See how to quickly and easily cook tasty pancakes without using eggs. My recipe is simple to make. Fry them for a few minutes using only three ingredients. These eggless pancakes are amazing!
Ingredients for eggless pancakes
- One cup of wheat flour (160 g), such as cake flour
- One glass (250 ml) of milk
- Two teaspoons of vegetable container
Pancakes without eggs
My glass is 250 milliliters.
I used a pancake pan with a diameter of 26 cm.
The basis for calculating calories were the ingredients I used. Even flour may have a different amount of calories than what I used; therefore, this is only an estimate. Yogurt and fruit are additions that I didn’t count as calories.
I invite you to read the recipe and see what eggless pancake dough tastes like. This will be your everyday pancake recipe since you can’t eat eggs. And don’t worry if you can’t drink cow’s milk. You can use soy drinks, rice, nuts or just water.
Pancakes without eggs
Fill a bowl with one cup of cake flour or all-purpose flour. The flour should weigh 160 grams per cup. Also add a glass of milk or water. Sometimes I mix milk and water in a half and half ratio. You can use just water or just milk. Instead of plain water, you can use carbonated water, and instead of cow’s milk, drink a drink based on almond, coconut, soy or rice milk.
Mix the dough for a few minutes to remove any lumps until smooth. After 30 minutes of resting, the dough will reach its final consistency. After this time, add two tablespoons of rice, grape seeds or Kuyavian oil. Instead of oil, you can use coconut oil or melted and cooled butter.
I did not season the ingredients with sugar or salt. However, you can include them. To enhance the flavor of the cake, add a teaspoon of sugar and a pinch of salt.
After mixing the dough thoroughly, check if it needs more milk or water. Depending on the type of flour, the dough may require a little thinning after thoroughly mixing. However, I never added additional flour.
Fry the pancakes in a dry frying pan because the dough already contains fat. The diameter of my pan was 26 cm. I cooked five large pancakes this way. Heat a flat frying pan (preferably intended for pancakes) on a medium-high burner. Do not immediately turn on the burner to maximum power. Reduce the heat to medium and allow it to spread evenly over the useful surface of the pan.
After mixing the dough, spoon a portion the size of a pancake. Fill the pan with enough batter to cover the entire surface of the pan. Every time I pour a batch of pancake, I raise the pan over the burner. I immediately tilt the pan so that the dough covers the entire surface.
After about a minute, turn the cake over to the other side. Usually about 30 to 40 seconds is enough for the other side. This is the perfect time to use a flat spatula to flip the pancakes. Fry each pancake.
Eggless pancakes are ready to eat. You can wrap them any way you want because they are flexible. I sprinkled the pancakes with fresh raspberries and blueberries and natural yogurt lightly sweetened with powdered sugar. I sprinkled the whole thing with a little powdered sugar.
Enjoy your meal.
