Egg Free Pancakes

Now if you love American-style Pancakes, but your tummy doesn't respond well to eggs, or you've discounted eating them as you're following a vegan diet, then this recipe is for you! We've used OGGS Aquafaba as a replacement to eggs to make this 100% vegan, egg-free American-style Pancake recipe.

Egg-Free American style Pancakes

Prep Time: 10 minutes (plus extra time for chilling)

Cook Time: 10 minutes

Makes 6 generous light and fluffy pancakes - more than enough for two people

What you'll need:

190g Plain Flour

1 tsp Baking Powder

65g Caster Sugar

125ml of Aquafaba - we used OGGS Aquafaba

3.5 tbsp Vegetable Oil

A squeeze of lemon juice

75ml Dairy Free Milk*

Vegan Margarine for frying

Your favourite pancake toppings: fresh fruit, lemon and sugar, maple syrup, chocolate spread or go posh with black cherries in Kirsch and a dollop of dairy-free ice cream.

* Try almond or oat milk but on this occasion we used coconut milk as it was already open in the fridge (and we also wanted a nice, sweet pancake).

How to make the egg-free pancakes

  1. Combine all of the dry ingredients together in a large bowl. Tip: I sifted the flour and baking powder to give it lots of air and to ensure you end up with a smooth (no-lump) dough.

  2. Whip up the Aquafaba in a clean bowl for around 45 seconds - 1 minute, until they are pale and frothy. Tip: I'd use an electric whisk for speed and to prevent severe arm ache.

  3. Once the Aquafaba resembles a soft meringue t exture, add in the oil, lemon juice and milk and gently mix.

  4. Add the dry mixture to the wet mixture a little at a time and fold in together until you end up with a smooth, thick batter.

  5. Rest the pancake batter in the fridge for 30 minutes - patience is a virtue!

  6. Heat a non-stick frying pan over a medium heat and add a knob of margarine. Once it's melted, add a ladleful of batter and smooth into a rough round by swirling the mixture using the back of the ladle.

  7. Cook gently until the mixture starts to set and the top beings to bubble. Carefully flip it over and cook on the other side. Make sure both sides are lovely and golden brown. Repeat until you use up all of the batter. Tip: I kept the finished pancakes warm in the oven until all of the cooking was finished.

  8. Serve with your favourite toppings.

Never heard of Aquafaba? It's derived from chickpeas and can be used to replace eggs in all sorts of cooking - to make cakes, biscuits, cookies, ice cream, dressing - even mayonnaise! It's a discovery I've recently made and it's rather marvellous. Find out more about OGGS Aquafaba here.

This recipe has been adapted from a version created by OGGS. No payment has been received for this recipe post, but the lovely folk at OGGS did kindly send us two packs of the OGGS Aquafaba for us to try. Why not follow them at @loveoggs?

You can buy OGGS in Waitrose, Sainsbury's and Asda

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