Eggless Pancakes Food
FLUFFY EGGLESS PANCAKES
I poached this recipe from cooks.com (it was submitted by Dawn Linke, so props to her). I'm mainly posting it here since this is the recipe site I use the most and I want to add it to my cookbook, and I was most happy with this recipe vs. other eggless pancake recipes I've tried, so I figured it was worth sharing. :)
Provided by L00k7025
Categories Breakfast
Time 15m
Yield 8 pancakes
Number Of Ingredients 9
Steps:
- Combine dry ingredients and mix slightly.
- Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
- Melt the butter. When fully melted, add the butter to the batter.
- Take pan to stove and stir butter into batter.
- When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
- Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
- Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.
Nutrition Facts : Calories 120.9, Fat 5.7, SaturatedFat 2.6, Cholesterol 10.7, Sodium 129.7, Carbohydrate 14.5, Fiber 0.6, Sugar 2.2, Protein 2.6
EGGLESS PANCAKES
Make and share this Eggless Pancakes recipe from Food.com.
Provided by FoodisGood
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise. Its important only to mix the batter enough to moisten, as overmixing will make the pancakes tough.
- Gently fold down; leave again for 5-10 minutes if you have the time, and gently fold down again.
- Cook medium to medium-high on an oiled skillet till golden, carefully breaking apart any large lumps with the spatula.
- Serve immediately.
- For Vegan use only the soy milk and the soy yogurt.
Nutrition Facts : Calories 437.6, Fat 8.7, SaturatedFat 3.4, Cholesterol 17.7, Sodium 1211, Carbohydrate 75.6, Fiber 2.1, Sugar 8.8, Protein 13.8
EGGLESS PANCAKES
No eggs? No problem! You can still get the moisture and structure eggs provide pancakes by using buttermilk. The acid in the buttermilk keeps the pancakes tender and helps maintain a fluffy texture. A bit of extra butter in the batter also helps to keep the pancakes moist. They're all the better with a smear of butter and drizzle of maple syrup.
Provided by Food Network Kitchen
Time 20m
Yield 6 to 8 pancakes
Number Of Ingredients 9
Steps:
- Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, butter and vanilla in a medium bowl until incorporated. Whisk the buttermilk mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/3 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with butter and syrup.
EGGLESS PANCAKES
This is a pancake mix that you can prepare ahead and store in an airtight container for months. When you're ready for hot pancakes, just add oil and water to cook, like store-bought pancake mixes, but healthier. Double or triple the recipe so you have extra on hand.
Provided by Becka
Categories 100+ Everyday Cooking Recipes
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Mix all-purpose flour, whole wheat flour, powdered milk, sugar, soy flour, baking powder, baking soda, and salt together in a large bowl to make the batter.
- Combine 2 cups batter, water, and 2 tablespoons oil in a bowl. Add more or less water to reach your desired batter thickness. Mix well.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 20.9 g, Cholesterol 5.2 mg, Fat 4.2 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 304.5 mg, Sugar 5.3 g
FLUFFY EGG-FREE OR EGGLESS PANCAKES
My son has an egg allergy and we wanted him to eat pancakes as light and fluffy as the ones we love. After all, we don't want to cook twice! You can adjust the cinnamon and vanilla to your tastes. Top with real maple syrup or fruit preserves. I used whole milk because my son is under 2, but you can easily use 2% or skim. He loves to eat these pancakes. I spread the left overs on a cookie sheet and place them in the freezer for a few hours. Then I toss them in a big ziploc bag and place back in the freezer so he can take them to his daycare.
Provided by redjonesy
Categories Breakfast
Time 20m
Yield 12 pancakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles.
- Mix all the dry ingredients.
- Add the milk, water, oil, and vanilla.
- Mix well, but don't over stir; a few lumps are okay.
- Drop 1/4 cup of batter for each pancake.
- Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast.
- Enjoy!
Nutrition Facts : Calories 136.7, Fat 5.2, SaturatedFat 1.2, Cholesterol 5.7, Sodium 141.5, Carbohydrate 18.9, Fiber 0.6, Sugar 0.8, Protein 3.5
EGGLESS PANCAKES
You won't be able to tell the difference with these light egg-free crepes, suitable for those with an egg intolerance
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 8 small pancakes
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 91 calories, Fat 2.9 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 13.3 grams carbohydrates, Sugar 1.8 grams sugar, Fiber 0.7 grams fiber, Protein 2.7 grams protein, Sodium 0.1 milligram of sodium
BANANA PANCAKES (EGGLESS)
It's really hard to find a recipe for eggless pancakes, and after lots of searching, I found a few pancake recipes and fine-tuned them to come up with this one, which is awfully easy and pretty darn yummy as well! It tastes wonderful with honey, or, if using apples instead of bananas, apple jam! It can easily be veganised using soy milk, or a similar substitution.
Provided by Anu_N
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 7
Steps:
- In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar.
- Stir in milk and bananas just until moistened.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
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EGGLESS PANCAKE - TRADITIONALLY MODERN FOOD
Traditionally Modern Food. June 07, 2014 at 11:09 pm. Thanks Malar:) Reply. Lori. June 07, 2014 at 11:38 pm. I didn't know you could make eggless pancakes! And they look so fluffy!! Yum! Reply. Traditionally Modern Food. June 07, 2014 at 11:52 pm. Lori, Until sometime back, I too didn't know:) Reply. tastefortongue. June 08, 2014 at 12:17 am. Wow! Fluffy …
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