I'm fasting for a Hindu holiday. I made some additions though. Melted butter, sugar, salt and no oil. Came out just fine. Consistency wise you can tell the difference but I'll definitely cook again.
My daughter was also recently diagnosed with an egg white allergy. Now she can still enjoy pancakes thanks to your great recipe! The pancakes turn out super fluffy. Next time I make it, I will make smaller portions so the pancakes cook thoroughly, replace 1 cup white flour with whole wheat flour, and add some bananas, and a little more sugar and a dash of salt.
I added huckleberrys to them and it tasted OK
I was home craving pancakes...no eggs This was great! I substituted Peanutbutter and some honey for the oil and used a bit more flower and milk ratio then added chocolate chips. Wonderful! Pancakes are a bit denser than with eggs but tasted really good. Thank you!
Works great and tastes fine! Not used to the eggless thing, was really surprised with the taste. First time on this site as well Lovely pancakes!
Yum! The trick is really to wait a looooong time so that they get that nice golden brown on the stove. I replaced 1/4 of the flour (one-half cup) with whole wheat for a little more fiber. These were thick, fluffy, and a great ways use up my expiring milk when I didn't have any eggs! I topped with powdered sugar since there wasn't much sweetness in the ingredients. Thanks!
I agree with the reviewers who said that this recipe was lacking in taste. However, with a few adjustments, the pancakes came out moist and fluffy and my 2 year old with an egg allergy was able to enjoy a delicious breakfast. I increased the cinnamon to 1 tsp. I increased the sugar to 3 Tbsp. I increased the vanilla to 1 overflowing tsp. I added 1/2 tsp sea salt. And I added one cup of unsweetened applesauce. The applesauce really helped increase the moisture and relieve some of the density of the original recipe. I then made the pancakes in only a 1/4 cup size. I fit about 4 in the pan and cooked them at a smidgen above medium for about 2 minutes per side. Happy pancaking!
Not so great. I had good expectations based on flourless cakes I've made, but these just didn't work well. Not much flavor and the texture was more spongy than fluffy.
DELICIOUS! Made this recipe because I was out of eggs and discovered my new favorite pancake recipe. I didn't have canola oil so replaced with coconut oil. Also tripled the vanilla. Great tasting even plain. Can't wait until next weekend to make these again. Thank you for posting this recipe.
The only reason this recipe gets ANY stars is because it kinda looked like a pancake. Other than that the pancake was disgusting and left a horrid taste in your mouth. 1/10 HIGHLY DO NOT RECOMMEND!!