egg free pancakes

These Vegan Coconut Flour Pancakes are soft, fluffy and slightly chewy with a hint of coconut flavour.

Vegan Coconut Flour Pancakes (Gluten-Free)

maple syrup ((or sub any other sweetener))

vanilla extract

lemon juice (* (or substitute 1 tablespoon apple cider vinegar))

g coconut flour

gluten-free flour flour

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

400 ml unsweetened almond milk

Coconut oil ((or sub vegetable oil))

Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy.

For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).

Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.

Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake.

Flip over and cook for another few minutes, until golden brown and crispy on both sides.

Repeat for the rest of the batter - makes around 10 pancakes.

Best served with extra maple syrup and fresh berries.

Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan.

These Gluten-Free Vegan Coconut Flour Pancakes are soft, fluffy and slightly chewy with a hint of coconut flavour. They’re also refined sugar free, are made without flax eggs or aquafaba, and come together in one bowl. 
Full recipe: https://www.rhiansrecipes.com/coconut-flour-pancakes/  

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Gluten-Free Vegan Coconut Flour Pancakes

Fluffy, sweet eggless pancakes. Recipe makes 8 pancakes total.

Eggless Pancakes

all-purpose flour

sugar

baking powder

salt

butter, divided use

milk

water

For serving: pats of butter, maple syrup, berries

https://mediavine-res.cloudinary.com/video/upload/hhamn3yw4opbs4wblmmx.mp4

Fluffy, sweet, American eggless pancakes.

Try a creative way to use up a glut of courgettes with these pancakes. They're free from gluten, dairy, soya and egg, so everyone can enjoy them

Gluten-free courgette pancakes

courgette,

milliliters coconut milk

zested, orange juice

tbsp vinegar

syrup,

cinnamon

tsp mixed spice

¾ tsp xanthan gum (omit if your flour mix contains it)

gluten-free baking powder

gluten-free plain flour

tsp sunflower oil, oil

soya yogurt and mixed berries, to serve (optional)

Tip the grated courgette into a clean tea towel and squeeze out as much water as you can. Set aside. In a jug, mix the coconut milk with the orange zest and juice, vinegar, maple syrup and vanilla extract.

Combine the cinnamon, mixed spice, powdered egg replacer, xanthan gum (if using), baking powder, flour and ¼ tsp salt. Add the wet ingredients to the dry. Whisk to make a smooth batter, then stir in the courgette.

You will need to cook the pancakes in batches. Heat the oil in a frying pan over a medium-low heat. Add 2 tbsp batter per pancake, leaving 4cm between each. Cook for 3-4 mins until bubbles form on top. Flip and cook for another 1-2 mins.

Transfer the pancakes to a wire rack while you cook the rest. Serve warm with extra maple syrup and yogurt and berries, if you like.

These Vegan Blueberry Pancakes are light, buttery, perfectly sweetened, and studded with juicy blueberries. A wholesome, protein-packed start to any morning.

Vegan Blueberry Pancakes 

(100 g) blanched almond flour

baking soda

sea salt

non-dairy milk (I used soy)

lemon

(150 g) fresh blueberries*

Make the Batter

add the oat flour, almond flour, baking powder, baking soda, and salt to a large bowl. Whisk until incorporated, then form a well in the center of the dry mix. Pour the milk, maple syrup, and vanilla into the bowl; mix until most clumps have dissolved. Set the bowl aside and let the batter rest for 5 minutes &#8211; this allows the flour to absorb more liquid, and results in fluffier pancakes. While you wait, heat a large nonstick pan or griddle to medium heat.

Fold in the Blueberries

and lemon juice to the batter and mix well; the lemon juice will react with the baking soda and create airy bubbles in the batter.

Cook the Pancakes

once your griddle or pan is warm*, use a 1/3 measuring cup (80 ml) to scoop the batter onto the pan; if you have room, I suggest making 2 to 3 pancakes at a time for maximum efficiency. Cook the pancakes for 4 to 5 minutes on medium heat, until the edges firm up and a few bubbles pop through the batter. Flip the pancakes, then cook for an additional 3 to 5 minutes. Repeat with the remaining batter

Serve

warm with a drizzle of maple syrup, or as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

I love this recipe! An easy gluten free pancake recipe that turns our delicious!

