Pancakes are one of those foods that should be simple. However, when I tried to make pancakes for the first time after my husband went vegan, I realized that pancakes can be quite complicated–especially without eggs.

There are numerous egg replacers, both homemade and store-bought, but I am not a real big fan of any of them. They have their uses, but in a simple thing like a pancake, I needed something easily accessible and, well, easy.

After a lot of trial and error, I found an egg-like thickener that worked just right in a pancake–tapioca flour. Combined with a little extra leavening agent, I achieved a pancake that looks, tastes, and most importantly feels like a regular pancake.

Your egg-loving friends will never know the difference.

Vegan Pancakes

makes roughly 15 pancakes

• 2 1/2 cups flour
• 1/4 cup sugar
• 2 tbsp tapioca flour
• 4 tsp baking powder
• 1 tsp salt
• 2 1/2 cups vegan milk
• 1/3 cup oil
• 1/4 cup water
• 2 tbsp lemon juice
• 2 tsp vanilla

1. Mix dry ingredients in a large bowl.
2. In a separate bowl, mix wet ingredients.
3. Make a well in the center of the dry ingredients and pour in the wet ingredient mixture. Stir enough to combine but don’t overwork.
4. Cook on a griddle on medium heat.

Notes

Recipe assumes 1/4 cup batter for each pancake.

I’ve used almond milk and oat milk in this recipe. Oat milk has been my favorite so far.

If you want a buttery flavor, use a butter-flavored olive oil. I use a mix of butter olive oil and peanut oil.