What do you do when there are no eggs in the house but you really, really want pancakes? Make these egg-free (and dairy-free) pancakes.
With oats providing protein and fiber, and coconut yogurt bringing in some healthy fats and flavor, these pancakes are filling, fluffy and a breeze to make.
I’ve tried making vegan pancakes before, usually on weekend mornings when I’m out of eggs and I’m in no state to go to the store. I’ve tried using flaxseed to replace the eggs, but that doesn’t do it for me. The pancakes end up rubbery with weird floury taste.
The main problem with vegan pancakes, I think, has been relying only on wheat flour. Using alternative flours works better because they change the flavor and consistency so much. They can be a pricey, but a cheap alternative is oat flour. You can even make it at home – just grind the oats in a blender or food processor until they become mealy and slightly floury. They’re amazing in pancake batters, as I find they keep me more satiated and less likely to have a “sugar crash” after breakfast.
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I still use about 60 percent all-purpose flour in these pancakes because the gluten helps with the binding when there’s no egg. But adding the oat flour along with shredded coconut and homemade coconut yogurt gives the pancakes better flavor and texture, and a more filling nature.
Vegan Coconut Oat Pancakes
2/3 cup unsweetened shredded coconut
1 1/3 cups all-purpose flour
1 cup old-fashioned rolled oats
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons raw sugar
2 teaspoons vanilla extract
2 tablespoons vegetable oil, plus more for frying
1/2 cup coconut yogurt, homemade or store-bought
1 1/2 cups almond milk
Place the shredded coconut into a small dry skillet and stir over a medium heat until golden and fragrant, 2 to 3 minutes. Put roughly half of the toasted coconut into a blender along with the flour, oats, baking powder, salt and sugar. Blend until the oats have broken down into a flour.
Pour the vanilla, oil, yogurt and milk into the blender with the flour mixture. Blend together until just mixed.
Heat a large cast iron or nonstick skillet over medium heat. Pour in about 1 teaspoon of oil, just enough to lightly coat the bottom of the skillet. Make pancakes using 1/4 cup of the batter for each pancake; add as many pancakes as you can to the pan without the pancakes touching.
Cook over medium-low heat until the edges look opaque, the underside is golden, and bubbles form and burst on the surface. Flip using a thin spatula and cook on the other side until golden brown. Serve immediately or keep warm by transferring the pancakes to a baking tray in a 150-degree oven until ready to eat.
Sprinkle the remaining toasted coconut over the pancakes and serve warm with coconut yogurt, fresh fruit and maple syrup.
Note: If you’re not vegan, you can substitute regular yogurt and milk in this recipe.
Yield: 12 pancakes, or 4 to 6 servings.