The Best Eggless Pancakes You’ll Ever Flip!

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Pancakes are a breakfast staple, but what if you’re out of eggs or have dietary restrictions? Fear not, because this amazing recipe delivers light, fluffy pancakes without a single egg! Perfect for busy mornings or special occasions, this easy-to-follow recipe is sure to become a new favorite.

Ingredients:

Eggless Pancakes - Dessert for Two
Eggless Pancakes – Dessert for Two

1 1/2 cups all-purpose flour

  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/3 cups unsweetened plant-based milk (almond, soy, oat, etc.)
  • 1/4 cup melted vegan butter or vegetable oil
  • 1 teaspoon vanilla extract

  • Instructions:

    1. Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    2. Combine the wet ingredients: In a separate bowl, whisk together the plant-based milk, melted butter or oil, and vanilla extract until well combined.
    3. Wet ingredients meet dry ingredients: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few small lumps are okay! Don’t overmix, as this can lead to tough pancakes.
    4. Heat your pan: Preheat a lightly greased griddle or skillet over medium heat.
    5. Pour and cook: Pour about 1/4 cup of batter per pancake onto the preheated pan. Let cook for 2-3 minutes, or until bubbles appear on the surface and the edges begin to set.
    6. Flip and finish: Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown on the bottom.
    7. Serve and enjoy! Serve your delicious eggless pancakes immediately with your favorite toppings. Fresh fruit, maple syrup, whipped cream, or a sprinkle of powdered sugar are all excellent choices.

    Nutrition Facts (per pancake):

    Calories: 180

  • Fat: 8g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 220mg
  • Carbohydrates: 25g
  • Sugar: 12g
  • Protein: 2g

  • Please note: This is an approximate nutritional value based on the ingredients listed. Actual values may vary depending on the specific brands you use.

    Conclusion

    This eggless pancake recipe is a lifesaver for busy mornings and those with dietary restrictions. It’s simple to make, uses readily available ingredients, and delivers fluffy, delicious pancakes every time. So next time you’re craving a classic breakfast treat, give this recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of plant-based milk?

    Absolutely! Any unsweetened plant-based milk will work in this recipe. Popular options include almond milk, soy milk, oat milk, and coconut milk.

    2. What can I substitute for the melted butter or oil?

    You can use applesauce as a healthy substitute for the melted butter or oil. Use a 1:1 ratio (1/4 cup applesauce for 1/4 cup butter or oil).

    3. My pancakes are sticking to the pan. What can I do?

    Make sure your pan is preheated and lightly greased before adding the batter. Additionally, avoid moving the pancakes too early while they’re cooking. Let them cook undisturbed for a few minutes until bubbles appear and the edges begin to set.

    4. How can I make these pancakes gluten-free?

    Simply replace the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that contains xanthan gum or another binder, as this will help the pancakes hold their shape.

    5. Can I add other ingredients to this recipe?