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These eggless pancakes can be made for just 56p a batch and are really thick and delicious
This eggless pancake recipe makes a batch for just 56p and they’re really thick and delicious
Eggless pancakes are a huge hit in my house but by the time the weekend comes along, I’ve normally run out of my essential items like eggs.
Luckily, eggs aren’t actually needed for the perfect pancake. What’s more exciting is that these pancakes aren’t only eggless but also can be cooked without cows milk and are still light, fluffy, vegan and cheap to buy!
If you’re looking for a pancake recipe without eggs that is incredibly easy, but that is also lovely and soft, then you need to keep this recipe to hand or join my Facebook group of mums who love talking about saving their family money.
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Key Steps to Making The Best Eggless Pancake Recipe
I love using coconut oil to fry, especially now that Aldi sell it too! I think it does a great job of replacing butter and keeps these pancakes really sweet.
The key is also in the baking powder. Make sure it’s in date and fresh.
Resting the batter is a must. It gives the baking powder time to work and will give your egg free pancakes a great lift.
Try to keep the pancakes warm. I cover mine in foil but you can also put them in the oven. They taste so much butter and melt in your mouth.
If you don’t want to use soya milk, then water works just as well as it’s the fat that the eggless pancakes need to keep them fluffy.
I freeze any that we don’t eat by wrapping them in baking paper separately and warm them up in the grill.
These are 56p for the whole batch. I priced via the Asda website but discounters do offer the same products for slightly cheaper. Price correct at time of it being published.
Vegan Pancake Shopping List
150g self-raising flour 10p
1 tablespoon baking powder 2p
1/2 teaspoon salt 2p
2 spoonfuls of maple syrup, or granulated sugar 10p
2 tablespoons coconut oil, melted 15p
250ml soya milk 17p
This eggless recipe makes 10 pancakes which can be frozen then grilled back to warm. They take about 5 minutes to make and about 2 minutes to cook.
- 150g self-raising flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 spoonfuls of maple syrup, or granulated sugar
- 2 tablespoons coconut oil, melted
- 250ml soya milk
- Mix together the flour, baking powder, and salt together.
- Add the maple syrup or sugar, melted coconut oil, and milk.
- Whisk until smooth but expect a few lumps.
- Pour the batter into a jug and leave to stand for 10 minutes.
- Heat a frying pan with a little oil.
- Pour a small amount in. Leave to cook for 2 minutes or until you see bubbles appear on the top.
- Flip and cook for another 30 seconds then transfer to a plate.
- Repeat in till all the mixture has gone.
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These can be served warm with anything. We love berries and lemon with ours.
What do you think? Can you tell the difference?
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