EGGLESS CREPES
This is a great egg-free version of the classic French crepe that can be used as as snack, lunch item, or dessert (this was developed from the vegan version).
Provided by LESSA80
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.
- Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 29.3 g, Cholesterol 31.1 mg, Fat 15.3 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 7.8 g, Sodium 241.1 mg, Sugar 5.6 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
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
EGG-FREE PANCAKES OR CREPES
This recipe is egg-, dairy-, and soy-free. The batter thickness is easily adjusted to make pancake or crepe consistency. Add blueberries or chocolate chips for an extra special breakfast!
Provided by subaruthie
Categories Breakfast
Time 30m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 451.6, Fat 18.8, SaturatedFat 1.4, Sodium 572.3, Carbohydrate 62.6, Fiber 1.7, Sugar 13.9, Protein 6.5
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