I didn't find blueberries anywhere so I added some chocolate chips! This turned out extremely delicious, my favorite pancake recipe

Excellent pancakes, my family loved them!

So simple and yummy! I added chocolate chips and raspberries (no blueberries at the moment) and they were so good. Plus, I made two other of your recipes today (baked tofu - the quickest, easiest, and most delicious), and pickled veggies. I’m all set ????

This pancake recipe is fantastic! I've never actually tried it with almond flour – I've been using 100g of dried almond pulp. It has been a fantastic way to use up my almond pulp after I make almond milk and the pancakes still taste delicious!

I make these pancakes for my friends at any time of the day and they are always a hit. I love the combination of the oats and almond flour, it gives it a cookie like taste and cake like texture. The lemon gives it a nice fruity touch. My favorite pancake recipe of all time!

We loved these! Was looking for recipes to finish a big bag of almond flour. Really nice and easy recipe.

Fabulous pancakes. I subbed all-purpose flour for the oat flour, and used mixed berries. Not sure what happened but my mixture was extremely dry, so I added more milk. Very easy to make. I made a third of the recipe since I was only cooking for myself, and was able to make two thick and delicious pancakes.

LOVE THESE!!  I make a double batch each week and put them in freezer and then take 2 out for breakfast each morning!  YUMMMM!  Thank you for the great healthy recipe!

These are delicious! Easy and quick to make, perfect weekend morning breakfast to make for my kids (who also loved these). Thank you!

Made these for the first time today.  They turned out great.  I had oat flour so didn’t make my own as well as almond flour (not blanched). Not sure that made a difference but they turned out great.  I will freeze the rest and hope they reheat well.

Gluten-free and vegan pancakes that taste absolutely delicious.

This easy banana pancake recipe is perfect with sliced bananas, berries and toasted nuts. They also work brilliantly with lemon and sugar.  The simple and effective mix of gluten-free flours in this recipe will also work for most baking recipes.

For this recipe you will need a food processor.

Each pancake provides 183 kcal, 3g protein, 30.5g carbohydrates (of which 12.5g sugars), 5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt.

Vegan gluten-free pancakes

65 grams/2¼oz rice flour

65 grams/2¼oz tapioca flour

banana

300 milliliters/10½fl oz almond milk

tsp rapeseed oil or coconut oil, for frying

1½ bananas, sliced

blueberries

grams/1 ounces pecans, toasted

maple syrup

Tiramisu-inspired pancakes dipped in espresso and layered with vanilla cream! Vegan, 8-ingredient, and so delicious!

Vegan Tiramisu Pancakes

vegan pastry cream (see notes)

tbsp coconut yogurt

all-purpose flour (use 1:1 gluten-free mix

tbsp sugar

tsp baking powder

tsp salt

almond milk

tsp vanilla extract

tbsp unsweetened cacao powder (for topping)

tbsp brewed strong espresso (cold)

tsp sugar

tbsp khalua (optional)

In a small bowl, combine the vegan pastry cream and the coconut yogurt until smooth. Set aside.

Vanilla Cream

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the almond milk and vanilla extract and whisk until the batter is smooth.

Heat a teaspoon of oil in a non-stick skillet over medium heat. Use a kitchen paper towel to rub the skillet and spread the oil into a thin and even layer.

Spoon about 3 tablespoons of the batter onto the skillet and spread it into a round. You should be able to fit 2-3 pancakes at a time in the skillet.

Cook for 1-2 minutes or until the edges appear cooked. Using a thin spatula, flip the pancakes and cook for another 2-3 minutes on the other side. Transfer the pancakes to a plate and repeat with the remaining batter.

Pancakes

On a small and deep plate, stir together the brewed espresso, sugar, and khalua if using. Dip one of the pancakes into the espresso for 1-2 seconds on each side.

Arrange the pancake on a plate. Spread about 1 tablespoon of the vanilla cream on top. Repeat these steps 3 times or until you have used up all of the pancakes (I had 4 pancakes).

Finish with a layer of vanilla cream. Use a fine sieve to sprinkle the pancakes with unsweetened cacao powder. Serve immediately!

To Assemble

An amazing breakfast. I'll try it for my family this weekend. Thank you.

Please do surprise me again next time! That was truly splendid!!! I can’t think of any better words than that. 
My little boy really loved it. The sweetness was perfect for us. Thanks for the recipe, Thomas!

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The most viewed egg free pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine