My Easy Eggless Pancakes

My easy eggless pancakes will take you 5 minutes to make and will satisfy your tastebuds! You and your kiddos are sure to love this recipe.

Why eggless?

For our family, we cook everything without egg because my two daughters have severe egg allergies (which really sucks, because eggs are so good for you!)

Your darling one might also have an egg allergy or you may choose not to cook with egg for dietary reasons. Whatever the reason, I hope you love this recipe. It’s just so darn simple.

Egg replacements

For this particular pancake recipe, we simply use baking powder to replace the rise and amalgamation that egg gives to the recipe. Some recipes might use banana or a combination of oil and water. However, in all my experimenting, I have found that baking powder is the simplest way to replace egg and mirrors the taste of a regular pancake best.

Why pancakes are a great breakfast choice

We eat pancakes a lot in this house because a) my girls can’t have a filling and protein-rich breakfast with eggs and b) pancakes are so versatile. You can add different superfoods to make the recipe more nourishing and nutrient-rich.

It’s also really quick to whip up. Whenever we are short on time and I want my kids to eat something more filling and healthy than cereal (I may be a Nutrition Consultant, but my kids still eat cereal – even if it might be one of the healthier cereals!), it takes 10 minutes altogether and they’re full for at least an hour (let’s be real – no matter what you feed your kids, they are ALWAYS hungry!!)

Let’s get started

The dry ingredients

You’ll need:

• 1 cup flour of choice (preferably organic plain flour)
• 1/4 cup unrefined raw sugar (or coconut sugar)
• 1 tsp baking powder
• Your choice of seeds: chia seeds, hemp seeds, flaxseeds, psyllium seeds etc. (we often use chia seeds or hemp seeds)

Stir dry ingredients before adding in the milk.

The wet ingredients

• 1 cup milk of choice

Out of all the milks I have used with this recipe (oat milk, lactose-free milk and organic full cream milk), the organic full cream milk gives the pancake a richer and creamier taste.

Mix in milk with dry ingredients with a whisk.

Let the batter rest

You will want to let the batter rest for 5-10 minutes for the baking powder to thicken the batter and cause it to bubble a little (you can see some bubbles on the edges of the batter in the picture above). This allows for the pancakes to rise and become thicker if that’s your preference.

Time to fry

• Once the pancake batter is at your desired consistency (the thicker the better), then it’s time to fry your pancakes
• Put your stove top on at medium-high heat and once you begin frying, turn it down to medium heat
• Use butter to fry the pancakes (grass-fed or even ghee is best) and coat the base of the frypan with lots of butter (1 tbsp)
• Pour pancake batter in batches
• You’ll want to wait until the batter bubbles before you flip it with a spatula.

Tools to use

• Medium sized mixing bowl
• Measuring spoon
• Measuring cup
• Whisk
• Frypan
• Spatula

Tips

Like all my recipes, I notice the difference between when I use good quality ingredients to when I don’t. If you can afford it, aim to use high quality flour, sugar and milk, as it seems to make the pancakes a lot richer and fluffier (especially when using good quality milk).

I suggest using a whisk over a wooden spoon, as a whisk is more effective in bringing the batter together. My daughters love to help me make pancakes and will often say that they would rather use a wooden spoon, but only because they get to lick the batter off it! We still use a whisk and then once the batter is done, I let them dip a wooden spoon into the batter for a lick!

I suggest setting the stove top heat to medium high while your frypan is heating up. I find that the pancakes cook better on a higher heat, but not too high, otherwise it will burn (and we don’t want that), so once you are ready to fry your pancakes, set the heat a notch lower to avoid burning the pancakes (although we do like our pancakes slightly browned, so the medium high heat might work for you depending on your stove top and preference).

I use about 1 tsp to 1.5 tsp of baking powder depending on how much flour I am using. However, you may want to use a tablespoon of baking powder if you like your pancakes extra fluffy. Just make sure you add extra sugar if so, to combat the baking powder tangy taste.

Toppings to choose

Now, we use the good ole’ butter and maple syrup (our favourite syrup here) with our pancakes. Sometimes I just want plain butter. I’ll also lather some almond butter on top with a little honey for some extra good fats.

If we are feeling fancy, I will add a piece of dark chocolate to the middle of the pancake while it is frying (before flipping it to the other side), which my kids love! But this is a rare treat, so it’s extra special when we make it.

You can also add berries and a dollop of cream. Or one of my favourite pancake toppings growing up was lemon with sugar – delicious!

There are so many topping variations, but to keep things simple, stick with staples like maple syrup, honey (our favourite honey here), butter or cream.

Make it baby-friendly

Pancakes are a great breakfast choice for your baby (6 months onwards).

Because milk is an allergenic food and should not be introduced to your baby until after age one, I suggest replacing it with a nut milk (if baby can tolerate it) or just banana (banana, flour and baking powder make up a super simple pancake recipe).

If you want to use a different type of flour (especially if baby is under 10 months), then I suggest using a gluten-free flour like coconut, almond meal or tapioca.

If you aren’t using banana and want to make it sweet, add in some berries or a little maple syrup. They don’t need the sweet taste anyway, but to make it more enjoyable for bub, these are some suitable sweetener options.

Easy Eggless Pancake Recipe

The easiest eggless pancake recipe that you and your kids will love!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 minutes mins

Course Breakfast

Cuisine Australian

Servings 4

Equipment

• 1 Mixing Bowl
• 1 Whisk
• 1 Measuring Cup
• 1 Measuring Spoon
• 1 Frypan
• 1 Spatula

Ingredients

  

• 1 cup Plain Flour (or flour of choice)
• 1/4 cup Unrefined Raw Sugar (or coconut sugar)
• 1 tsp Baking Powder
• 1/4 cup Chia Seeds/Hemp Seeds
• 1 cup Organic Full Cream Milk (or milk of choice)
• 1 tbsp Grass-Fed Butter

Instructions

 

• Heat up frypan by turning on stove top at medium-high heat
• Mix in dry ingredients to mixing bowl: flour, sugar, baking powder and seeds
• Mix in milk with a whisk and stir until well combined
• Let batter rest for 5-10 minutes for bubbles to appear in the batter
• Turn down heat on stove top to medium heat and add butter to pan
• Pour pancake batter into pan in circular shapes
• Fry on either side for 2 minutes each and serve cooled with your choice of topping.

Notes

Like all my recipes, I notice the difference between when I use good quality ingredients to when I don’t. If you can afford it, aim to use high quality flour, sugar and milk, as it seems to make the pancakes a lot richer and fluffier (especially when using good quality milk).

I suggest using a whisk over a wooden spoon, as a whisk is more effective in bringing the batter together. My daughters love to help me make pancakes and will often say that they would rather use a wooden spoon, but only because they get to lick the batter off it! We still use a whisk and then once the batter is done, I let them dip a wooden spoon into the batter for a lick!

I suggest setting the stove top heat to medium high while your frypan is heating up. I find that the pancakes cook better on a higher heat, but not too high, otherwise it will burn (and we don’t want that), so once you are ready to fry your pancakes, set the heat a notch lower to avoid burning the pancakes (although we do like our pancakes slightly browned, so the medium high heat might work for you depending on your stove top and preference).

I use about 1 tsp to 1.5 tsp of baking powder depending on how much flour I am using. However, you may want to use a tablespoon of baking powder if you like your pancakes extra fluffy. Just make sure you add extra sugar if so, to combat the baking powder tangy taste.

Keyword breakfast, egg-free, Healthy