Egg-free pancakes
Egg-free pancakes could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 84 calories, 3g of protein, and 2g of fat each. For 12 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a breakfast. This recipe from BBC Good Food has 26 fans. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up agave syrup, milk, plain flour, and a few other things to make it today. Overall, this recipe earns a not so tremendous spoonacular score of 16%. Blueberry Pancakes, Milk-free, Egg-free, Egg-Free Spiced Pancakes, and Egg and Dairy Free Pancakes are very similar to this recipe.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
orange segments and agave syrup, to serve
butter, for frying
egg replacer, equivalent to 1 whole egg (we used Orgran No Egg - see tip)
300ml milk
125g plain flour
Equipment:
bowl
whisk
frying pan
Cooking instruction summary:
Put the flour in a bowl and make a well in the centre. Pour in the egg replacer and a quarter of the milk. Use an electric whisk to thoroughly combine the mixture. Pour in another quarter and whisk until lump free, then mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary. Serve with orange segments and a drizzle of agave syrup or the pancake filling of choice.
Step by step:
1. Put the flour in a bowl and make a well in the centre.
2. Pour in the egg replacer and a quarter of the milk. Use an electric whisk to thoroughly combine the mixture.
3. Pour in another quarter and whisk until lump free, then mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
4. Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
5. Serve with orange segments and a drizzle of agave syrup or the pancake filling of choice.
Nutrition Information:
covered percent of daily need
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