Pancakes Without Eggs??!

So last week I uploaded a picture to my social media of some egg-less pancakes I made which I promptly fell in love with and am now addicted to. When I posted it on social media, everyone wanted to me to put up the recipe on my blog, so here it is!


  • 2 & 1/2 cups of self-raising flour
  • 2 tbsp of sugar
  • 1/2 tsp of salt
  • 2 cups of milk (you can use any milk that you fancy, go as healthy or creative as you fancy)
  • 4 tbsp of coconut oil (you can use any other oil that you fancy)
  • 4 tbsp of water


  • Put all your dry ingredients together in a bowl and mix together.
  • In a seperate jug, I melted the coconut oil and then added the rest of the wet ingredients to the jug and mixed together. You can also add flavour drops (I use the MyProtein ones as they have no sugar and barely any calories for great flavour).
  • Pour the wet ingredients into the bowl with the dry ingredients, I then used a metal whisk to combine them all together until there are no little bits of excess flour or lumps in the mixture. Look at how thick the mixture is at this point (mine came out fairly thick), you can also add a little bit of water or milk to loosen the mixture a bit.
  • Using a frying pan on a medium-low heat, heat up a little bit of coconut oil (or any oil you fancy) and using a ladle I poured in my first pancake once the oil had heated up.
  • That step is key!!! You need to leave the pancake after you've poured it into the pan until the bottom has risen slightly from the pan (you will be able to see this bit happening, it goes kind of bowl shaped a tiny bit) and it will start to form little air holes. This time can vary depending on how hot the pan is, I'd recommend a low heat cause the pan gets hotter the longer you cook.
  • Once you have started to get an edge and air holes on one side, using a spatula and flip the pancake onto the other side and leave it to cook for a minute or two.
  • After you've flipped it, you can use your judgement on how long you want to leave it cooking for. I tended to leave it a minute ish then flip it on each side until both side have a similar colour and look cooked to me!
  • You can then flip them onto a plate and cover with a clean tea towel or some kitchen roll to keep them warm whilst you cook the rest.

The ingredients above make about 10 medium sized pancakes, however you can fiddle about with the quantities depending on how many pancakes you want to make!

Hope you guys enjoy & I'll speak to you next time!
Danielle Levy


  1. I need to try this so bad, maybe not with coconut oil though ;) They look delicious!
    Danielle || MYLILYOTV

    1. They are so yummy Danielle! You can substitute it for any oil you fancy, I used coconut oil cause it gave it a nice taste and was slightly healthier xx

  2. Oh this is a great recipe! I will have to bookmark this. I don't really eat eggs and never really buy them, so this seems like a perfect solution for my pancake cravings!

    Hannah xx

    1. It's so yummy Hannah! It actually came about because I was really craving pancakes & having no eggs for my usual recipe, it's the perfect solution using the oil whilst keeping really yummy, fluffy pancakes xx