Egg-free Pancakes

    25 minutes

    This egg-free pancake recipe is perfect to make up, minus the wet ingredients, and store the dry mix in your pantry for up to 2 months. Just add the wet ingredients for easy soy-enriched pancakes.

    3 people made this

    Serves: 12 

    • 1 cup (150g) plain flour
    • 1 cup (160g) wholemeal flour
    • 1/2 cup (65g) powdered milk
    • 1/4 cup (55g) caster sugar
    • 2 tablespoons soy flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 1/2 cups (375ml) water
    • 2 tablespoons vegetable oil

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Mix plain flour, wholemeal flour, powdered milk, sugar, soy flour, baking powder, bicarb soda and salt together in a large bowl to make the batter mix.
    2. Combine 2 cups batter mix, water and 2 tablespoons oil in a bowl. Add more or less water to reach your desired batter thickness. Mix well.
    3. Heat a lightly oiled frying pan over medium-high heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

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