Dairy Free Egg Free Pancakes – In the Vitamix

These delicious pancakes drizzled with pure maple syrup and topped with fresh fruit will be your go-to breakfast for school days or busy mornings. You might also reach for them on a lazy Saturday morning! These dairy-free, egg-free pancakes are perfect for anyone with food allergies and make a great option when on a food-elimination diet.

This recipe uses oatmeal as the base, so gluten-free flour, or expensive almond flour is not necessary. It’s a great way to stick to a budget while managing any dietary needs. They also make great base pancakes for other recipes.

Be sure to check out our fun Christmas tree pancake post for an idea of how to use these pancakes! They would also be amazing breakfast charcuterie board.

The best part of this pancake recipe is that they are made in the blender! No need to keep wet ingredients and dry ingredients separate. Just add everything to a Vitamix or other high-powered blender and mix! 

Dairy Substitutes

Like traditional pancakes, this recipe calls for milk. I prefer to cook with almond milk because it has a subtle flavor, but feel free to use any milk alternative that you have on hand. Soy milk, oat milk. cashew milk and even coconut milk would work. 

Tip: If you happen to be cooking and realize that you don’t have dairy-free milk in the fridge, you can blend filtered water and almonds together to make almond milk. It won’t be thick and creamy, but it will work in a pinch when baking!

Easy Egg Substitutes

This vegan pancake recipe also calls for an egg alternative. There are two options below and both are great substitutes for regular eggs in baking. 

Flax Eggs:

​One egg is equal to 1 Tablespoon of ground flax seed and 3 Tablespoons of water. Mix the flax seed and water in a small dish and let it sit for 5 minutes so it has time to thicken. Then use it the same way you would use a real egg.

Chia Egg:

One egg is equal to 1 Tablespoon of chia seeds and 3 Tablespoons of water. Mix the chia seeds and water in a small dish and let it sit for about 5 minutes or until it has a gel-like texture. Then use it as a regular egg. 

Egg Replacer:

​Egg replacers can be purchased at your local supermarket, in the baking section. It is typically a powder that you mix with water, similar to the options above. They work great, but I prefer a flax or chia egg since they may provide additional health benefits. 

How to Serve Vegan Pancakes

Although these gluten-free pancakes are delicious, they will not be the easy fluffy pancakes you might be used to. This is a basic pancake recipe so feel free to make it your own! 

Here are a few ways that we like to top our pancakes:

• Fresh Fruits – Fresh blueberries, strawberries, and blackberries are delicious
• Pan-seared apples – Slice apples into thin pieces and place in a saucepan. Drizzle with honey and add a few teaspoons of water. Let it simmer until the apples are soft and a thin sauce has formed. Pour over the pancakes. Top with coconut cream, if you have it on hand. 
• Pure Maple Syrup – That’s an obvious one! 
• Jelly or Jam – Check out our easy chia jam which pairs well with pancakes
• Top with sliced bananas, or mix mashed bananas into the batter for banana pancakes! 
• Nut butter – If you need more protein, add some nut butter, fruits, and dairy-free chocolate chips. This was popular when my kids were younger. 
• Almond Whipped Cream – For those special occasions! The almond whipped cream is just as good as the real thing!

How to Make Dairy Free Egg Free Pancakes

These pancakes are great warm, but they are not the best pancakes when they are cold, so I never send them to school for lunch. They are so easy to put together, that there is no need to make them ahead of time.

What you’ll need:

• ​Blender – I love my Vitamix but any blender will do
• Pancake griddle or a large pan – A non-stick pan will work but I prefer to use stainless steel with vegan butter to keep it from sticking
• Pancake flipper

Ingredients:

• Unsweetened Almond Milk or any non-dairy milk
• Egg substitute of your choice: Make the equivalent of 2 eggs (2 Tbsps ground flax seed with 6 Tbsps Water)
• Ripe banana – this doesn’t add much of a banana flavor. If you are going for banana pancakes, experiment with adding additional chunks of bananas
• Pure vanilla extract
• Baking Powder
• Cinnamon
• Salt
• Old Fashioned rolled oats – Any oatmeal will work

Directions:

Add all ingredients to the Blender and blend until smooth. This only takes a minute or two. 

If you want to add in additional bananas or fruit mix-ins, add it after the ingredients have been blended. 

​Heat the skillet over medium-low heat and pour the pancake batter onto the skillet. When small bubbles start to appear, flip the pancake and cook until golden brown. 

Pour onto a hot skillet and flip when bubbly.

Enjoy!