Pancakes are a breakfast staple, but what if you can’t have eggs? Fear not, fellow pancake enthusiasts! This recipe delivers light, fluffy pancakes without a single egg. Perfect for vegans, people with egg allergies, or simply those looking to try something new, this recipe is sure to become a breakfast favorite.
Ingredients:
1 ¾ cups all-purpose flour
Instructions:
1. Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Combine the wet ingredients: In a separate bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract.
3. Wet ingredients meet dry ingredients: Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently whisk until just combined. Do not overmix! A few lumps are perfectly fine.
4. Incorporate the fizz: Gently fold in the sparkling water until just incorporated. The batter will be slightly foamy.
5. Heat your pan: Preheat a lightly greased griddle or large skillet over medium heat.
6. Pour and cook: Pour ¼ cup batter per pancake onto the preheated pan. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges begin to set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
7. Serve and enjoy! Serve your fluffy eggless pancakes immediately with your favorite toppings. Fresh fruit, maple syrup, whipped cream, or a drizzle of chocolate sauce are all delicious options.
Nutrition Facts (per pancake):
Calories: 180
Please note: This is an approximate nutritional value based on the ingredients listed. The actual nutritional content may vary depending on the specific brands of ingredients used.
Conclusion
These eggless pancakes are a delightful and versatile breakfast option. With simple ingredients and easy-to-follow instructions, you can whip up a batch in minutes. The key to achieving that perfect fluffy texture is to not overmix the batter and to use the sparkling water to create air bubbles. So next time you’re craving a delicious and satisfying egg-free breakfast, give this recipe a try!
Frequently Asked Questions (FAQs)
1. Can I use a different type of milk?
Absolutely! Any unsweetened plant-based milk will work in this recipe. Almond milk, soy milk, oat milk, and even coconut milk are all great options.
2. What if I don’t have sparkling water?
No problem! You can substitute the sparkling water with an equal amount of still water and 1 teaspoon of white vinegar. The vinegar will react with the baking soda to create the necessary air bubbles.
3. Can I make these pancakes ahead of time?
These pancakes are best enjoyed fresh, but you can pre-cook them and store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or microwave before serving.
4. How can I make these pancakes gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that contains xanthan gum for optimal results.
5. What other toppings can I use?
The possibilities are endless! Try chopped nuts, fresh berries, shredded coconut, or a drizzle of your favorite nut butter. You can even get creative and add a dollop of jam or a swirl of Nutella.
