Egg Free Spiced Pancakes Recipes

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EGG-FREE SPICED PANCAKES



Egg-Free Spiced Pancakes image

Golden brown and fluffy, these mildly spiced pancakes are ideal served with syrup or berries. You'll never guess the eggs are missing! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 pancakes.

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup fat-free milk
2 tablespoons canola oil
Maple syrup, optional

Steps:

  • In a large bowl, combine flour, brown sugar, baking powder, pie spice and salt. In another bowl, combine milk and oil; stir into dry ingredients just until moistened. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup.

Nutrition Facts : Calories 223 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 476mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

EGGLESS PANCAKES RECIPE



Eggless Pancakes Recipe image

If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don't waste time searching for recipes and going through each one of it.

Provided by Madhuram

Categories     Breakfast

Yield 6 Small Pancakes

Number Of Ingredients 10

1 Cup All Purpose Flour
1 Teaspoon Sugar
1/4 Teaspoon Ground Cinnamon
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Cup Milk (I Used 2%)
1 Tablespoon Vegetable Oil
1 Tablespoon Water
1 Teaspoon Vanilla Extract
2 Tablespoons Butter

Steps:

  • Whisk together the dry ingredients.
  • In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
  • Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
  • Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
  • Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
  • When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
  • Carefully flip the pancake and cook until its golden brown.

Nutrition Facts : Nutrition FactsServings 6Per Serving% Daily Value*Calories 157Total Fat 7.2g11%Saturated Fat 3.4g17%Trans Fat 0gCholesterol 14mg5%Sodium 145mg6%Potassium 217mg6%Total Carb 19.5g7%Dietary Fiber 0.7g3%Sugars 2.7gProtein 3.5gVitamin A 3% - Vitamin C 0%Calcium 13% - Iron 6%

MILK-FREE, EGG-FREE PANCAKES



Milk-Free, Egg-Free Pancakes image

My oldest daughter was severely allergic to milk for three+ years, then *poof* the allergy ceased to exist in her system. While she had this allergy, we struggled with Milk-Free recipes/food. I began making nearly everything from scratch. I bought a really great book, The Milk-Free Kitchen, where this recipe is from. We still make these soft, fluffy and delicious pancakes. I will also post the recipe for Milk-Free Blueberry Pancakes.

Provided by Steph_40135

Categories     Breakfast

Time 20m

Yield 6 pancakes

Number Of Ingredients 7

1 cup white flour
3 tablespoons white sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 1/2 tablespoons margarine
3/4 cup water
1 eggs or 2 tablespoons water

Steps:

  • Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
  • Melt 2 1/2 Tbsp margarine in frying pan until melted.
  • Be sure to tip the pan side to side to coat/grease all over.
  • Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
  • Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
  • It is OK if this batter is lumpy.
  • Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
  • Cook pancakes until the tops are bubbly and the bottoms browned.
  • Turn the pancakes over to cook other side (approximately four minutes per side).
  • Serve hot with margarine, honey, brown sugar or maple syrup.
  • Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually. My mom has a griddle large enough to cook them all at once.

MOM'S SPICED EGGNOG PANCAKES



Mom's Spiced Eggnog Pancakes image

These are a fun change of pace during the holiday season. Serve with maple syrup or warm applesauce.

Provided by Dutchgirl

Categories     Breakfast and Brunch     Pancake Recipes

Time 15m

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon, or to taste
2 cups eggnog
2 eggs, lightly beaten
¼ cup vegetable oil
½ teaspoon rum-flavored extract
cooking spray

Steps:

  • Whisk flour, baking powder, salt, nutmeg, and cinnamon together in a large bowl.
  • Whisk eggnog, eggs, oil, and rum extract together in a small bowl. Add to flour mixture and mix briefly to combine. Batter should be slightly lumpy.
  • Grease a griddle lightly with cooking spray and heat over medium-high heat. Pour 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 33 g, Cholesterol 84 mg, Fat 13.2 g, Fiber 0.9 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 323.7 mg, Sugar 5.5 g

FLUFFY EGG-FREE OR EGGLESS PANCAKES



Fluffy Egg-Free or Eggless Pancakes image

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

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon cinnamon
2 cups milk
2 tablespoons water
3 tablespoons canola oil
1/4 teaspoon vanilla

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



Eggless Pancakes image

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

1 cup all-purpose flour
1 cup whole wheat flour
½ cup powdered milk
3 tablespoons white sugar
2 tablespoons soy flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups water
2 tablespoons vegetable oil

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

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