Egg-free pancakes

Egg-free pancakes

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Cooking time

Prep: 5 mins Cook: 25 mins Plus resting

Skill level

Easy

Servings

Makes 8 small pancakes

You won't be able to tell the difference with these light crepes, suitable for those with an egg intolerance

Nutrition and extra info

Additional info

  • Egg-free
Nutrition info

Nutrition

kcalories
91
protein
2.7g
carbs
13.3g
fat
2.9g
saturates
1.8g
fibre
0.7g
sugar
1.8g
salt
0.1g

Ingredients

  • 125g plain flour
  • egg replacer, equivalent to 1 whole egg (we used Orgran No Egg - see tip)
  • 300ml milk
  • butter, for frying
  • orange segments and agave syrup, to serve

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Method

  1. Put the flour in a bowl and make a well in the centre. Pour in the egg replacer and a quarter of the milk. Use an electric whisk to thoroughly combine the mixture. Pour in another quarter and whisk until lump free, then mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
  2. Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
  3. Serve with orange segments and a drizzle of agave syrup or the pancake filling of choice.

Recipe from bbcgoodfood.com, February 2013

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Comments

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louisemargaretclark's picture

I often make egg free pancakes for my daughter who has an egg allergy. I just leave the egg out and add a bit more margarine/butter and flour than usual. They work really well. I live in Spain and it´s not easy to find egg replacer unless it´s in a health shop and it costs a fortune.

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