oil free pancakes

Mary’s Note: Sparkling water keeps these easy pancakes light and fluffy. Use all whole-wheat pastry flour for heartier cakes—you’ll be surprised at how light they remain. My grandson, Jaysen, and I prefer these plain, but a little pure maple syrup or applesauce on top is good, too.

McDougall's Fluffy Pancakes

whole-wheat pastry flour

unbleached all-purpose flour ((or whole-wheat pastry flour))

baking powder

salt

Ener-G Egg Replacer

bananas ((2 to 3 bananas))

soy milk or rice milk

sparkling water

Sunsweet Lighter Bake ((see note below))

lemon juice

blueberries ((optional))

Mix together the whole-wheat and all-purpose flours, baking powder, and salt in a medium bowl.

In another medium bowl, whisk the Egg Replacer with 1/4 cup warm water until frothy. Add the bananas, mixing well. Add the soy milk, sparkling water, Lighter Bake, and lemon juice until well mixed. Stir the banana mixture into the dry ingredients just until combined. Gently stir in the blueberries, if you are using them.

Heat a nonstick griddle over medium heat. When it is hot, ladle pancakes onto the griddle, using 1/4 cup per pancake, allowing space for them to spread. When bubbles form on the surface, use a spatula to flip them over. Cook until lightly browned. Repeat with the remaining batter.

Serve immediately.

These fluffy &amp; healthier chocolate chip pancakes make the perfect dairy-free &amp; egg-free pancakes for brunch!

Vegan Chocolate Chip Pancakes

almond milk (or any plant-based milk- soy, rice, oat, etc)

apple cider vinegar

maple syrup

vanilla bean paste (or vanilla extract)

cup+ 2 Tablespoons whole wheat flour

cornstarch

baking soda

vegan chocolate chips (use sugar-free to keep these refined sugar-free)

First, add the milk and apple cider vinegar to a mixing bowl and let sit 5-10 minutes until milk &quot;curdles&quot; and becomes a vegan buttermilk.

Then add in the maple syrup and vanilla and whisk to combine.

Next,  add in the sifted all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk until a smooth batter forms. Start with 1 cup flour and If the batter is too thin add in 1-2 Tbsp more of flour. Expect a semi thin batter (though it should not be watery).

Finally, use a spatula to gently fold in the chocolate chips.

Let the pancake batter rest at least 5 minutes before cooking to get truly fluffy pancakes. *DO NOT SKIP THIS STEP*. The batter may seem a little thin but this resting period thickens it up.

While the batter is resting, heat your pancake cooking surface on medium heat (I use a cast iron pan, but a griddle is also perfect). Spray with non-stick oil or use vegan butter. Then, use a soup ladle to spoon about 1/4-1/3 cup of pancake mix per pancake onto the hot surface. It's very important the surface is hot before adding any batter, or the pancakes spread too much.

Let each pancake cook until the edges look drier, bubbles begin to form on the uncooked surface, and the bottoms are golden. Then use a spatula to flip the pancakes.. Cook the next side until it is golden and the batter in the middle has completely cooked through. Each side should take around 2-3 minutes when cooked at medium heat.

Repeat until all the pancake batter has been used. Make sure to butter or oil the cooking surface between each pancake so they do not stick to the pan. This recipe makes 4-5 medium sized pancakes.

Serve topped with maple syrup or extra melted chocolate. Enjoy!

https://content.jwplatform.com/videos/2zbZPy8P.mp4

The BEST small-batch Vegan Chocolate Chip Pancakes?! These 10-ingredient one-bowl eggless chocolate chip pancakes also happen to be refined sugar-free & dairy-free too!

All the breakfast flavors and textures you love in every single bite! These Vegan &quot;Bacon&quot; Pancakes are moist, fluffy, salty, smoky, and sweet. Top with maple syrup for a forkful of breakfast bliss. Oil-free with a gluten-free option.

Vegan Bacon Pancakes (Oil-Free; GF Option)

unbleached all-purpose flour

almond flour

organic cane sugar (Sweetness is important to balance the saltiness.)

fine sea salt

soy milk

vanilla extract

Prep:

In a mixing bowl whisk together the flour, almond flour, sugar, baking powder, and salt. In a small bowl combine the soy milk, vinegar, and vanilla.

Mix batter:

Pour the soy milk mixture into the dry ingredients. Use a large spoon to gently stir just until a lumpy batter forms. Careful not to overmix. Let stand for 2 to 3 minutes, then fold in the bacon bits.

Cook:

Preheat a non-stick skillet or electric griddle over medium heat. Flick a bit of water onto the preheated surface. If it beads up and dances, the pan is fully preheated. Pour ⅓ cup of batter per pancake onto the pan/griddle. Flip the pancakes when bubbles appear across the top and the undersides are golden. Cook for another 90 seconds, or so, or until golden on both sides. You may need to adjust the heat slightly during cooking to get it just right.

Serve:

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McDougall's Fluffy Pancakes

Vegan Chocolate Chip Pancakes

Vegan Bacon Pancakes (Oil-Free; GF ...

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