Egg Free Pancakes


1½ cups white whole-wheat flour
2 teaspoons baking powder
¼ teaspoon salt
1½ cups unsweetened almond milk or other unsweetened non dairy milk
¼ cup unsweetened applesauce
2 tablespoons oil, melted (coconut, veg, olive, rapeseed etc.
1 tablespoon sugar
1 teaspoon vanilla extract


  1. Whisk flour, baking powder and salt in a large bowl. Whisk milk, applesauce, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist over mixing—it will make the pancakes tough.
  2. Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)
  3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle).
  4. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes.
  5. Flip and cook until golden brown on the other side, 2 to 4 minutes more.
  6. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Make-Ahead Tip:

The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

Store mixture in a squirty ketchup bottle in the fridge to dispense directly into a hot pan.

Serve with whatever fruit you have available

Make a sauce from peanut butter and warm water

Sprinkle with cinnamon.