Are you looking for an eggless pancakes recipe that is just as fluffy and tasty as traditional pancakes? Well look no more!
Light and fluffy pancakes without eggs!
Due to allergies and dietary preferences of a few members of our extended family, we wanted to find an eggless pancakes recipe that didn’t sacrifice taste or texture.
We combined several different ingredients together and tried a variety of recipes before finally creating this wonderfully light and fluffy recipe.
Who knew pancakes without eggs could be so good!
The only thing left to do is to top it with fresh fruit and pure maple syrup. Breakfast served!
Eggless Pancakes Recipe
Ingredients:
This medium scoop is the perfect way to make sure to get even and round pancakes every time.
3/4 cups wheat flour
1/2 cup white flour
1 Tablespoon baking powder
1 Tablespoon sugar
1⁄4 teaspoon salt
1 cup lowfat milk
2 Tablespoons vegetable oil
2 Tablespoons water
Instructions:
1. Mix together flour, baking powder, sugar and salt in medium bowl.
Using a wide spatula will make flipping pancakes a breeze.
2. Combine milk, oil and water in a separate bowl.
3. Add wet ingredients to dry ingredients.
4. Whisk just until moistened.
5. With a grill brush, lightly oil a large skillet or griddle. Heat skillet over medium-high heat or 350°F in an electric skillet/griddle. For each pancake, pour 1/4 cup of batter onto the hot griddle with a medium scoop.
6. Pancakes are ready to turn when tops are bubbly all over and a few bubbles have burst, and the edges begin to appear dry. Turn pancakes with a broad spatula. Bake until bottoms are dry and golden brown.
Cook the pancakes until golden brown
Refrigerate or freeze leftovers within 2 hours.
Enjoy!
Mary and Jim
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Eggless Pancake Recipe
Ingredients
- 3/4 cups wheat flour
- 1/2 cup white flour
- 1 Tablespoon baking powder
- 1 Tablespoon sugar
- 1 ⁄4 teaspoon salt
- 1 cup skim or 1% milk
- 2 Tablespoons vegetable oil
- 2 Tablespoons water
Instructions
- Mix together flour, baking powder, sugar and salt in medium bowl.
- Combine milk, oil and water in a separate bowl.
- Add wet ingredients to dry ingredients.
- Whisk just until moistened.
- With a grill brush, lightly oil a large skillet or griddle. Heat skillet over medium-high heat or 350°F in an electric skillet/griddle. For each pancake, pour 1/4 cup of batter onto the hot griddle.
- Pancakes are ready to turn when tops are bubbly all over and a few bubbles have burst, and the edges begin to appear dry. Turn pancakes with a broad spatula. Bake until bottoms are brown and dry.
Notes
Refrigerate or freeze leftovers within 2 hours.
Recipe courtesy of Old World Garden Farms
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g