Eggless Pancakes

Dont have eggs but still want to enjoy pancakes? No problem, just follow this recipe…

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dough

  • 200 g Flour, Whole wheat

  • 1 pinch Salt, table

  • 3 teaspoons Sugar, brown

  • 1 teaspoon Baking powder

  • 375 ml Milk, whole milk

  • 1 spoon Oil, vegetable oil, canola

  • 1 teaspoon Vanilla, extract, natural

  • pieces Oil, vegetable oil, canola

Steps

  1. In a bowl, sift the flour. Mix it with baking soda, salt, and sugar. Add milk, vanilla extract, and oil, and whisk the ingredients with a hand whisk (or an electric mixer) until you get a completely smooth batter without lumps. The batter should be runny but not watery—add a little more flour or liquid (water or milk) if needed. Let the prepared batter rest for 20 minutes.

  2. Place a pancake pan on the stove and heat it well. Add a little oil to the hot pan and spread it evenly. Once the oil is hot, pour enough batter into the pan to thinly cover the bottom. When the pancake is cooked on one side, carefully flip it with a spatula and cook the other side. Place the cooked pancake on a warmed plate and cover it to keep it warm. Repeat the process until all the batter is used.

  3. Serve the pancakes while they are still warm. Accompany them with various jams or spreads.

Nutrition Information (Per 100g)

  • Calories: 332.88 kcal
  • Fat: 1.83 g
    • Saturated Fat: 0 g
  • Carbohydrates: 70.78 g
    • Sugars: 5.02 g
  • Protein: 11.87 g
  • Fiber: 9.13 g

Advice

Instead of milk, you can use water, sparkling water, or plant-based milk. Water makes the batter lighter, while milk makes it smoother and helps it brown better. You can also omit the vanilla extract if desired. Optionally, add one or two tablespoons of sour cream to the batter, which is a great substitute for eggs.