These easy-to-make Bisquick pancakes are accidentally vegan. No egg and dairy-free.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Bisquick, pancakes, vegan, vegetarian
Servings: 8pancakes
Calories: 172kcal
Author: Kelsey Smith
Ingredients
2cupsBisquick
2tablespoonsugar
2teaspoonbaking powder
1teaspoonvanilla extract
1½cupsnon-dairy milkI use coconut milk or unsweetened vanilla almond milk
Instructions
Mix the first four ingredients in a large mixing bowl.
Add one cup of milk and stir. Slowly add remaining half cup, until the consistency is to your liking. For fluffier pancakes, let the batter sit for a few minutes before cooking.
Heat pan to medium heat and spray with cooking spray or coat with butter. When hot, pour ¼ cup or less of batter on to the pan, depending on how big you want your pancakes. Cook both sides until golden.
Notes
Nutrition was estimated per pancake using MyFitnessPal. Fat: 6g; Carbs 24g; Protein 2g