- Important to know! When using baking powder or baking soda you want to make sure they are still active. Otherwise they will not create the air pockets you need and you will have a flat product. If you’ve had your baking powder and baking soda sitting in your pantry for a while, here is how to figure out if you need to toss ‘em.
For baking powder: place 3 tablespoons of water in a small bowl. Mix with 1 tablespoon baking powder. If mixture fizzles – you know it’s working. If nothing happens – toss it and buy a new one.
- For baking soda: place 3 tablespoons vinegar (remember, we said it needs an acid to be active) in a small bowl. Mix with 1 tablespoon baking soda. If it fizzles – you know it’s working. If nothing happens – toss it and buy a new one.
I know there are plenty of egg substitutes out there, such as “flax eggs” or “chia eggs”, but honestly, I wanted a recipe that’s super simple and includes ingredients that everyone has sitting around at any time. This recipe fit the bill.
So whether you have a child with allergies, or you may have allergies, or maybe you ran out of eggs and are craving some pancakes – this pancake recipe will be enjoyed by all!
Fluffiest Vegan Pancakes
- 1.5 cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1.5 cup + 2 tablespoons almond milk
- 2 teaspoons white vinegar (apple cider vinegar works too)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 heaping tablespoon coconut oil, melted
For toppings (optional):
- 1 large ripe plantain
- 1 tablespoon coconut oil or butter
- Sour cream
- Maple syrup
- In a large mixing bowl combine flour, baking soda, baking powder, and salt.
- Make a well in the middle of the dry ingredients and add almond milk, vinegar, sugar, vanilla, and coconut oil.
- Mix until just blended, you want to leave the lumps (this will ensure fluffy pancakes)!
- Let it rest 5 minutes (again, this will help with the fluff factor)
- Heat a small pan or griddle to medium heat and lightly coat with coconut oil.
- Pour ⅓ cup batter at a time into the heated pan.
- Flip when sides start to firm up and bubbles begin to form (about 1 minute).
- Flip and cook additional 30-40 seconds.
- Repeat with the remaining batter.
- Set aside pancakes and prepare plantains.
- To prepare plantains: cut into ½ inch slices. Heat a small pan with coconut oil or butter (to medium heat). Place the plantains face down and cook until one side turns golden brown. Flip and cook the other side.
- Serve plantains on top of pancakes with sour cream and maple syrup. Enjoy!
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