Go Back
–+ servings
a stack of three fluffy eggless pancakes on a plate topped with butter and syrup
Print Recipe
4.80 from 5 votes

Fluffy Eggless Pancakes Recipe (Hidden Veggie Option)

Now you can eat Fluffy Eggless Pancakes for breakfast, lunch, or dinner! These veggie-packed, gluten-free, egg-free, and vegan pancakes are just as fluffy and delicious as the classic but allergy-friendly and much healthier. Even picky eaters love them! 
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Breakfast
Cuisine: American
Keyword: dairy-free pancakes, egg-free pancakes, eggless pancakes, gluten-free pancakes
Servings: 7 pancakes

Ingredients

  • 1 egg for egg free: Use this egg replacer OR combine 1 tbsp of flaxseed meal and 2½ tbsp water and let it sit for 5 minutes before adding.
  • 2 tbsp avocado oil or any oil of your choice, plus more for cooking
  • 1 tsp vanilla extract
  • 1 cup gluten free all-purpose flour with xanthan gum - I used Bob's Red Mill
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup finely grated zucchini I used a lemon zester (peel first if don't want the greens to show)
  • 1/4 cup almond milk or your favorite dairy free milk, plus more if needed

Instructions

  • Add an egg (or flax egg), avocado oil, and vanilla extract to a large mixing bowl and whisk together.
    1 egg, 2 tbsp avocado oil, 1 tsp vanilla extract
  • Add flour, sugar, baking powder, and sea salt, and mix until fully combined and crumbly.
    1 cup gluten free all-purpose flour, 1 tbsp granulated sugar, 1 tbsp baking powder, 1/4 tsp sea salt
  • Stir in zucchini and almond milk, and mix until smooth. Add more milk 1 tablespoon at a time if you want thinner pancakes.
    1/2 cup finely grated zucchini, 1/4 cup almond milk
  • Heat a large skillet or griddle over medium heat and add a thin layer of oil.
  • Scoop the batter onto the skillet using 1/4 for each pancake. Cook until bubbles start to form and the pancakes start to puff, about 3-4 minutes. Flip and cook until browned on the other side, about 3-4 more minutes.
  • Serve warm with your favorite toppings.

Video

Notes

Expert Tips

  • Feel free to experiment with different add-ins like chocolate chips or blueberries.
  • You really can't detect the zucchini at all. To hide it visually for picky eaters, make sure to peel the zucchini before grating so the greens do not show. Do not squeeze or drain the zucchini before adding to the batter.
  • If you don't want to add the zucchini, simply replace it with an equal amount (1/2 cup) of dairy-free milk of your choice.

Serving Tips

  • Serve these eggless pancakes however you love pancakes- top with vegan butter, a drizzle of maple syrup, peanut butter, almond butter, fresh berries, sliced banana, and more. 

Storage Tips

  • Leftover egg-free pancakes can be kept in an airtight container in the refrigerator for up to one week. Reheat for 15-20 seconds in the microwave. 
  • These pancakes freeze well. Separate each pancake with parchment paper, and freeze in an airtight freezer container for up to 2 months.

Nutrition

Serving: 1pancake - makes 7 | Calories: 114kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 106mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg