20 Delicious Egg Free Pancakes Recipes for Everyone

Who says you need eggs to whip up fluffy, delicious pancakes? Whether you’re allergic, vegan, or simply out of eggs, we’ve got you covered with 20 Delicious Egg-Free Pancakes Recipes for Everyone. From classic buttermilk to creative twists like banana oat and pumpkin spice, these recipes promise to delight your taste buds and make your mornings brighter. Dive in and discover your next favorite breakfast!

Fluffy Banana Oat Egg Free Pancakes

Start your morning with these Fluffy Banana Oat Egg Free Pancakes, a delightful twist on the classic that’s both nutritious and irresistibly tender.

Ingredients

• 1 cup rolled oats
• 1 ripe banana, mashed
• 1 cup almond milk
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp coconut oil, for cooking

Instructions

1. In a blender, combine 1 cup rolled oats, 1 ripe banana, 1 cup almond milk, 1 tbsp maple syrup, 1 tsp vanilla extract, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt. Blend until smooth.
2. Heat a non-stick skillet over medium heat and add 1 tbsp coconut oil.
3. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
4. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

These pancakes stand out for their naturally sweet banana flavor and fluffy texture, achieved without any eggs. Perfect for a quick breakfast that feels indulgent yet is packed with wholesome ingredients.

Tip: For extra fluffiness, let the batter sit for 5 minutes before cooking to allow the oats to absorb the liquid.

Vegan Blueberry Egg Free Pancakes

Start your morning with these fluffy Vegan Blueberry Egg Free Pancakes, bursting with juicy blueberries and perfect for a cozy breakfast.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 tbsp vegetable oil and 1 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1/2 cup fresh blueberries.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.

These pancakes are delightfully light and fluffy, with a sweet burst of blueberry in every bite, proving you don’t need eggs to achieve the perfect pancake texture.

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Chocolate Chip Egg Free Pancakes

Who says you need eggs to make fluffy, delicious pancakes? These Chocolate Chip Egg Free Pancakes are a game-changer for anyone looking to whip up a quick, satisfying breakfast without the eggs.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon vegetable oil
• 1/2 teaspoon vanilla extract
• 1/4 cup chocolate chips

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt.
2. Add 1 cup almond milk, 1 tablespoon vegetable oil, and 1/2 teaspoon vanilla extract to the dry ingredients. Stir until just combined; a few lumps are okay.
3. Gently fold in 1/4 cup chocolate chips.
4. Heat a non-stick skillet over medium heat and lightly grease with oil or butter. Pour 1/4 cup of batter for each pancake onto the skillet.
5. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

These pancakes are incredibly light and fluffy, with melty chocolate chips in every bite—proof that you don’t need eggs to achieve pancake perfection.

Tip: For extra fluffy pancakes, let the batter sit for 5 minutes before cooking to allow the baking powder to activate.

Apple Cinnamon Egg Free Pancakes

Start your morning with a cozy twist on classic pancakes, where the sweetness of apple and warmth of cinnamon come together in these delightful egg-free treats.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp vegetable oil
• 1/2 cup finely chopped apple
• 1 tbsp maple syrup, plus extra for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon.
2. Add 1 cup almond milk and 1 tbsp vegetable oil to the dry ingredients, stirring until just combined. Fold in 1/2 cup finely chopped apple.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.
4. Serve warm with a drizzle of 1 tbsp maple syrup.

These pancakes stand out with their tender bites of apple and a cinnamon-infused batter that’s perfectly spiced without being overpowering.

Tip: For an extra apple punch, top with thinly sliced apples sautéed in a bit of cinnamon and maple syrup.

Pumpkin Spice Egg Free Pancakes

Start your morning with a cozy twist on classic pancakes—these Pumpkin Spice Egg Free Pancakes are fluffy, flavorful, and perfect for those looking to skip the eggs without missing out on the fun.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 1/4 cups milk (dairy or plant-based)
• 1/2 cup pumpkin puree
• 2 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 1 1/4 cups milk, 1/2 cup pumpkin puree, 2 tbsp vegetable oil, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.

