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    Home » Recipes » Breakfast & Brunch

    Egg-Free Pancakes

    Published: May 19, 2018 · Modified: Feb 28, 2022 by Daniela Apostol · This post may contain affiliate links · 2 Comments

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    Fluffy Egg-Free Pancakes Recipe from scratch, a delicious and healthy breakfast or brunch treat. Ready in about 15 minutes only, these pancakes are the very best you can get. And no sugar added.

    A stack of 6 egg-free pancakes topped with berries

    Ok, I must confess, I wasn't planning to make egg-free pancakes, but regular ones. I only realised there were no eggs left after I had promised the little ones pancakes. And God forbid you promise something to kids and not keep your word!

    That's it, there is no going back, and pancakes had to be made. Luckily, I did have everything else I needed, so the rest was easy peasie. And even without eggs, these pancakes are the fluffiest, yummiest, and easiest to make.

    You can't possibly go wrong with this recipe. And if you have egg allergy, then this definitely is the recipe for you! I find myself making pancakes pretty often nowadays, since my daughters like them for breakfast. I try to make their daily menu as interesting as possible, and, ideally, as healthy as possible.

    Kids can be pretty funny about wanting the same thing all the time, so, keeping a varied menu helps them be more opened towards new foods.

    And since my little ones are not keen on muffins, then pancakes all the way. I also made Fluffy American Pancakes with Walnuts and Bananas and Banana Chocolate Chip Pancakes, and those were a big hit too.

    Collage of 4 photos to show how to make egg-free pancakes

    Substitute for eggs in pancakes

    I personally think that BANANAS ARE THE BEST EGG SUBSTITUTE when it comes to anything sweet. Now, again, I don't usually worry about eggs in a recipe, but when I do use bananas, I get perfect results every single time.

    Just ensure that the bananas are well ripen, in this way the also give sweetness and more flavour, which means you can safely cut down on the amount of refined sugar. A win-win situation, if you ask me.

    Also, BAKING POWDER HELPS TOO.  Add half a teaspoon (I find that more than that gives a funny taste to the pancakes), and just use plain flour, the pancakes will be perfectly done. DO USE COCONUT OIL TOO, it adds a nice flavour, and helps replace the egg too.

    A stack of egg-free pancakes on a white plate topped with berries

    How to make egg-free pancakes

    You know me already, I try to reduce the amount of sugar whenever possible, so do feel free to add some sugar to these pancakes if you find them boring. Although, if you have them with honey or maple syrup, and fully ripen fruit, I would say that is pretty sweet anyway. Right, so how to get these beauties perfectly fluffy and yummy?

    • first of all, do make sure the heat is on low, so that you don't burn the pancakes.

    I find that if they cook way too quickly, chances are they won't have the right texture, so better take your time. Not that they take too long anyway.

    • sift the flour, add the baking powder, and mix
    • in a jug, pour in the milk, add the vanilla extract and melted coconut oil
    • mash the banana with a fork, and add it to the flour together with the wet ingredients
    • mix well to get a lump-free batter
    • use a drop of oil to grease a non-stick pan, add about a ladleful of batter at a time, and cook on both sides for 1-2 minutes
    • serve with berries and maple syrup

    And that is all, a delicious egg-free pancakes recipe to lick your fingers clean.

    A stack of 6 egg-free pancakes topped with berries

    If you’ve tried my EGG-FREE PANCAKES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    4.5 from 6 votes
    A stack of egg-free pancakes topped with berries
    Print
    Egg-Free Pancakes
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     

    Fluffy Egg-Free Pancakes with Berries, a delicious and healthy breakfast or brunch treat. Ready in about 15 minutes only, these pancakes are the very best you can get.

    Course: Breakfast, Dessert
    Cuisine: International
    Keyword: egg-free breakfast ideas
    Servings: 8 pancakes
    Calories: 130 kcal
    Author: Daniela Apostol
    Ingredients
    • 1 cup plain flour
    • 1 small banana
    • ½ teaspoon baking powder
    • 1 cup full-fat milk
    • ½ teaspoon vanilla extract
    • 2 tablespoon coconut oil, melted
    • 1 tablespoon vegetable oil for frying
    • berries to serve
    • honey or maple syrup to serve
    Metric - US Customary
    Instructions
    1. In a bowl, sift the flour, add the baking powder and mix.

    2. Use a fork to mash the banana.

    3. Add the milk, vanilla extract, mashed banana and melted coconut oil and use a spatula to mix everything into a batter.

    4. Heat up a frying pan, add a bit of vegetable oil, then add a laddleful of batter to the pan.

    5. Cook for about 1 minute or until small bubbles start to form on top, then flip over to the other side and cook for a further one minute or so.

    6. Repeat with the remaining batter.

    7. Serve the pancakes with fresh berries, honey or maple syrup.

    Recipe Notes
    • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
    • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
    Nutrition Facts
    Egg-Free Pancakes
    Amount Per Serving
    Calories 130 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 4g20%
    Cholesterol 2mg1%
    Sodium 11mg0%
    Potassium 134mg4%
    Carbohydrates 16g5%
    Sugar 3g3%
    Protein 2g4%
    Vitamin A 50IU1%
    Vitamin C 1.3mg2%
    Calcium 44mg4%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Becca

      January 30, 2021 at 5:45 pm

      Best pancakes I’ve ever had! Used butter instead of coconut oil because I didn’t have any. I don’t like eggs and prefer to use banana in baking anyways.

      Reply
      • Daniela Apostol

        January 30, 2021 at 5:46 pm

        I am glad you liked them!

        Reply

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