Made with almond milk and coconut oil, pancakes without eggs they are perfect for those suffering from allergies and for those who prefer a ‘ power vegan , with the advantage of being more lightweight but equally greedy.
Here is the recipe for making egg-free pancakes , made with almond milk, coconut oil, sugar and a pinch of cinnamon. All ingredients of vegetable origin that make these pancakes ideal for those who prefer vegan foods and for those suffering from intolerance to egg proteins.
Alternate, then, the classic Pancake Americans the pancakes without eggs and animal milk are just as easy , fast and delicious! Enjoy them for breakfast with maple syrup, fresh fruit, a homemade jam or our vegan hazelnut cream .
INGREDIANTS- 150 g of flour 00
- 1 teaspoon of baking powder
- 40 g of granulated sugar
- Cinnamon powder
- 200 ml of almond milk
- 1 teaspoon of coconut oil
HOW TO PREPARE: PANCAKES WITHOUT EGGS
To make egg-free pancakes, mix the sifted flour with baking powder, sugar and a pinch of cinnamon in a bowl.
Then add the milk and then the coconut oil poured slowly and mix with a whisk until you get a thick but smooth and lump-free batter. Cover with cling film and let it rest at room temperature for 30 minutes.
In a hot non-stick pan, heat a drizzle of seed oil, remove any excess with a little kitchen paper and pour a ladle of batter into it, letting it spread into a disc. Cook the pancake on both sides without letting them brown too much, turning it with a spatula.
Continue until the batter is used up, keeping the ready pancakes warm as you go. Serve the pancakes with maple syrup and fresh fruit to taste.
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Pancakes without eggs
- Prep Time: 10 MIN
- Cook Time: 20 MIN
- Total Time: 30 MIN
- Yield: 4 1x
- Category: breakfast
- Cuisine: American
- Diet: Vegan
Description
pancakes without eggs they are perfect for those suffering from allergies and for those who prefer a ‘ power vegan , with the advantage of being more lightweight but equally greedy.
Ingredients
- 150 g of flour 00
- 1 teaspoon of baking powder
- 40 g of granulated sugar
- Cinnamon powder
- 200 ml of almond milk
- 1 teaspoon of coconut oil
Instructions
- To make egg-free pancakes, mix the sifted flour with baking powder, sugar and a pinch of cinnamon in a bowl.
- Then add the milk and then the coconut oil poured slowly and mix with a whisk until you get a thick but smooth and lump-free batter. Cover with cling film and let it rest at room temperature for 30 minutes.
- In a hot non-stick pan, heat a drizzle of seed oil, remove any excess with a little kitchen paper and pour a ladle of batter into it, letting it spread into a disc. Cook the pancake on both sides without letting them brown too much, turning it with a spatula.
- Continue until the batter is used up, keeping the ready pancakes warm as you go. Serve the pancakes with maple syrup and fresh fruit to taste.
