Toddler Tuesdays: Fluffy Vegan Pancakes (Dairy-Free, Egg-Free, Refined Sugar-Free)

dairy-free egg-free pancake

I know of some who turn their noses at the sight of the word ‘vegan’ in recipes. In fact, there are some who immediately gloss over vegan food blogs or Instagram accounts primarily on differing dietary preference reasons alone. It is a grossly common misconception that vegan foods and/or recipes are tasteless, bland, and lacking in texture and complexity of flavour because of the absence of fundamental go-to’s like eggs and dairy.

My first foray into vegan baking began when lil A started on solids, and I chose to strictly adhere to the no-eggs-and-milk-before-one rule, fearing any allergy on this lil bub of mine. It was difficult, and needed some getting used to, especially since I also opted to administer a refined sugar-free diet for her, turning to dates and bananas for natural sweetness. Now that we are assured that A is allergy-free, and loves her eggs and milk, I still turn to vegan recipes not only for the ease (oh you know those days when eggs or milk mysteriously disappears), but to share with other parents who may have difficulty baking / cooking for their little ones with allergy. And when they taste as good as these you’ll-never-guess-they-are-vegan fluffy pancakes, I know I had to share.

dairy-free egg-free pancake 1

Unlike my previous dairy, sugar and egg-free pancake recipe, this one calls for regular all-purpose flour (which you still can substitute with gluten-free oats for a GF-friendly version), and no bananas (for those who aren’t fans of bananas, or don’t have any on hand). I’ve included substitution tips and recipe notes at the end of the recipe, so you’ll know how easy and versatile this recipe is. So if you’re having trouble with the previous recipe (some can’t flip it, some find it undercooked), try this one instead!

Fluffy Vegan Pancakes (dairy-free, egg-free, refined sugar-free)
(adapted from here)

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons maple syrup
1 cup soy milk (or water will do)
1.5 tablespoons extra-virgin olive oil
1/2 teaspoon vanilla essence

Sift flour, baking powder and salt into a medium bowl.
Make a well in the middle, and pour in maple syrup, vanilla, oil and half the soy milk. Whisk together.
Gradually add the rest of the soy milk until thick pouring consistency.
Heat up a lightly-greased griddle or nonstick pan to medium low.
Pour in the pancake batter about a scant 1/4 cup at a time.
Cook until golden brown on both sides. Serve warm on its own, or with a topping of your choice.

Recipe Notes:-
The pancakes work better on the smaller side; easier to flip.
Soy milk (or other non-dairy milk) works out much better in flavour, as opposed to water.
Replace up to 1/2 cup of all-purpose flour with whole wheat flour or spelt flour for wholegrain goodness.
Substitute evoo with an equal amount of melted coconut oil or butter for added flavour.
Substitute maple syrup with an equal amount of honey (non-vegan) or sugar (not refined sugar-free).

14 thoughts on “Toddler Tuesdays: Fluffy Vegan Pancakes (Dairy-Free, Egg-Free, Refined Sugar-Free)

  1. Pingback: Toddler Tuesdays: Fluffy Vegan Pancakes (Dairy-Free, Egg-Free, Refined Sugar-Free)

  2. Nichole

    Thanks for the recipe! I tried it out this morning and it was absolutely fabulous. I had to add about a 1/4 cup of A.P. flour, though, as the batter came out a bit on the runny side. Do you think it was because I used water and fake syrup and not soy milk and real syrup? Either way, these were really delicious and it’s going in my recipe box!

    Reply
    1. Na'Keya

      Hi, Nicole. I tried it with the fake syrup and water too. I would suggest not adding a whole cup of water. You will to “eye-ball” it for the consistency that you desire, but it worked VERY well for me.

  3. Na'Keya

    I truly want to thank you for this wonderful recipe. You see I have a son that is showing some allergies to eggs and milk through my breast milk, and I LOVE pancakes. I tried another vegan recipe, and it went HORRIBLY WRONG! I almost gave up on pancakes, at least until my son was weaned, but I tried this recipe. Thank once again!!!!!!

    Reply
  4. marie

    These came out flat and dense – is that because I used water instead of soy milk? LO is allergic to soy in addition to dairy. Also almond and coconut. And rice milk is questionable.

    Reply
    1. ovenhaven Post author

      Another reader commented above that she tried this recipe with water too, with great results. You just need to adjust the amount accordingly, as it’s thinner than (non-dairy) milk.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s