Poofy-Puffy, Dairy-Free Fluffy, Vegan Pancakes
Can you tell the kids are helping dream up fun titles? 😂 I love family 💗. Kids are just the best. And what family doesn’t enjoy a huge stack of amazing pancakes?
Well mind didn’t for a while when I found out my son has a number of food allergies. It took us some time to learn how to navigate those waters, and find the recipes that worked. Let me assure you, they do exist! I hope to put some of our favorites on here so you can breath a little easier.
Because of his allergies many of my recipes turn out to be vegan as well. Bonus for everyone!
Going dairy-free is HARD! And egg-free is even harder!!!
This recipe makes it that much easier to put those delicious dairy-free, egg-free favorites on the table for your special people, and guests. I’ve included a small batch recipe AND a big batch recipe for your convenience.
Thankfully there are a ton of milk alternatives to choose from now, but you don’t even need that for this recipe. Just water! Which I really appreciate because with a family of 7 and most of us regularly using rice milk now, it can get pricey. So not only are they super fluffy, they are affordable.
This recipe uses ground flax for binding. And uses a baking powder, baking soda and vinegar reaction to make the bubbling action. You’ll want to stir vigorously when you add the water and vinegar.
It will be bubbly! You may think it looks like a science experiment at first, but keep stirring and it will come together and be thick and gooey. You want it thick. Just spread it around a bit in the pan when you pour it in.
Flaxseed is an amazing egg substitute! You can’t make a quiche, but in baking it does wonders. It’s also an incredibly healthy addition, that doesn’t add any weird taste what-so-ever.
Pancakes are always requested when my kids have their friends over for a sleepover. It is so nice for me to hear the kids boast that their mom makes GOOD pancakes. I’m sure they’ll become a family favorite at your home too. And to you as well! They freeze great and are always a welcome addition to the school lunch box.
I’ve included a SMALL BATCH version and a BIG BATCH version below that one. ENJOY! And SHARE, so others can enjoy pancakes again too!
YUMMY!
SMALL BATCH
SMALL BATCH - Poufy-Puffy, Dairy-Free Fluffy Pancakes
Ingredients
- 2 cups All Purpose Flour
- 1/4 cup White Sugar
- 1/4 tsp. Salt
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1.75 tsp. Ground Flax
- 1/4 cup Olive Oil
- 1.5 cups Water
- 3 tbsp. White Vinegar
Instructions
- Heat your griddle or frying pans to med-low heat.
- Combine all the dry ingredients in medium bowl. Whisk together.
- Add all the wet ingredients at the same time. Stir vigorously until incorporated. The batter will the thick and gooey.
- If you have a good griddle or frying pan you don't need to add any vegan butter or oil. But add if needed to prevent sticking.
- Measure 1 cup of batter for giant pancakes, 1/2 cup for medium pancakes, or 1/4 cup for mini pancakes. Pour into the pan.
- Cook for 1-3 mins on each side. Checking periodically for doneness. Adjust heat if needed.
- Smother with delicious toppings and enjoy!
- SHARE this recipe so others can enjoy too!
BIG BATCH
BIG BATCH - Poufy-Puffy, Dairy-Free Fluffy, Flaxseed Pancakes
Ingredients
- 8 cups All purpose Flour
- 1 cup White sugar
- 2.5 tbsp. Baking Powder
- 1.25 tbsp. Baking Soda
- 1.5 tbsp. Ground Flax Seed
- 1 tsp. Salt
- 1 cup Olive Oil
- 6 cups Water
- 3/4 cup White Vinegar
Instructions
- Heat your griddle or frying pans to low-medium heat so they're hot and ready to go.
- Combine all the dry ingredients in a large bowl and whisk together.
- Add all the wet ingredients at the same time, and stir vigorously until well combined. The batter will be thick.
- If you have a good griddle or frying pan you don't even need to butter the pan, but if you find there is sticking add a couple tsp of oil or vegan butter to the pan.
- For giant pancakes, measure one full cup of batter. For smaller pancakes measure 1/2 a cup. Mini pancakes 1/4 cup. Pour the desired amount of batter into the heated pan.
- Spread the batter around slightly with a spatula or the measuring cup you used to pour the batter in. You still want it nice and thick. 1/2-3/4" thick.
- Cook on each side until golden brown. About 2-5 minutes in total.
- If you're cooking for a large group, warm the oven and keep the finished pancakes in the oven.
- If you're going to freeze them, stack them on a wire rack covered with a clean dish towel until completely cooled.
- Enjoy and SHARE this awesome recipe so others can enjoy too!
