Breakfast - Easy pancake recipe without egg

Author: Christopher Massey  

easy eggless pancake recipe | pancakes without eggs | eggless pancakes This best homemade Eggless Pancake recipe makes for fluffy, light and soft pancakes that are made with whole wheat flour, milk, sugar, flavorings and without eggs. These Eggless Sheet-Pan Pancakes are perfect for feeding a crowd without standing around in your kitchen all morning flipping pancakes!

Easy Eggless Sheet-Pan Pancakes

These Eggless Sheet-Pan Pancakes are perfect for feeding a crowd without standing around in your kitchen all morning flipping pancakes! They’re fluffy, light, totally customizable - just add your favorite toppings - and are ready in a flash.
Provided by: Oriana Romero
Total time: 17 minutes
Cook time: 12 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

• 2 cups (280 g) all-purpose flour
• 5 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (100 g) granulated sugar
• 2 cups (480 ml) buttermilk
• 4 tablespoons (60 g) unsalted butter, (melted)
• 2 teaspoons pure vanilla extract
• 1 cup sliced strawberries
• 1 cup blueberries
• 1 cup diced apples
• 1 banana, (thinly sliced)
• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips
• 1/2 cup cinnamon chips
• 1/2 cup butterscotch chips
• 1/2 cup chopped walnuts or pecans

Nutrition:

• Calories: 174 kcal
• Carbohydrate: 28 g
• Protein: 4 g
• Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 14 mg
• Sodium: 233 mg
• Fiber: 1 g
• Sugar: 11 g
• Serving Size: 1 serving

How to cook:

1. Preheat oven to 425º F (218º C) and lightly grease a 10 × 15 inch or 13 x 18 inch (25 x 38 cm or 33 x 45 cm) rimmed baking sheet.
2. Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.
3. Add the wet ingredients: buttermilk, melted butter, and vanilla, and mix until combined. Let the batter rest for 5 – 10 minutes.
4. Spread batter into the prepared baking sheet. Top with optional add-ons, if using
5. Bake for 10-12 minutes, until golden brown and a toothpick comes out clean.
6. Slice and serve as desired.

Notes: How to Make Pancakes without Eggs, Instructions. Combine all ingredients for the batter in medium bowl. Let rest for 5 minutes. Meanwhile, preheat a large …

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Eggless Fluffy Pancakes

How to make The Best EGGLESS FLUFFY PANCAKES in few minutes with just one bowl; the perfect ULTIMATE RECIPE ! Without eggs , light and fluffy, …

How to prepare/cook pancakes without eggs/9 minute

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Easy eggless latkes

Eggless latkes require 3 core ingredients and are easy to make. Thanks to a simple technique, they boast perfectly crispy egdes and a 'meaty' centre.
Provided by: Ania
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 16 items
Cuisine: Jewish
Number of ingredients: 9

Ingredients:

• juice of 1 lemon, adjust to taste
• 1 cup raw cashew nuts, soaked in boiling water for 30 min
• salt, to taste
• 1 kg / 2 lb starchy potatoes (I used Maris Piper)
• 1 small onion, very finely grated or diced
• 1 tsp fine salt, more to taste
• freshly ground black pepper
• 3 tbsp flour (I used Dove's Farm free from to keep the latkes GF, but rice flour or all purpose wheat flour works well too)
• oil, suitable for frying (I used rice bran oil)

Nutrition:

• Calories: 108.89 calories
• Carbohydrate: 14.61 grams
• Cholesterol: 0 milligrams
• Fat: 4.94 grams
• Fiber: 1.94 grams
• Protein: 2.6 grams
• Saturated Fat: 0.93 grams
• Sodium: 205.51 milligrams
• Sugar: 1.51 grams
• Trans Fat: 0 grams
• Unsaturated Fat: 4.01 grams

How to cook:

