These easy-to-make Bisquick pancakes are accidentally vegan. No egg and dairy-free.
Author: Kelsey Smith
1½cupsnon-dairy milkI use coconut milk or unsweetened vanilla almond milk
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.
Nutrition was estimated per pancake using MyFitnessPal. Fat: 6g; Carbs 24g; Protein 2g