Fluffy Eggless Pancakes (No Eggs - Low-Sodium) Recipe

"No eggs you say? yes no eggs and they are very good, I have made them in the past,this is great for people with egg allergies. This recipe also works well with whole wheat flour. For chocolate lovers, chocolate chips can be added to batter before cooking"

Original is 0 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (424 g)
Calories 1143.6
Total Fat - 51.9 g
Saturated Fat - 14.1 g
Cholesterol - 33 mg
Sodium - 1028.2 mg
Total Carbohydrate - 140.8 g
Dietary Fiber - 11.4 g
Sugars - 6.5 g
Protein - 25.7 g
Calcium - 140.5 mg
Iron - 3.1 mg
Vitamin C - 13.3 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

In a bowl combine the flour with next 3 dry ingredients; add in milk, oil, water, and vanilla then mix together until JUST combined (be careful not to over mix - it should still be slightly lumpy) Set aside to rest for a 5-7 minutes.

Step 2

Heat a large skillet over medium-high heat until hot. While pan is heating, add 2 tablespoons butter in. As soon as the butter is melted in the skillet mix it into pancake batter.

Step 3

When pan is hot, pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.