Best Egg Substitute for Pancakes
Pancakes without eggs are even better! A secret egg substitute makes these pancakes over-the-top delicious.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 to 9 medium pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon cinnamon
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar (or granulated sugar)
- 1/2 teaspoon kosher salt
- 2 tablespoons neutral oil
- 2 tablespoons creamy peanut butter, almond butter, or cashew butter (or sunflower butter for nut-free)
- 1 1/4 cup milk of choice (2%, oat milk or almond milk)
Instructions
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking powder, sugar, and kosher salt.
- In a liquid measuring cup, whisk together the oil and peanut butter. Add it to the batter, then immediately add the milk.
- Stir the wet ingredients into the dry ingredients until a smooth batter forms.
- Lightly grease a skillet with coconut oil and wipe off extra grease with a paper towel. Heat the skillet over low heat.
- Pour the batter into small circles, a little less than 1/4 cup each.
- Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Low and slow is the key! Then flip them and cook until done.
- Repeat with the remaining batter, adjusting the heat as necessary. (The skillet can get very hot on the second batch)
- Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
Find it online: https://www.acouplecooks.com/best-egg-substitute-for-pancakes/