The Fluffiest Egg-Free Pancakes with Flax {Vegan Option Available}
In the mood for some delicious pancakes, but have an allergy, don't have eggs on hand, or maybe want a tasty vegan alternative? Look no further!
Equipment
- 1 Cast Iron Skillet
Ingredients
- 1 cup all purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp flax seed ground
- 2 tbsp unsalted butter room temperature
- 1 cup milk
- 1 teaspoon white vinegar
- 1 tbsp additional butter for pan
- 1/2 c maple syrup for serving
Instructions
- Add all dry ingredients into a medium bowl and mix to incorporate everything evenly.
- Add the softened butter and press into the flour with your finger tips, using a snapping technique, until there are no more visible pieces of butter and the flour has turned into coarse crumbs.
- Whisk in the milk and vinegar until just combined (Batter should pour easily but not runny). Whisk in a splash of milk, if batter looks too thick. Be sure to not over mix!
- Heat a non-stick skillets over medium heat. Add 1 tsp butter before adding batter.
- Ladle about 1/3 cup batter into the skillet, spreading into a circle (don't spread too much)
- Cook for about 1-2 minutes, until bubbles appear on top and the bottom is golden brown.
- Turn over and cook for an additional 1-2 minutes.
- Repeat with remaining batter to make additional pancakes and serve with maple syrup!
Notes
To make vegan, replace butter with coconut oil and milk with your favorite plant-based alternative!