The secret to these pancakes’ irresistible texture? The pumpkin puree adds moisture and richness, making them incredibly tender without a single egg.

Tip: For an extra cozy touch, serve with a drizzle of maple syrup and a sprinkle of extra pumpkin pie spice on top.

Almond Flour Egg Free Pancakes

Start your morning with these fluffy, nutty Almond Flour Egg Free Pancakes that are as satisfying as they are simple to whip up.

Ingredients

• 1 1/2 cups almond flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 1/2 cups almond flour, 1 tbsp coconut sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. Add 1 cup almond milk, 1 tbsp melted coconut oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined; the batter will be thick.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake, spreading slightly with the back of a spoon.
4. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 2 minutes until golden brown.

These pancakes boast a delightful nutty flavor and tender texture, making them a standout for anyone avoiding eggs or just craving something different.

Tip: For extra fluffiness, let the batter sit for 5 minutes before cooking to allow the baking powder to activate.

Coconut Flour Egg Free Pancakes

Start your morning with these fluffy, coconut flour pancakes that are not only egg-free but packed with a delightful tropical twist.

Ingredients

• 1/2 cup coconut flour
• 1 cup almond milk
• 2 tbsp maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. In a large bowl, whisk together 1/2 cup coconut flour, 1/2 tsp baking soda, and 1/4 tsp salt.
2. Add 1 cup almond milk, 2 tbsp maple syrup, 1 tbsp melted coconut oil, and 1 tsp vanilla extract to the dry ingredients. Stir until the batter is smooth and free of lumps.
3. Let the batter sit for 5 minutes to thicken, as coconut flour absorbs liquid.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6. Serve warm with additional maple syrup or fresh fruit.

These pancakes stand out for their naturally sweet flavor and light, airy texture, making them a guilt-free treat any day of the week.

Tip: For an extra coconut kick, sprinkle shredded coconut on top before serving.

Sweet Potato Egg Free Pancakes

Start your morning with these fluffy Sweet Potato Egg Free Pancakes, a delightful twist on the classic that’s both nutritious and satisfying.

Ingredients

• 1 cup mashed sweet potato (about 1 medium)
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1 cup almond milk
• 2 tbsp vegetable oil, plus extra for cooking
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the mashed sweet potato, almond milk, 2 tbsp vegetable oil, and 1 tsp vanilla extract until smooth.
2. In another bowl, sift together 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp sugar.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and lightly grease with vegetable oil. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
5. Serve warm with your favorite toppings. The natural sweetness of the sweet potato means you can enjoy these pancakes with less syrup, making them a healthier option without sacrificing flavor.

Tip: For an extra fluffy texture, make sure not to overmix the batter—a few lumps are perfectly fine!

Gluten-Free Egg Free Pancakes

Who says you need eggs or gluten to whip up fluffy, delicious pancakes? These gluten-free, egg-free pancakes are a game-changer for anyone with dietary restrictions, and they’re so good, no one will guess they’re missing the usual suspects.

Ingredients

• 1 cup gluten-free all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup gluten-free all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp salt.
2. Add 1 cup almond milk, 2 tbsp vegetable oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined; a few lumps are okay.
3. Heat a non-stick skillet over medium heat and lightly grease with oil or cooking spray.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown.
6. Serve warm with your favorite toppings.

These pancakes boast a light, airy texture and a subtly sweet flavor that pairs perfectly with maple syrup or fresh berries. The secret? A generous amount of baking powder ensures they rise beautifully without eggs.

Tip: For extra fluffy pancakes, let the batter sit for 5 minutes before cooking to allow the baking powder to activate.

Protein Packed Egg Free Pancakes

Who says you need eggs to make fluffy, satisfying pancakes? These Protein Packed Egg Free Pancakes are a game-changer for anyone looking to boost their morning with a nutritious twist.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp coconut oil, melted
• 1/2 cup vanilla protein powder
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar; let sit for 5 minutes to curdle.
3. Add 1 tbsp melted coconut oil, 1/2 cup vanilla protein powder, and 1 tsp vanilla extract to the almond milk mixture; stir until smooth.
4. Pour the wet ingredients into the dry ingredients; stir until just combined (a few lumps are okay).
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.

