Pancakes Without Eggs or Milk - Photo Tutorial

I've always thought that you couldn't make pancakes without eggs or milk.  But as I've said before; some of the best dishes are the result of experimentation and necessity.   This is a pancake recipe that I developed when it was snowing like crazy and I just didn't feel like leaving the house.  We don't have egg or milk allergies but this would be a good recipe for someone with allergies.


With a wire wisk blend until mixed well -

• 2 cups of flour
• 4 tsp baking powder
• 1 tsp salt

Add to your flour mixture - 

• 1/2 cup of pureed squash OR banana *
• 1&1/2 cups of water (approx. use more for crepe-like pancakes, less for thicker)
• Vanilla extract for flavor (if you have some on hand)
• sugar (any amount up to 1/2 cup)
• 1 tsp of cinnamon

*I've also substituted applesauce or applebutter or plum butter with great results.  I think that most any pureed fruit or pumpkin even would work. Don't be afraid to experiment!

To add some extra fiber to your pancakes include a 1/4 cup of wheat bran or other whole grain.

Blend until smooth - I use the highest speed on my KitchenAid to help bind the ingredients well.

Heat pan or griddle to medium high heat.  Grease well.  I only grease the griddle once but if yours isn't as old and seasoned as mine you may have to grease often. Griddle is ready when water droplets dripped on it sizzle.
Pour pancakes to your desired size. 

Mmmmm....delicious!!!  Serve with desired toppings and enjoy!
I almost always double or triple this recipe for my family.  One recipe makes 4 to 6 average sized pancakes.

For some great recipes for the person dealing with allergies, check out the following resources ~

The Healthy Gluten-Free Life: 200 Delicious Gluten-Free, Dairy-Free, Soy-Free and Egg-Free Recipes!

The Food Allergy Mama's Easy, Fast Family Meals: Dairy, Egg, and Nut Free Recipes for Every Day

This article is a revision of a previously published article on this site.