If you’ve read my Food Philosophy post then you know that I eat mostly vegan and that I make as much from scratch as I can. One of my family’s staples is pancakes which means I make these from scratch rather than from a boxed mix. It really is super simple, so much so that mixes seem like a waste of money!
Making my pancakes from scratch also means I know exactly what goes into them, so I don’t have to worry about how they will affect Gideon’s tummy.
I don’t think making them from scratch takes any longer than using a boxed mix, but for those times that we’re extra rushed, I have a ½ gallon mason jar filled with the dry mixture from this recipe so that we can quickly scoop some out, add as much water as we want, and get cooking right away!
Let me know if you give this recipe a try and how it works out for you! If you have other from-scratch recipes you’re interested in be sure to let me know in the comments! And don’t forget if you have a question you can always Ask a Bestie!
Homemade Pancake Recipe (Egg and Dairy Free)
Homemade pancakes made without egg or dairy.
Makes: 2 Servings
- 1 ¼ cups whole wheat flour
- 2 Tbsp raw sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cups water
- Mix together all dry ingredient in a bowl. Store in an airtight contain if using later. Add water to achieve your desired consistency. If you want thicker pancakes, add less water and vice versa.
- Spoon a few tablespoons of batter onto a hot, greased cast iron pan. Flip once bottom is brown (they cook the same as regular pancakes!). Serve with jam, powdered sugar, or pure maple syrup (or all three!).