Eggless Pancakes Recipes

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FLUFFY EGGLESS PANCAKES



Fluffy Eggless Pancakes image

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

1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoons butter

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



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

EGGLESS PANCAKES



Eggless Pancakes image

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

1 1/4 cups all-purpose flour (see Cook's Note)
8 teaspoons sugar
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup lowfat buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving

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 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%

EGGLESS PANCAKES



Eggless pancakes image

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

125g plain flour
egg replacer , equivalent to 1 whole egg (we used Orgran No Egg - see tip)
300ml milk
butter , for frying
orange segments and agave syrup , to serve

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

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

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

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