Do you needs eggs for great pancakes?

No Eggs for pancakes?
Guest Post by Alen Kirkorian
Every weekend I make something for breakfast for my wife and son. From blintzes to waffles, I’ve tried it all. This morning I want to make some simple blueberry pancakes. I knew we had the blueberries because my son loves them and eats them all of the time.I started taking out all of the ingredients – flour, baking powder, salt, sugar, milk, blueberries, and eggs…. But alas we had no eggs. I was stumped because eggs are a core ingredient for the pancakes. I then remembered that a coworker of mine is vegan and told me she had pancakes.  I did a quick google search and sure enough I found vegan pancakes with no eggs. To be frank I was a bit skeptical but I thought why not.
I started putting all of the ingredients together and added my special ingredients – vanilla extract.  I find that the vanilla extract helps to enhance the flavor of the blueberries in the pancakes…  After mixing the ingredients it looked consistent with pancake batter.  I tasted the it and was surprised that it tasted really good and similar to what I would expect for pancakes.
While cooking the pancakes, they came out nice and golden brown as I would expect.   After the pancakes were all done, I brought them to the table so we could enjoy our breakfast.  The pancakes came out great! They were not as fluffy, but still had a nice consistency and taste.
Overall, it was a nice experience and now for the future when I make breakfast and don’t have eggs, I have a great fallback to lean on.
Dad’s No Egg, Baby Blueberry Pancake Recipe.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 1 cup flour
  • 1 tbsp sugar
  • 2 tbsp baking powder
  • 1/8 tsp salt
  • 1 cup milk (substitute soy milk for vegan)
  • 2 tbsp vegetable oil
  • 1/4 tsp vanilla extract
  • 1 cup of fresh blueberries

Preparation:

  1. Combine the flour, sugar, baking powder and salt in a large bowl until well mixed.
  2. Mix in the soy milk, vanilla extract, and oil and beat together until batter is smooth.  Fold in the blueberries.
  3. Drop 2 tsps of batter at a time onto a hot oiled griddle, or well greased frying pan over medium high heat. When bubbles appear on the surface of the pancake, approximately 2 minutes, flip, and cook the other side for another 1 minute.

Author:  Alen Kirkorian

Iris S. Sherman

About Iris S. Sherman

Co-founder of Kitchology. I am entrepreneur and mom dealing with food allergies in my family. My passion is to make a difference. Especially for those who are dealing with special dietary needs by providing the tools to deliver the right food experience along with the community to embrace it. Share with me @kitchenchick123 and on FB.


Iris S. Sherman
About Iris S. Sherman 71 Articles

Co-founder of Kitchology. I am entrepreneur and mom dealing with food allergies in my family. My passion is to make a difference. Especially for those who are dealing with special dietary needs by providing the tools to deliver the right food experience along with the community to embrace it. Share with me @kitchenchick123 and on FB.

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