Ingredients
WHOLE MILK (OR PLANT-BASED DRINK)
300 ml
TYPE 00 FLOUR
130 ml
PEANUT OIL
50 ml
SALT
1 pinch
Eggless pancakes are a variation of classic pancakes, designed for those who cannot eat eggs \u2013 due to intolerances, allergies or food choices \u2013 or who simply don’t have any at home. Their dough contains only 3 ingredients: milk, flour and oil. The mixture thus obtained, after a short rest, is cooked in a crepe maker one ladle at a time, just like traditional crepes. They are elastic and thin pancakes, ideal to be stuffed with sweet and savory fillings.<\/p>\n\n\n\n
The absence of eggs determines a mixture that still requires a few minutes of cooking at the base, before being easily turned over. Despite an apparent crunch, when cooked, stacked on top of each other and then covered with a cloth, the pancakes become soft and supple, just like the originals. The presence of oil, instead of butter, also makes them lighter.<\/p>\n\n\n\n
We used cow’s milk in our recipe, but if you have vegan or lactose-intolerant guests, you can substitute it with a plant-based beverage with no added sugar, such as soy or almond. As soon as they are ready, you can stuff them with cold meats, cheeses and vegetables; if you like sweet flavors, add a cream of cocoa spread, jam or fresh fruit. With strawberries and chocolate, for example, you definitely can’t go wrong.<\/p>\n\n\n\n
If you’re gluten intolerant, try these pancakes made with rice flour or egg whites only, for a light alternative. Find out how to make pancakes without eggs by following the step-by-step procedure and tips.<\/p>\n\n\n\n
How to make pancakes without eggs<\/p>\n\n\n\n
Step 1
Collect the dry ingredients in a bowl, namely the flour and the salt
1
.<\/p>\n\n\n\n
Step 2
Measure and collect the wet ingredients in a pitcher, then the milk and oil
2
. Mix well.<\/p>\n\n\n\n
Step 3
Pour the liquid mixture over the dry ingredients, working with a hand whisk
3
.<\/p>\n\n\n\n
Step 4
When the compound appears homogeneous and smooth
4
, cover it with a transparent film and let it rest in the refrigerator for one hour.<\/p>\n\n\n\n
Step 5
Place a few drops of seed oil in the bottom of a non-stick griddle and sprinkle it with absorbent paper towel.
5
.<\/p>\n\n\n\n
Step 6
Heat the griddle well, pour a ladle of batter in the center and stir the pan well, so as to completely cover the bottom.
6
.<\/p>\n\n\n\n
Step 7
Cook over low heat for a few minutes, monitoring the level of browning. As soon as the bottom is stable and golden, turn the pancake using a spatula and let it also color the other side.
7
.<\/p>\n\n\n\n
Step 8
Stack the pancakes on top of each other as they are ready, keeping them covered and warm with a clean kitchen towel.
8
.<\/p>\n\n\n\n
Step 9
Use eggless pancakes for your preparations by filling them with sweet or savory fillings
9
.<\/p>\n\n\n\n
storage
Pancakes without eggs can be stored in the refrigerator, covered with a sheet of transparent film, for 1 to 2 days maximum.<\/p>\n","protected":false},"excerpt":{"rendered":"
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