I could have written in the title Egg-free, butter-free, and sugar-free Pancakes but it would have been too long, so I kept it short. I wrote Egg-free Pancakes because they are generally the ingredient I often replace or don’t use. In fact, I often make pancakes with leftover egg whites from other recipes, and I have already introduced you to this variant.
This time, however, I completely removed this ingredient from the list for making the pancakes you see in the photo. Tall, fluffy, fragrant, and tasty like the classic ones but lighter and especially perfect for freezing and enjoying whenever you want. The recipe, like all the other pancakes recipes I’ve already published, is very simple, few steps, just one bowl, and a hand whisk to dirty and then wash. When I say easy, quick, and delicious recipe, this is exactly what I mean.
I’ve made this recipe six times before publishing it, and I have to say that my boyfriend and I have fallen in love with it. On Sundays, if I’m not working, my breakfast is exclusively pancakes and fresh fruit. Prepare for a vanilla explosion in your kitchen and have fun decorating these fluffy pancakes however you like.
Since I’ve been on a diet since after Christmas, I’m trying to stick to my nutritionist’s meal plan as much as possible, so I mixed his pancake recipe with my idea of a breakfast sweet. I must say that they are easy, quick, and delicious. I’ve frozen them several times in freezer bags, placing a piece of parchment paper between each pancake. They remain soft and fragrant even for a month. I also made the High Protein Pancake version a few months ago; if you missed it, you can catch up on the recipe. If you have no weight or diet issues, try the classic recipe for Perfect Pancakes for two people! You won’t regret it, and they will become your favorite pancakes, I’m sure!!!
I hope you like this recipe, and if you do, let me know in the comments here on the blog or on the social profiles of @lericettedibea. I’ll leave you in the social box below the recipe with all the links to find and follow me easily! Every morning I’m waiting for you in the group and the Facebook fan page of Le Ricette di Bea with the Recipe of the Day and many other food and non-food content always live from my kitchen!!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 529.14 (Kcal)
- Carbohydrates 107.56 (g) of which sugars 17.54 (g)
- Proteins 17.49 (g)
- Fat 4.67 (g) of which saturated 2.10 (g)of which unsaturated 1.68 (g)
- Fibers 6.65 (g)
- Sodium 202.07 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Egg-free Pancakes for Two
- 1 1/4 cups all-purpose flour (sifted)
- 1/3 cup buckwheat flour
- 3/4 to 1 cup milk (skimmed in my case, may need up to 1 cup of milk)
- Half packet baking powder (half packet of 16 grams)
- 1 tsp vanilla extract (liquid if possible or powdered)
- 1 tsp honey
- 1 pinch salt
- 6 raspberries (fresh in my case)
- 6 blackberries
- as needed maple syrup (or acacia honey)
You can of course replace the fruit with other ingredients to your taste and what you have available in your fridge or pantry. From sliced bananas, apple slices, chocolate chips, to the indispensable and super tasty Nutella. You can replace the maple syrup with honey, jams, or fruit compotes. Yogurt is also welcome, perhaps some strained Greek yogurt or some fruit flavor.
Tools for Egg-free Pancakes
- 1 Bowl
- 1 Hand Whisk
- 1 Pan
- 1 Scale
- 1 Sieve
- 1 Kitchen Spatula
- 1 Stove
- 1 Ladle
- 1 Paper Towel
Steps for Egg-free, Sugar-free, and Butter-free Pancakes Recipe
Recipe very simple and very short. The difficulty you might encounter is almost always in the cooking of the pancakes, as the pan should not be too hot and thus burn the pancakes. The milk and flours should be well mixed; our mixture should be free of lumps and neither too liquid nor too dense. A particular feature of these egg-free pancakes or fats like butter or other liquids like oil is that the amount of milk is equal to or slightly greater than the flours. This is why I wrote from 3/4 cup to 1 cup. Skimmed milk is perfect for this recipe, much more watery and less fatty than whole milk.
We start the preparation of butter-free, egg-free, and sugar-free pancakes by taking a large bowl with high edges. Pour the all-purpose flour into it after having sifted it well and the buckwheat flour. If you do not have this flour available, you can use: oat flour or rice flour. Add the 8 grams of baking powder or leavening agent, the teaspoon of honey, and the teaspoon of liquid vanilla extract. If you do not have it, add powdered vanilla extract.
Pour the dose of skimmed milk in a thin stream while starting to work the ingredients with the hand whisk. This will allow us to realize, as we let the milk flow into the bowl, the required amount to thicken the ingredients. As I told you, you should achieve a lump-free batter, but it should not be too liquid because we will not have another flour or other ingredients that then hold our pancakes together.
Set aside the bowl with the pancake mix and take a non-stick pan. Pour a drizzle of seed oil and grease the surface with a kitchen paper towel. Keep the paper towel aside, it will be needed between cookings to grease the bottom of the pan.
The stovetop flame should be medium-low, as it should not burn the outside of the pancakes, but let them cook gradually. Cooking the pancakes takes about 2 – 3 minutes per side. When you start to see bubbles on the surface, it will be the signal that we can flip them with a quick turn on the other side using a kitchen spatula. My spatula is steel, very convenient and practical, nothing sticks to its surface. If you want to buy it, click here.
Once the pan is greased, we are ready to cook the pancakes. Take a medium-sized kitchen ladle, click here if you want to purchase it and let the mixture pour onto the pan. I generally cook two pancakes at a time in a 28 cm pan.
I don’t trust adding more because I’m always afraid they might spill and stick to each other, even when I flip them, I’m very careful not to let them be too close. Consider then that with this recipe we will make between 6 and a maximum of 8 pancakes so why rush to cook them all together?
After the first minutes, you will see bubbles forming on the surface that will break, forming small holes, at this point, we can flip the pancake to the other side with a decisive movement with the spatula. Let them cook for another two minutes or so, and we can arrange the pancakes on the plates. While I prepare all the pancakes, I place them one by one on a cooling rack so that they lose heat and no moisture forms inside. When I have finished cooking all the pancake mix, I go to plate them. I create a tower of three pancakes per plate, spreading a thread of jam or maple syrup or honey between one layer and another. On the surface of the last pancake, I place the fresh fruit. You can also sprinkle with some powdered sugar or cocoa to make breakfast or snack even tastier.
Now that I’ve revealed all the tricks and my secrets for perfect pancakes for two people without butter, egg, or sugar, I remind you that I wait for you every day here, live from my kitchen, with many easy, quick, and delicious recipes like this one! I wish you a good appetite!!!
Storing Butter-free Pancakes
You can store the pancakes in a cake container for two days or decide to freeze them as I do. On Sunday mornings, I make about 10 pancakes, let them cool completely at room temperature. Then I place them in freezer bags two by two, placing a piece of parchment paper between them. Consider that from a sheet of parchment paper I get many squares to freeze many individual foods. Like for crepes a trick to keep in mind when we prepare something and want to freeze the product individually.
If you decide to freeze the pancakes, remember: first, you must let them cool, then close them in bags removing air. When you decide to enjoy them, you will need: to remove them from the freezer and place them on a plate, still leaving the parchment sheet between one and the other. Then in the morning for breakfast, or in the afternoon for a snack, you can heat them in the microwave or in a toaster. They will be soft and fragrant again as if just cooked in the pan. Remember to defrost the pancakes in time.
