Description
Fluffy and delicious fasting-friendly pancakes made without dairy or eggs, perfect for a light and satisfying treat.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 cup plant-based milk
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar
Instructions
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the plant-based milk, olive oil, vanilla extract, and vinegar.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour small portions of batter into the pan and cook until bubbles form on the surface.
- Flip and cook the other side until golden brown.
- Repeat with the remaining batter and serve warm.
Notes
- You can substitute plant-based milk with any variety like almond, soy, or oat.
- Serve with maple syrup, fresh fruit, or tahini for a fasting-friendly option.
- Do not overmix the batter to keep pancakes fluffy.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: Greek
Nutrition
- Serving Size: 2 pancakes
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
