Eggless Pancakes

READY IN: 20mins
Recipe by FoodisGood

A fluffy vegetarian version of pancakes

Top Review by Laurie R.

I have food allergies, eggs being one of them and I'm also lactose intolerant so I used Fat free lactose free milk. In place of vegetable oil, I used a pan lightly coated with a light olive oil. I also left out the vanilla and cinnamon because I'm not crazy about cinnamon and I thought these pancakes were delicious. I didn't taste any difference between these and those made with eggs. I even made them for my grandson and he didn't taste any difference. I can't use syrup so I just put my lactose free margarine on them in addition to organic powdered sugar. When you make them just make sure the batter is this enough. I found I had to add a little bit more water than the recipe called for.

Ingredients Nutrition

Directions

  1. Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise. Its important only to mix the batter enough to moisten, as overmixing will make the pancakes tough.
  2. Gently fold down; leave again for 5-10 minutes if you have the time, and gently fold down again.
  3. Cook medium to medium-high on an oiled skillet till golden, carefully breaking apart any large lumps with the spatula.
  4. Serve immediately.
  5. For Vegan use only the soy milk and the soy yogurt.

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