1. Pour 60 ml / ¼ cup of water and the juice of half a lemon into the blender. Add the drained and rinsed cashews and blend.
2. Taste the mixture. If you want more tanginess, add more lemon juice, otherwise add more water to get the mixture smooth, but still thick (I added 120 ml / ½ cup liquid in total). Season with salt and set aside in the fridge (overnight if you can, but it is not necessary!)
3. Grate half of your potatoes coarsely and half very finely. Place the grated potatoes in a large bowl filled with water. This prevents discoloration and it also allows you to separate the potato starch from the potatoes easily.
4. Once you are done grating, remove the potatoes from the water with a slotted spoon and place them on a fine sieve. Using the back of a spoon, keep on pressing the potato mixture into the sieve gently to allow excess water to drain away. Additionally, you may want to wrap the drained potatoes in a clean kitchen towel and squeeze as much water out of them as you can. You can also use your hands and squeeze little handfuls of them instead - it's more time consuming but easier on the cleaning. This step is very important as the drier the potatoes, the crispier your latkes will be.
5. Gently tip the bowl that the grated potatoes were sitting in and drain away the water to reveal a pool of potato starch set at the bottom of the bowl. Don't throw that away, we will add it to the latkes mixture to maximise crispiness.
6. In a large bowl, combine the dry grated potatoes, grated onion, salt and pepper. Then add the flour and the dry potato starch that has gathered at the bottom of the bowl, making sure you don't add any water back in. Mix it up really well.
7. Heat up a wok or a frying pan on the stove. Pour enough oil to cover the bottom of the pan and heat up the oil. Once the oil is hot, scoop a tablespoon worth of the latkes mixture and press it between two tablespoons to make the mixture nice and compact. Lie the mixture on the hot oil (you should hear a loud sizzle as soon as the mixture hits the pan) and flatten the latke a little. Depending on the size of your pan and the size of your latkes, fry 3-4 latkes at a time. Fry on one side for about 3-4 minutes. Do not flip the latkes over until they are browned all over on one side - you'll notice the edges will turn brown, that's the time to flip. Flip them to the other side using a flat spatula. Fry until the other side turns golden brown too (about 3-4 minutes). Remove from the pan and place on a plate lined with kitchen roll to soak away any excess oil.
8. Put the ready latkes in a warm (100º C / 210º F) oven while you fry subsequent batches.
9. Serve warm, topped with chilled cashew sour cream.

Notes: Eggless Pancake Recipe Easy Best Recipes, Favorite Pancakes (without eggs) NotesVideo: Pancakes with KidsAny Berry Sauce. For more whole grains use whole wheat pastry flour or blend ¾ cup whole wheat …

Eggless pancake recipe | pancakes without eggs

easy eggless pancake recipe | pancakes without eggs | eggless pancakes
Provided by: HEBBARS KITCHEN
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: international
Number of ingredients: 9

Ingredients:

• 2 cup maida / plain flour / refined flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• pinch of salt
• 2 tbsp butter (melted)
• 1½ cup milk
• butter for serving
• honey for serving

How to cook:

1. firstly, in a large mixing bowl take 2 cups maida. you can alternatively use wheat flour / atta for a healthy option.
2. also add 2 tbsp sugar, 1 tbsp baking powder, ½ tsp baking soda and a pinch of salt.
3. mix well combining all the dry ingredients well.
4. further add 2 tbsp melted butter, 1 cup milk and combine well with the whisk.
5. additionally, add ½ cup more milk and make smooth flowing consistency batter.
6. heat a nonstick pan and grease with butter. pour a ladleful of prepared pancake batter. do not spread.
7. simmer and cook for 2 minutes or until bubbles appear on the surface.
8. flip over the pancakes and simmer for 1-2 minutes or until cooked through.
9. finally, serve eggless pancake with some butter and honey or maple syrup on top.

