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Eggless pancakes
Eggless pancakes are my favorite weekend breakfast recipe. I often make them for my family, especially my vegan son. They are tasty, light and easy to prepare.
Ingredients
- 1 glass Gluten-free rice flour
- 2 glasses Sugar-free vegetable milk
- pinch of salt
- 2 spoons Vegetable oil for frying
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Directions
Mix gluten-free rice flour, plant milk and a pinch of salt in a bowl. It is important to mix the ingredients thoroughly so that the mixture is smooth and lump-free. I use a whisk for this, but a blender will also work well.
Leave the bowl with the pancake batter for 15 minutes to allow the ingredients to combine.
After 15 minutes, heat some oil in a frying pan. Remember that pancakes without eggs can burn more easily, so medium or low heat will be best.
Pour the pancake batter thinly onto the pan and fry until the sides begin to brown. Only then flip the pancake to the other side. Remember that pancakes without eggs are softer than regular pancakes, so gently flip them over.
Serve with your favorite jam, fruit, maple syrup or whatever you like best!
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