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
- 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)
- Whisk together the dry ingredients.
- Add the nondairy milk, vanilla, oil, and apple cider vinegar. Stir gently. There shouldn’t be huge lumps, but don’t over-stir.
- 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!