Not-So-Vegan Pancakes with Fruit Filling, Our Favorite Pancake Recipe of 2016 of That Egg-Free Life!

Adapted from

NOTE: This recipe is egg-free, soy-free, nut-free, but contains some dairy/lactose. I’ve never tried a low-lactose version of this recipe because I have a different recipe that I make at my house that contains eggs but is lower in lactose and extremely low-nickel as well.



1 1⁄4 cups all-purpose flour

1 tbsp baking powder

1 tbsp sugar

1⁄4 tsp salt

1 cup, 1 tbsp, plus 2 tsp water

2 tbsp melted butter

1 tsp vanilla extract

Fruit, such as frozen blueberries, cubes of strawberry, or thinly sliced bananas




Melt the butter and let cool.


Combine dry ingredients in a bowl.


Combine wet ingredients in a separate bowl.


Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and then stir just to combine. Don’t over-mix! Over-mixing the batter causes the glutens to develop too much in the flour, which results in a tough and bready texture.


Fold in the fruit carefully to avoid crushing the fruit. I recommend using frozen blueberries, particularly those tiny wild blueberries available at Trader Joe’s.


Heat up canola oil and a pat of butter in your largest pan. For each pancake, pour about 1/4 cup of batter into the hot pan.


How do you know when it’s time to flip a pancake? As Chef Anne explains it, the pancakes bubble, and the bubbles STAY BUBBLED πŸ™‚ πŸ™‚ πŸ™‚


Cook til nicely golden-browned on both sides, and then enjoy this LOVELY brunch or breakfast-for-dinner!

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