These pancakes stand out with their light texture and subtle vanilla sweetness, thanks to the protein powder. Perfect for a post-workout breakfast or a protein-packed start to your day.

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Peanut Butter Egg Free Pancakes

Who says you need eggs to make fluffy, delicious pancakes? These Peanut Butter Egg Free Pancakes are a game-changer for anyone looking for a quick, satisfying breakfast without the eggs.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk (any kind)
• 1/4 cup creamy peanut butter
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt.
2. In another bowl, mix 1 cup milk, 1/4 cup creamy peanut butter, 1 tablespoon vegetable oil, and 1 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and lightly grease with oil or butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.

The secret to these pancakes’ irresistible texture? The peanut butter not only adds richness but also helps bind the batter without eggs, making them wonderfully fluffy and moist.

Tip: For an extra peanut butter kick, drizzle a little more on top of your stack before serving.

Strawberry Shortcake Egg Free Pancakes

Start your morning with a sweet twist on a classic breakfast—these Strawberry Shortcake Egg Free Pancakes are fluffy, fruity, and utterly irresistible.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup diced strawberries
• Whipped cream and extra strawberries for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the almond milk and apple cider vinegar; let sit for 2 minutes to curdle. Stir in the melted coconut oil and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.
5. Serve warm with a dollop of whipped cream and fresh strawberries on top.

These pancakes stand out with their tender crumb and bursts of fresh strawberry in every bite, making them a perfect weekend treat.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Lemon Poppy Seed Egg Free Pancakes

Start your morning with a burst of citrusy sunshine with these Lemon Poppy Seed Egg Free Pancakes, a fluffy and flavorful twist on the classic breakfast favorite.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups almond milk
• 1/4 cup vegetable oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp poppy seeds

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 1/4 cups almond milk, 1/4 cup vegetable oil, 2 tbsp lemon juice, and 1 tbsp lemon zest until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 tbsp poppy seeds.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden.

The combination of tangy lemon and crunchy poppy seeds creates a delightful texture and flavor that’s sure to brighten any breakfast table.

Tip: For an extra lemony kick, drizzle with a simple glaze made from powdered sugar and lemon juice after cooking.

Matcha Green Tea Egg Free Pancakes

Start your morning with a twist by whipping up these fluffy Matcha Green Tea Egg Free Pancakes, a vibrant and wholesome alternative to your usual stack.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp matcha green tea powder
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp matcha green tea powder, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 2 tbsp melted coconut oil and 1 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes.
5. Serve warm with your favorite toppings. The matcha not only gives these pancakes a beautiful green hue but also a subtle earthy flavor that pairs wonderfully with sweet toppings.

Tip: For extra fluffy pancakes, make sure not to overmix the batter—a few lumps are perfectly fine!

Carrot Cake Egg Free Pancakes

Start your morning with a twist on the classic pancake, infused with the warm spices and sweetness of carrot cake—no eggs needed!

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup grated carrot (about 1 medium carrot)
• 3/4 cup almond milk (or any plant-based milk)
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• Maple syrup and chopped walnuts, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. Stir in the grated carrot, almond milk, melted coconut oil, and vanilla extract until just combined. Let the batter sit for 5 minutes to thicken slightly.
3. Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
5. Serve warm with maple syrup and a sprinkle of chopped walnuts.

These pancakes are a delightful way to sneak in veggies at breakfast, with the carrot adding moisture and a subtle sweetness that pairs perfectly with the spices.

Tip: For extra fluffiness, let the batter rest for 10 minutes before cooking to allow the baking powder to activate fully.

Zucchini Bread Egg Free Pancakes

Who says you can’t enjoy the cozy flavors of zucchini bread in pancake form? These egg-free pancakes are a delightful twist on the classic, perfect for a lazy weekend breakfast.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup grated zucchini
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
2. Add 1 cup grated zucchini, 1 cup almond milk, 2 tbsp vegetable oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined; do not overmix.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

The secret to these pancakes’ irresistible texture? The zucchini keeps them incredibly moist without any eggs. They’re a hit with kids and adults alike!

