Wake up to something delicious with these sugar free pancakes. Made without sugar, these pancakes are fluffy, flavorful, and perfect for a low-sugar breakfast option.
Add your flour, baking powder, baking soda, and salt to a large mixing bowl.
Whisk together to combine.
Add your egg to a small bowl.
Beat well until no white streaks remain.
Add the beaten egg, vegetable oil, vanilla extract, and milk to the flour mixture in the mixing bowl.
Whisk together until just combined. Do not overmix. The batter will be lumpy and thick.
Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).
Scoop the batter by the ¼ cup measures and round out into circles.
Cook for about 1-2 minutes per side or until both sides are golden in color.
Set the pancakes aside on a plate and repeat until all have been cooked.
Serve warm with your favorite toppings. Enjoy!
Notes
Do not overmix the batter. You should only try to get the flour incorporated so that there are no dry streaks left in the batter. Overmixing will result in rubbery pancakes. There should be a few lumps.
The pancakes are ready to flip when the edges look set and there are bubbles on top.
Do not squish the pancakes. Squishing will make them rubbery and dense. Let them rise naturally. If the outside is cooking faster than the insides, turn down the heat.
Leftovers. Keep your leftovers stored in an airtight container or Ziploc bag in the fridge for 3-4 days. Reheat again before eating.