Recipe: simple egg-free fluffy pancakes (V)

Egg-free fluffy pancakes (V)

Love pancakes but not a fan of eggs? No problem!

This delicious recipe is vegetarian friendly (make it vegan by substituting the milk for dairy-free milk and butter for coconut oil).  You could even try swapping the self-raising flour for oat flour but I can’t comment on how fluffy the pancakes will be… will have to be a new experiment for me! I’ve also made protein pancakes in the past, there’s two protein pancake recipes here which you can try.

Here’s a photo of the ones I made the other day with vanilla ice on top and a homemade peanut butter dulce de leche caramel in between.. it was delicious! The kids had their pancakes with chocolate-hazelnut spread and Daddy P had his with traditional lemon and sugar. I liked making the pancakes small as they looked so cute and perfect size for small hands.

My egg-free pancakes… just as fluffy as standard pancakes!

Ingredients

• 100g Self-raising flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• 150ml Whole or semi-skimmed milk (use dairy-free milk to make it vegan)
• 1tsp vanilla extract
• 2 tbsp unsalted melted butter (use sunflower or olive spread to make it vegan)
• oil spray (a few tbsp oil for cooking)

Method

1. Sift the flour into a bowl, add in caster sugar and baking powder then mix – these are known as dry ingredients.
2. Then add in milk, vanilla extract and butter – these are known as wet ingredients.
3. Whisk all the ingredients together until a smooth consistency is formed, it should be a thick, creamy-smooth consistency.
4. Put the hob on a medium heat and add oil to the pan, only use a small amount and distribute evenly either with a brush or flat spatula.
5. Pour in the batter slowly and cook for around 2-4mins or until bubbles can be seen forming to the top of the pancake. You can check the base of the pancake, it should be a light brown colour before turning.
6. Flip over and cook on other side for about 1-2mins, you can check by slightly lifting the pancake
7. Use batter to make remaining pancakes and serve with your own toppings!

Topping suggestions:

• Lemon and sugar
• Chocolate hazelnut spread
• Ice cream scoop
• Banana and caramel sauce
• Strawberries and whipped or pouring cream
• Greek yoghurt, blueberries and honey
• Cherry or mixed berry compote and vanilla ice cream
• Oranges (sliced) with grand marnier liqueur (alcohol)
• Syrup – golden or maple
• Any combination of the above!

Enjoy!