Notes: Easy Pancake Recipe Without Milk Best Recipes, How to make banana pancake batter? To make banana pancake batter, in a mixing bowl combine dry ingredients: 2 cups of flour, 1 tablespoon of sugar, 4 …

Eggless Pancake Recipe | Whole Wheat Pancakes

This best homemade Eggless Pancake recipe makes for fluffy, light and soft pancakes that are made with whole wheat flour, milk, sugar, flavorings and without eggs.
Provided by: Dassana Amit
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American,World
Number of ingredients: 8

Ingredients:

• 1 cup whole wheat flour (- leveled)
• 1 pinch salt
• 1 teaspoon baking powder (leveled, aluminum free)
• ¼ teaspoon ground cinnamon ((cinnamon powder))
• 3 teaspoons sugar
• 1.5 cups whole milk (or add as required)
• 1 tablespoon butter (- unsalted or neutral flavored oil, for pancake batter)
• 2 tablespoons butter (- unsalted or neutral flavored oil, add as required, for cooking pancakes)

Nutrition:

• Calories: 164 kcal
• Carbohydrate: 20 g
• Protein: 5 g
• Fat: 8 g
• Saturated Fat: 5 g
• Cholesterol: 22 mg
• Sodium: 31 mg
• Fiber: 2 g
• Sugar: 5 g
• Trans Fat: 1 g
• Unsaturated Fat: 3 g
• Serving Size: 1 serving

How to cook:

1. Mixing dry ingredients
2. In a mixing bowl first take whole wheat flour. If the wheat flour is ground in a mill, then do sift the flour once or twice before using.
3. Add salt. Skip adding salt if using salted butter.
4. Add sugar. You can even add 1 to 2 teaspoons sugar or skip it entirely.
5. Add baking powder and ground cinnamon.
6. With a wired whisk mix all the dry ingredients very well. Set aside.
7. Mixing wet ingredients
8. Take 1.5 cups milk in a saucepan. Keep the pan on a low to medium-low flame and begin to heat milk. You can also use almond milk or soy milk.
9. When the milk is becoming hot do stir occasionally. Do not boil the milk but let it only become hot. You should see some steam coming from the milk.
10. When the milk becomes hot, add 1 tablespoon unsalted butter. You can also use oil instead of butter. Use a neutral flavored oil.
11. Mix the butter in the hot milk very well.
12. Making eggless pancake batter
13. Then add this mixture to the dry ingredients in the bowl. With a wired whisk mix very well.
14. Break lumps with whisk and make a smooth batter. A few tiny lumps are alright in the batter.
15. The pancake batter is of a pourable consistency and not thick. If the batter looks thick, then you can add ¼ to ⅓ cup more of hot milk. Depending on quality and texture of whole wheat flour more milk can be added.
16. Set the pancake batter aside.
17. Making whole wheat pancakes
18. Then heat a well seasoned heavy skillet or frying pan. Spread ½ to 1 teaspoon softened unsalted butter or oil on the pan.
19. With a ladle gently pour the batter. Do not spread the batter with the ladle. The batter spreads on its own. You can even use a ¼ to ⅓ measuring cup to pour the pancake batter.
20. On a medium-low heat cook the pancake.
21. Cook it till you see bubbles forming on the surface of the egg free pancake.
22. When the base looks crispy and golden, gently turn over the whole wheat pancake.
23. Cook the second side also till golden. Then remove eggless pancake and serve.
24. You can even stack these eggless pancakes in a casserole or roti basket and then serve warm. Make remaining pancakes in batches this way. To speed up the cooking of pancakes, you can opt to use a large frying pan or use two skillets or frying pans.
25. Serve these fluffy eggless pancakes with fresh fruits or jam or whipped cream or maple syrup or honey or chocolate syrup.

Notes: The Most Shared Pancakes without Eggs Of All Time, Contents. 1. Eggless Pancakes Fluffy and Delicious; 2. How To Make Easy Vegan Pancakes without Eggs and Milk; 3. Fluffy Pancakes Without Eggs Meraadi