Egg & Dairy Free Pancakes

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Nutritional Info

Servings Per Recipe: 15
Amount Per Serving
Calories: 112.2

Total Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 307.8 mg
Total Carbs: 17.5 g
Dietary Fiber: 0.6 g
Protein: 2.7 g

View full nutritional breakdown of Egg & Dairy Free Pancakes calories by ingredient

Introduction

My son has an egg and dairy allergy so I was looking for a pancake recipe he could eat. A few of these fluffy pancakes with low sugar syrup and some sliced banana can occasionally fit into my diet plan as an under 300 calorie breakfast. My son has an egg and dairy allergy so I was looking for a pancake recipe he could eat. A few of these fluffy pancakes with low sugar syrup and some sliced banana can occasionally fit into my diet plan as an under 300 calorie breakfast.

Minutes to Prepare: 5

Minutes to Cook: 2

Number of Servings: 15

Ingredients

2 C white flour

1 t baking soda

4 t baking powder

1/2 t salt

4 T sugar

2 C soy milk

3 T vegetable oil

1 t vanilla extract

Directions

Sift flour, baking soda, baking powder, & salt together. Add sugar and whisk together.
Add vanilla, oil, & half of soy milk.. Wisk together.
Gradually add remaining soy milk until batter becomes a think pouring consistency.

Heat frying pan or griddle to medium high. Spray with cooking spray and pour batter 1/4 C at a time. Flip when the edges start to dry. Continue until all pancakes are made.

Yeild: 15 4ish-inch pancakes.

~ I freeze leftovers flat in a ziplock and then pull out what we need to heat in the microwave...

Enjoy!

Number of Servings: 15

Recipe submitted by SparkPeople user NTBOARD.