Pancake Recipe No Eggs are easy to make and ready in just 25 minutes! We show you a delicious recipe for a hearty breakfast.
Fridge empty? With these pancakes without eggs you can still serve up an extensive breakfast. The dough with milk and oil is quickly stirred together. Our aroma tip: bake with clarified butter!
What can I use instead of eggs in pancakes?
- Banana: Mash one ripe banana and mix it into the pancake batter in place of one egg.
- Applesauce: Use ¼ cup of unsweetened applesauce in place of one egg.
- Yogurt: Use ¼ cup of plain yogurt in place of one egg.
- Tofu: Use ¼ cup of puréed silken tofu in place of one egg.
- Chia seeds: Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let sit for a few minutes until the mixture becomes gel-like. Use this mixture in place of one egg.
Note that these substitutions may result in slightly different textured pancakes, so you may need to adjust the amount of liquid in the batter accordingly.
What happens if you don’t add eggs to pancakes?
Eggs play several roles in pancakes, including binding the ingredients together, adding moisture, and contributing to the overall texture and flavor of the finished product. If you omit the eggs from the pancake batter, the pancakes may turn out dry and crumbly, and may not hold together as well. They may also lack richness and flavor.
However, it is possible to make pancakes without eggs by using other binding agents and moisteners. Some options for substituting eggs in pancakes include mashed bananas, applesauce, yogurt, tofu, and chia seeds, as I mentioned in my previous message. These substitutions may result in slightly different textured pancakes, so you may need to adjust the amount of liquid in the batter accordingly. Experiment with different substitutions to find the one that works best for your taste and dietary needs.
Can I use oil instead of eggs in pancakes?
Yes, you can use oil in place of eggs in pancakes. Oil can be used as a binding agent to help hold the ingredients together, and it can also contribute moisture to the finished pancakes. To use oil instead of eggs in pancakes, you can use about 3 tablespoons of oil in place of one egg.
Keep in mind that using oil in place of eggs will result in slightly different textured pancakes, and may affect the flavor of the finished product. You may need to adjust the amount of liquid in the batter accordingly. Experiment with different substitutions to find the one that works best for your taste and dietary needs.
Do I need to put egg on pancake?
Eggs are a common ingredient in pancake batter and can serve several purposes, including binding the ingredients together, adding moisture, and contributing to the overall texture and flavor of the finished pancakes. However, it is possible to make pancakes without eggs by using other binding agents and moisteners. Some options for substituting eggs in pancakes include mashed bananas, applesauce, yogurt, tofu, and chia seeds.
If you prefer not to use eggs in your pancake batter, you can omit them and use one of the above substitutions instead. Keep in mind that using a substitution in place of eggs will result in slightly different textured pancakes, and may affect the flavor of the finished product. You may need to adjust the amount of liquid in the batter accordingly. Experiment with different substitutions to find the one that works best for your taste and dietary needs.
Best Pancake Recipe No Eggs
Servings: 2 Preparation: 15 minutes Cooking time: 10 minutes Calories: 328 Fat: 4g
Ingredients
250 g wheat flour
1 tsp baking powder
40 g sugar
1 tsp vanilla sugar
1 pinch of salt
250 ml milk
2 tbsp rapeseed oil
EXCEPT:
2 tbsp clarified butter
4 tbsp maple syrup
Instructions
Sift the flour with the baking powder into a bowl. Add the sugar, vanilla sugar and salt and mix everything together. Whisk in the milk. Finally, add the rapeseed oil and stir in vigorously.
Heat 1 tbsp. clarified butter in a frying pan. Pour approx. 2 tbsp. batter per pancake into the hot fat and fry on both sides for approx. 1 minute at a time. When about half the batter is cooked, add the remaining clarified butter to the pan and allow to melt.
Stack the finished pancakes on top of each other to keep them warm. Drizzle with maple syrup and serve immediately. The batter makes about 10 pancakes.
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Ingredients
- 250 g wheat flour
- 1 tsp baking powder
- 40 g sugar
- 1 tsp vanilla sugar
- 1 pinch of salt
- 250 ml milk
- 2 tbsp rapeseed oil
- EXCEPT:
- 2 tbsp clarified butter
- 4 tbsp maple syrup
Instructions
- Sift the flour with the baking powder into a bowl. Add the sugar, vanilla sugar and salt and mix everything together. Whisk in the milk. Finally, add the rapeseed oil and stir in vigorously.
- Heat 1 tbsp. clarified butter in a frying pan. Pour approx. 2 tbsp. batter per pancake into the hot fat and fry on both sides for approx. 1 minute at a time. When about half the batter is cooked, add the remaining clarified butter to the pan and allow to melt.
- Stack the finished pancakes on top of each other to keep them warm. Drizzle with maple syrup and serve immediately. The batter makes about 10 pancakes.
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