Description
In a culinary landscape that celebrates diversity and dietary inclusivity, the charm of a pancake recipe without eggs shines through. Not only does it cater to those with egg allergies and vegans, but it also opens up a realm where breakfast is bound by no restrictions. The idea that pancakes, fluffy and tender, can be enjoyed without eggs is a testament to the creativity and adaptability of modern cooking.
Ingredients
1 cup all-purpose flour (or whole wheat flour for a healthier option)
2 teaspoons baking powder
1 tablespoon sugar (adjust based on preference)
1/4 teaspoon salt
1 cup milk (dairy or any plant-based milk like almond, soy, or oat milk)
2 tablespoons vegetable oil, plus extra for cooking
1 teaspoon vanilla extract (optional for flavor)
Instructions
In a large mixing bowl, sift together the flour and baking powder.
Add the sugar and salt to the sifted dry ingredients and whisk together.
In a separate bowl, mix the milk, vegetable oil, and vanilla extract (if using) until well combined.
Make a well in the center of the dry ingredients, and pour in the wet mixture.
Gently fold everything together until just combined. It’s important not to overmix; lumps are perfectly fine.
Allow the batter to sit for about 5 minutes. This helps the baking powder activate, making the pancakes fluffier.
Heat a non-stick skillet or griddle over medium heat. Brush with a thin layer of vegetable oil or use a spray.
Pour a ladleful of batter onto the preheated pan for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2 minutes.
Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until golden brown.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruits, or a sprinkle of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: DESSERTS
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pancake recipe without eggs, eggless pancake recipe, no-egg pancakes, vegan pancake ideas