Ingredients
| Name | Amount (Metric / US) |
|---|---|
| FLOUR | 62.50 g / 0.50 cups |
| FLOUR | 60 g / 0.50 cups |
| SUGAR | 1 Tbsp |
| BAKING POWDER | 1 tsp |
| BAKING SODA | 0.25 tsps |
| SALT | 0.25 tsps |
| GROUND FLAXSEED | 1 Tbsp |
| ALMOND MILK | 250 ml / 1 cup |
| COOKING OIL | 2 Tbsps |
Egg and Dairy Free Pancakes
Egg and Dairy Free Pancakes requires around 45 minutes from start to finish. Watching your figure? This dairy free recipe has 68 calories, 1g of protein, and 3g of fat per serving. For 7 cents per serving, you get a breakfast that serves 12. 18 people were impressed by this recipe. This recipe from Foodista requires flour, flour, almond milk, and baking soda. Overall, this recipe earns a rather bad spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: 2-Ingredient Bananan Egg Pancakes (Gluten-Free, Dairy-Free, Paleo), 2-Ingredient Bananan Egg Pancakes (Gluten-Free, Dairy-Free, Paleo), and 2-Ingredient Bananan Egg Pancakes (Gluten-Free, Dairy-Free, Paleo).
Instructions
In a small bowl, mix together ground flaxseed with 3 tbsp water. Let stand for 2-3 minutes before using. In another bowl, mix together flours, sugar, baking powder, baking soda and salt. Add almond milk and cooking oil to flaxseed, then pour into the flour. Mix well until there are few lumps left. Heat a skillet over medium heat. Add 1/4 c.of batter to the pan. Cook for 2-3 minutes until bubbles form on top. Flip and cook for 2 minutes on the other side. Remove from pan and repeat until batter has been used up. Serve with maple syrup or your favorite jam.