Tip: For extra flavor, sprinkle a few chocolate chips or chopped nuts onto the pancakes right after pouring the batter onto the skillet.

Chai Spiced Egg Free Pancakes

Wake up your morning routine with these Chai Spiced Egg Free Pancakes, blending warm spices into a fluffy, comforting breakfast that everyone can enjoy.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 2 tbsp sugar
• 1 1/4 cups almond milk
• 3 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Instructions

1. In a large bowl, sift together 1 1/2 cups all-purpose flour, 3 1/2 tsp baking powder, 1 tsp salt, and 2 tbsp sugar.
2. Stir in 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cloves, and 1/4 tsp ground nutmeg until well combined.
3. Make a well in the center and pour in 1 1/4 cups almond milk, 3 tbsp vegetable oil, and 1 tsp vanilla extract. Mix until smooth.
4. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Cook until bubbles form and the edges are dry, then flip and cook until browned on the other side, about 2-3 minutes per side.

The secret to these pancakes’ irresistible aroma and flavor lies in the perfect blend of chai spices, creating a cozy morning treat that’s as fragrant as it is delicious.

Tip: For an extra indulgent twist, drizzle with maple syrup and a sprinkle of cinnamon before serving.

Raspberry Almond Egg Free Pancakes

Start your morning with these fluffy Raspberry Almond Egg Free Pancakes, a delightful twist on the classic that’s both nourishing and indulgent.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp vegetable oil
• 1/2 tsp almond extract
• 1/2 cup fresh raspberries
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt.
2. Add 1 cup almond milk, 1 tbsp vegetable oil, and 1/2 tsp almond extract to the dry ingredients. Stir until just combined; a few lumps are okay.
3. Gently fold in 1/2 cup fresh raspberries, being careful not to overmix.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden.
5. Serve warm with maple syrup.

The almond extract and fresh raspberries create a fragrant, berry-packed bite that’s irresistibly light and fluffy.

Tip: For extra almond flavor, sprinkle sliced almonds on top before serving.

Savory Spinach Egg Free Pancakes

Who says pancakes can’t be savory? These Spinach Egg Free Pancakes are a delightful twist on the classic, packed with nutrients and flavor.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1 tbsp olive oil
• 1 cup fresh spinach, finely chopped
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 tsp garlic powder.
2. Add 1 cup unsweetened almond milk and 1 tbsp olive oil to the dry ingredients, stirring until just combined.
3. Fold in 1 cup fresh spinach, finely chopped, and 2 tbsp nutritional yeast until evenly distributed.
4. Heat a non-stick skillet over medium heat and lightly grease with olive oil.
5. Pour 1/4 cup of batter for each pancake, cooking for 2-3 minutes until bubbles form on the surface.
6. Flip and cook for another 2-3 minutes until golden brown and cooked through.

These pancakes stand out with their vibrant green hue and a cheesy flavor from nutritional yeast, making them a hit for any meal of the day.

Tip: For extra crispiness, let the batter rest for 5 minutes before cooking.

Cornmeal Egg Free Pancakes

Who says you need eggs to make fluffy, delicious pancakes? These cornmeal egg-free pancakes are a game-changer for anyone looking for a simple, satisfying breakfast option.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups almond milk
• 2 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. Add 1 1/4 cups almond milk, 2 tbsp vegetable oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined; a few lumps are okay.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

The cornmeal adds a delightful crunch and a subtle sweetness that makes these pancakes stand out from the traditional version. Perfect for those lazy weekend mornings when you want something a little different.

Tip: For extra fluffy pancakes, let the batter sit for 5 minutes before cooking to allow the baking powder to activate.

Conclusion

We hope this roundup of 20 delicious egg-free pancakes has inspired your next breakfast adventure! Whether you’re catering to allergies, dietary preferences, or just mixing things up, there’s a recipe here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy flipping!

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