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.
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
- Mix dry ingredients in a large bowl.
- In a separate bowl, mix wet ingredients.
- 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.
- Cook on a griddle on medium heat.
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.