Dairy-free, Egg-Free Fluffy Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 69.8
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 194.9 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 0.4 g
- Protein: 1.2 g
View full nutritional breakdown of Dairy-free, Egg-Free Fluffy Pancakes calories by ingredient
Introduction
Yes, you CAN still have pancakes with a dairy/egg allergy! I found this recipe on a blog and the entire family gave it a thumbs-up. We added blueberries for the husband, chocolate chips for the kids (who can eat dairy), and I enjoyed them just the way they are. Yes, you CAN still have pancakes with a dairy/egg allergy! I found this recipe on a blog and the entire family gave it a thumbs-up. We added blueberries for the husband, chocolate chips for the kids (who can eat dairy), and I enjoyed them just the way they are.Number of Servings: 12
Ingredients
-
1 cup Plain Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
2 Tablespoons Sugar
1 cup plain or vanilla milk substitute (we used Almond vanilla in this recipe)
1.5 Tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
Directions
Sift flour and baking soda/powder and salt. (Sifting makes the pancakes fluffier.)
Add sugar. (Whisk these together is you don't have a sifter.)
Add Vanilla and Oil and half the soy milk. Whisk together.
Gradually add the rest of the soy milk until thick pouring consistency.
Pour onto griddle heated to 300 degrees. Makes 12 pancakes.
Serving Size: Makes 12 4-inche pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user REBECCATKD.
Add sugar. (Whisk these together is you don't have a sifter.)
Add Vanilla and Oil and half the soy milk. Whisk together.
Gradually add the rest of the soy milk until thick pouring consistency.
Pour onto griddle heated to 300 degrees. Makes 12 pancakes.
Serving Size: Makes 12 4-inche pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user REBECCATKD.