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Friday, February 26, 2016

# breakfast # egg free

Egg-Free Pancakes

Pancake lovers who had to give up their beloved breakfast food because of developing an egg allergy, like me, can now rejoice. Egg-free pancakes that rise high and fluffy are finally possible.


It's been f-o-r-e-v-e-r since I've been able to enjoy pancakes for breakfast. Since developing an allergy to eggs a few years ago, I thought my days of pancakes and waffles were over. After looking around online for an egg-free version recently, I was surprised to see that the egg-free versions were just like my regular Pancake recipe, they just left the egg out!



Egg-Free Pancakes that rise high & fluffy. They ARE possible. {Click to Tweet}

I never imagined it would be as simple as that, but the proof is in the pudding pancake. As you can see from the pictures, the pancakes rose high and fluffy, just like regular pancakes. My family loved them and said they really couldn't tell a difference. I can tell the tiniest difference in the texture, but not enough to really notice unless you are looking for a difference as I was. Although it may seem trivial to those who don't have food allergies, it's a very big deal to me, to finally be able to enjoy pancakes again. Now if I could just find a great gluten free flour that doesn't have rice or nuts in it, as well as affordable, these would be perfect!

Egg-Free Pancakes


Ingredients

1 1⁄4 cups all-purpose flour (To make these gluten free, use a gluten free flour blend)
1 tablespoon baking powder
1 tablespoon sugar
Pinch of salt
1 cup milk
2 tablespoons olive oil
2 tablespoons water

Directions

In a medium-sized bowl whisk together the flour, baking powder, sugar and salt.
In a separate bowl whisk together the milk, oil and water to combine.
Add milk mixture to the dry ingredients and stir just until blended. Don't over mix, there will still be a few small pea-sized lumps in the batter. Batter will be thick.
Lightly grease a large skillet with oil or butter, and heat over medium heat. For waffles, cook according to your waffle makers suggested setting and cooking time.
For each pancake, pour a heaping 1/4 cup of batter into the hot skillet.
Flip pancakes with a spatula once bubbles start to appear on the surface of the pancake, and the edges appear dry.
Continue cooking until the second side is golden brown.
Serve with your choice of toppings, such as maple syrup, Greek yogurt, and/or fresh fruit.

Makes 4 - 5 pancakes

Cooks notes: *These pancakes wont develop bubbles over the entire surface of the pancake before they are ready to flip over. If you wait till that stage they will burn. Turn them over once you see bubbles appear around the outer sides of the pancake, and the edges are dry.

*For delicious flavor variations, add 1/4 cup of chocolate chips, or fresh fruit such as blueberries, or chopped banana to the batter.

*Use buttermilk instead of regular milk, for delicious old-fashioned buttermilk pancakes. A couple more tablespoons of water may need to be added if batter is to thick.

Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!

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