This is a quick and easy recipe for a small batch of pancakes that doesn’t call for any sugar, oil, eggs, or buttermilk!
It has been an interesting month over here.
BIG changes happening, personally speaking…stuff I’ll write about soon. Just know that’s why I haven’t been posting quite as routinely.
Now that I’ve dropped that on you, let’s talk about pancakes!
Unlike waffles, pancakes and I go way back, and they’re a favorite breakfast with my kids. These Buckwheat Pancakes and these Coconut Cake Pancakes are the top runners in our home, but I have quite a few variations on the blog.
I’m a big fan of this recipe and have had it in rotation for a good while now. You wouldn’t think small batch recipes like this would be suited for a family of five, but you’d be surprised how frequently we all want different meals!
I’ll often fix this egg-free recipe when it’s just for a couple of the kids (or big daddy). 🙂
The kids love to help in the kitchen, with pancakes and cookies topping the list of favorites, so it’s a fun and tasty experience all around.
I’ve tried these with multiple flours, including whole wheat, spelt, pastry, and oat flour, the best candidates being spelt, pastry, and oat.
I don’t find it necessary to add in sugar, as we top these with a drizzle of maple syrup. Sam often eats them plain, though, they’re so good!
If your little one has trouble with eggs, or if you just don’t have any in the house, today’s recipe is a great option!
This is a quick and easy recipe for a small batch of pancakes that doesn't call for any sugar, oil, eggs, or buttermilk!
- 2/3 cup spelt, whole wheat pastry, or oat flour
- 2 tsp baking powder
- 1/8 tsp sea salt
- 2/3 cup milk of your choice
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
In a medium bowl, mix together the flour, baking powder, and salt.
In a small bowl, mix the milk, vinegar, and vanilla.
Pour the milk mix into the dry ingredients and whisk all until combined.
Let the batter sit for a few minutes while you heat a non-stick skillet.
- Add a little butter or coconut oil to the skillet and let it melt and start to bubble.
- Add the batter into the pan, giving each pancake room to cook evenly. I use heaping tablespoons to get about 10 small-ish pancakes.
- Let cook until the perimeter begins to set and you see a few bubbles form on the surface.
- Flip and cook the other side.
Repeat with all batter.
- Top as desired and enjoy!
Nutrition facts based on using oat flour and unsweetened almond milk. WW SmartPoints: 1
Recipe adapted from A Virtual Vegan
I like to use my Homemade Coconut Milk for this recipe.
Some of the items I use to make this recipe include:
Mixing the dry ingredients…
Mixing the wet ingredients…