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:

Quickview
81k Calories
2g Protein
1g Total Fat
13g Carbs
3% Health Score
Limit These
Calories
81k
4%

Fat
1g
2%

  Saturated Fat
0.76g
5%

Carbohydrates
13g
5%

  Sugar
2g
2%

Cholesterol
4mg
2%

Sodium
17mg
1%

Get Enough Of These
Protein
2g
6%

Selenium
6µg
10%

Vitamin B1
0.14mg
9%

Vitamin B2
0.14mg
8%

Folate
30µg
8%

Manganese
0.11mg
5%

Phosphorus
48mg
5%

Vitamin B3
0.96mg
5%

Calcium
45mg
5%

Iron
0.74mg
4%

Vitamin D
0.49µg
3%

Vitamin B12
0.17µg
3%

Vitamin B5
0.21mg
2%

Potassium
67mg
2%

Magnesium
7mg
2%

Fiber
0.42g
2%

Zinc
0.25mg
2%

Copper
0.03mg
2%

Vitamin A
63IU
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Related Videos:

2 Ingredient Banana Egg Pancakes (Gluten Free)

 

Allergy Friendly Pancakes: Gluten-Free, Dairy-Free, Egg-Free

 

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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