Eggless Pancakes
Delicious and fluffy pancakes without eggs, perfect for those with dietary restrictions or seeking a healthier breakfast option.
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour Whole wheat flour can be used for a healthier option.
- 2 teaspoons Baking powder Essential for achieving a light texture.
- 2 tablespoons Sugar Adjust based on taste.
- 1/4 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1.25 cups Milk (dairy or non-dairy) Almond, soy, oat, or coconut milk can be used.
- 2 tablespoons Vegetable oil Can substitute with melted butter.
- 1 teaspoon Vanilla extract Adds flavor.
Egg Substitute Options
- 1/4 cup Mashed bananas Use half a banana to substitute for one egg.
- 1 tablespoon Ground flaxseed Mix with 3 tablespoons of water.
- 1 tablespoon Chia seeds Mix with 3 tablespoons of water.
- 1/4 cup Silken tofu Blend to use as an egg substitute.
Instructions
Mixing the Batter
- Whisk the dry ingredients (flour, baking powder, sugar, salt) together in a large mixing bowl.
- In a separate bowl, mix the wet ingredients (milk, oil, vanilla) and the chosen egg substitute until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Small lumps are okay.
- Let the batter rest for 5-10 minutes.
Cooking the Pancakes
- Preheat a non-stick skillet or electric griddle over medium heat.
- Pour 1/4 cup of batter for each pancake onto the hot surface.
- Cook for 2-3 minutes or until bubbles form on the surface before flipping.
- Flip and cook for another 1-2 minutes until golden brown.
Notes
Try adding fruits like blueberries, strawberries, or nuts to the batter for extra flavor. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.