Allergen-Free Cooking

Dairy-free, Egg-free Pancakes

Let’s have a moment of honesty here. Mornings and I have NEVER gotten along. I really don’t feel capable of higher thought before 9 a.m., so needing to get my herd of children out of the door by 6:40 a.m. seems like inhuman torture at times. It is not surprising that the idea of making breakfast every single morning is a bit intimidating, especially when I can’t just throw yogurt and toast at them. Sigh. Gone are the days of my lazy parenting.

I found this recipe somewhere online (no, I don’t remember where; it’s been more than a few months) and modified it for my tribe. It’s so easy, I can actually make it half asleep and it still turns out nice, fluffy pancakes every time. My kids love them, especially with a healthy dousing of homemade syrup.


Dairy-free, Egg-free Pancakes

  • Difficulty: easy
  • Print

fluffy silver dollar stack


  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 cup dairy-free milk (I used coconut milk)
  • 1/2 tsp vanilla extract
  • 2 tbsp oil
  • 1 tbsp apple cider vinegar (distilled white works fine, too)
  1. Whisk together the dry ingredients.
  2. Add the nondairy milk, vanilla, oil, and apple cider vinegar. Stir gently. There shouldn’t be huge lumps, but don’t over-stir.
  3. Drop about 1/4 c of batter into a pan or griddle set to medium heat, and cook until edges appear dry. Flip and allow to cook until golden brown.

Note: I have to double this recipe for my herd of 5 kids. The amount of pancakes this recipe makes will depend on how thick your batter ends up. Add a bit more nondairy milk if the batter seems overly thick.

As always, comment if you’ve tried it, and if you have any suggestions!



Leave a Reply

Your email address will not be published. Required fields are marked *