Happy Egg-less Pancake Day!!!
Hope you all have had an amazing pancake day – having enjoyed pancakes for both breakfast and lunch and if not looking forward to a lovely dinner with a few pancakes 😉
I have been perfecting making pancakes without eggs for weeks and I can honestly say it was not easy at all – just glad I was ready for today and it came together well.
Here is what I used and steps on how to make egg-less pancakes.
Prep: 15 mins
Cooking time: 10 mins
Total time: 25 mins
Serves 4 people
1 tsp Ground Cinnamon
2 tsp Organic Baking Powder
1 cup Oats Milk
1 tbsp Olive Oil
1 tbsp Filtered Water
1 tsp Pure Vanilla Extract
2 tbsp Unsalted Butter
Raw Extra Virgin Coconut Oil
(for frying – optional)
Mashed Banana (optional)
Whisk (do not blend) all the dry ingredients (flour, cinnamon, baking powder) together
In a jug measure 1 cup of water and add olive oil, coconut nectar, vanilla extract, mashed banana and water. give it a quick whisk with a fork
Slowly stir in wet ingredients with the dry ingredients. Pancake batter does not have to be smooth so not over whisk. Leave for 5 minutes to set
Melt your butter in a pan, or you can place in a glass bowl and put in a another bowl of hot water.
Pour melted butter into pancake batter and gently mix
Wipe pan clean and drop in 1/2 tsp of olive oil (okay for low – medium frying) or coconut oil (a little will go a long way)
Allow oil to heat well, use a ladle to place pancake batter in pan and move the pan in a circular motion to spread the batter evenly
Once bubbles start to appear through the batter, carefully flip pancake around and allow to fry some more till golden brown (ideally 30 seconds for each side) if more oil is required be sure to add as you go along
I added banana as the batter was not as tasty as I would have liked, the banana is an added bonus and sweetened the batter very well. My girls loved their pancakes.