The egg-free pancakes are light and very soft, their texture is identical to the best American pancakes, the outside is characterized by a delicious crispy crust while the inside is extremely fluffy. The taste is slightly more delicate with the gentle hint of vanilla prevailing.
The recipe is very simple, in 20 minutes you will have a soft batter to cook in a pan and a stack of delicious pancakes to enjoy; you often asked me for the egg-free version and today I tested it for you.
My favorite recipe is certainly the apple pancakes, but in recent months I have tried many variations like the yogurt pancakes or ricotta pancakes, two delicious and very soft versions, a characteristic that remains unchanged for days.
I don’t love “free-from” recipes but it is necessary to create products that can be enjoyed by everyone, even those who are allergic or intolerant to eggs, gluten, or lactose, or those who want to follow a vegan diet.
By eliminating the eggs, the taste of the pancakes is more delicate, I preferred to include butter but you can replace it with seed oil, I’ll leave you the quantities in the ingredients. Try them and let me know what you think, your advice is always welcome.
Try the other versions too:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 162.62 (Kcal)
- Carbohydrates 23.30 (g) of which sugars 8.08 (g)
- Proteins 3.38 (g)
- Fat 6.44 (g) of which saturated 4.07 (g)of which unsaturated 2.23 (g)
- Fibers 0.47 (g)
- Sodium 98.19 (mg)
Indicative values for a portion of 65 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
- 1 1/3 cups all-purpose flour
- 1/4 cup powdered sugar
- 3 tbsps butter (melted and cooled or 2 1/2 tbsps of peanut oil)
- 1 cup milk (at room temperature)
- 1 1/2 tsps baking powder
- 2 tsps vanilla extract
- 1 pinch salt
- as needed butter (or seed oil, if using a non-stick pan you can cook them without adding fats)
Tools
- 2 Bowls
- 1 Pan large
- 1 Scale
- 1 Whisk
- 1 Ladle small or an ice cream scoop
Procedure
To get perfect pancakes, use ingredients at room temperature.
In a bowl, sift the flour with the baking powder, then add the powdered sugar and salt.
In another bowl, mix with a whisk the milk, vanilla extract, salt, and butter (or oil).
Pour the liquids into the bowl with the dry ingredients and briefly mix the batter with the whisk to avoid forming lumps; stop as soon as it is well combined.
The characteristic of American batters is precisely to have a rough batter that does not develop gluten, so the pancakes will become very soft.
The batter is ready.
Heat a non-stick pan (I don’t use fats but, if you want tastier pancakes you can grease the pan with a little oil or butter), pour a portion of batter with a small ladle and cook the pancake over medium-low heat until bubbles appear on the surface (if you use a large pan you can cook 3 at a time to speed up the process).
When the edge becomes opaque, gently flip the pancakes and cook them for another minute.Proceed in the same way until the batter is used up, place the pancakes on a plate stacking them, this way they will retain moisture and softness.
The egg-free pancakes are ready, serve them with a drizzle of maple syrup or fresh fruit and yogurt or whipped cream.
Tips
The egg-free pancakes can be kept in the fridge for 2/3 days covered with food wrap without losing their softness.
When you want to enjoy them, heat them in the microwave for a few seconds
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