A single serving recipe for eggless, dairy free and vegan pancakes. The batter’s also butter free and oil free.
One evening I was 100% certain I’d want to make pancakes the next morning. When I don’t have pancakes often enough, I start to get the shakes.
But inside the fridge sat one lonely egg. Since I was terrified someone else would eat the egg before it made its way into my mixing bowl, I carefully placed a sticky note on the egg, which read:
This egg has been dibsed.
Not everyone was pleased to discover that they couldn’t touch the last egg. But what were they going to do? Dibs had been called.
In the end, that egg was included in a batch of chocolate pancakes. And that story has very little to do with this recipe. Except that my fear of being out of eggs has inspired me to make sure I have a handful of eggless recipes on hand.
After all, pancake cravings don’t wait for the next trip to the grocery store.
But truthfully, the main reason for this recipe (and the other eggless pancake recipes on this blog) is pretty simple: I just like making vegan pancakes. Especially when I’m making pancakes for one (i.e. pancakes for me).
Dessert-for-breakfast is normally my style when it comes to pancakes – in case you hadn’t noticed from the Banana Split Pancakes, Carrot Cake Oatmeal Pancakes, Black Forest Pancakes for One, Oatmeal Raisin Cookie Pancakes… and so on.
But I realized I’d never posted a recipe just for pancakes. Simple, neutral pancakes that can be topped with anything you can think of (uh, as long as you also have that stuff in your kitchen).
For something simple, go with maple syrup and strawberries. For something a little more decadent, add a good schmear of peanut butter and a scoop of ice cream. And maybe some chocolate sauce too!
And if you were given a bottle of fancy sauce in a gift bag, or as a weird ‘I didn’t know what to get you’ birthday present, then now is the time to use it.
As I mentioned in the Mocha Brownie Pancakes for One post, cooking vegan pancakes can be a little tricky. The main problem that people seem to have (and I’ve certainly had this problem in the past!) is cooking the pancakes all the way through. As this recipe makes quite thin pancakes and doesn’t call for any applesauce/pumpkin/purees, it’s pretty user-friendly.
Nevertheless, keep these three things in mind:
- Don’t over-mix the batter!
- Don’t have the stove heat too high, or else the pancakes will burn on the outside before the middle is cooked through. I find medium-low is perfect, but it depends on the size of your pan (smaller skillet = needs a lower heat), as well as your stove.
- Don’t flip the pancakes until bubbles appear on the surface and the edges appear dry. This is super important for eggless pancakes.
And, of course, don’t forget the toppings!
- For the pancakes
- ⅓ cup almond milk
- ¼ teaspoon lemon juice
- ½ teaspoon vanilla extract
- Pinch of salt
- ⅓ cup all-purpose flour
- 1 teaspoon cornstarch (cornflour)
- ¾ teaspoon baking powder
- Pinch of baking soda
Toppings- Strawberries
- Maple syrup
- In a bowl, whisk together the almond milk and lemon juice. Let sit for 5 minutes.
- Whisk in the vanilla extract and salt.
- Sift in the flour, cornstarch, baking powder and baking soda. Mix until just combined, being careful not to over-mix.
- Let the batter sit for 15 minutes.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add a scant ¼ cup of batter for each pancake. If necessary, use the back of a spoon to shape the batter into circles.
- Cook the pancakes for about 3 minutes, or until bubbles appear on the surface and the edges appear dry. Flip, and cook for 1 minute on the other side. Adjust the stove heat as needed.
- Serve the pancakes with some strawberries and plenty of maple syrup. Enjoy!
Depending on the size of your skillet, these pancakes may only need 2 mins on the first side.
Make sure the heat isn’t too high! Otherwise the pancakes will burn on the outside before they cook in the middle.
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