Egg Free Pancakes Or Crepes Recipes

VEGAN CREPES

Steps:

• Before you start, make sure all the ingredients are at room temperature. If you are using cold milk, you will create flour lumps that will require an electric beater to be dissolved.
• In a large mixing bowl, add flour of your choice - I recommend all-purpose wheat or spelt flour for best results. Whisk for a few seconds to remove any big lumps. You don't need to sift the flour.
• Add vanilla, sugar, avocado oil, and soy milk (all at room temperature).
• Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. If you really don't like these lumps, use an electric beater to get a smoother batter. The batter should be slightly thick but runnier than a pancake batter.
• Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.
• Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper. Then, I rub the crepe pan. This avoids leaving drops of oil on the pan that will fry the crepes, so always use this technique to avoid too much oil in the pan.
• Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe.
• Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.
• Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
• Cook for 1 more minute on the other side, then put on a plate and repeat this until no more batter is left. You will make 8 large 11-inch crepes with this recipe.

EGG-FREE PANCAKES OR CREPES

Steps:

• Combine flour, sugar, egg replacer powder, baking powder, salt, and cinnamon in a bowl.
• Use a whisk to stir and break up large sugar chunks.
• Add liquid ingredients. For pancakes, use the smaller amount of water. For crepes, use the larger amount.
• Whisk well. Allow batter to rest.
• Warm griddle over medium heat.
• Pour batter onto warm griddle. Turn pancakes when edges brown and start to curl.
• For crepes, heat griddle or frying pan (rotating between two nonstick frying pans makes cooking them go much faster!) over medium heat. Add batter to pan while swirling to coat quickly. Turn when edges curl, at about 2-3 minutes, then cook on remaining side for 1 minute. Stack crepes on a plate and cover with a clean towel to keep warm. Serve with fruit and yogurt.