Egg Free Pancakes recipe with no added sugar. Light and fluffy pancakes made without eggs and you can’t taste the difference and neither will your kids! These are great for breakfast, a snack or popping in the lunchbox.
Egg Free Pancakes
We have pancakes pretty much every weekend and Georgia has eggs for breakfast every school morning, so there are plenty of weekends we wake up to no eggs in the fridge. This is a much quicker solution than going to the shops and you get the added benefits of adding chia seeds to everyones breakky.
These Egg Free Pancakes are made with chia seeds instead of eggs. Chia seeds are a rich source of protein, calcium, magnesium, zinc and iron, amongst many other minerals and vitamins. If you use your choice of milk and coconut yoghurt, you can make these vegan as well.
Pancakes can be so easy to make, but there are still a few tips to ensure light, fluffy and evenly cooked pancakes every time.
- Don’t over mix the batter – just enough so the ingredients are combined, but not too much as this will overdevelop the gluten in the flour and result in tougher pancakes.
- Fresh baking powder – Baking powder does have a shelf life and will stop working after a while. Baking powder is what makes pancakes light and fluffy. to test your baking powder, drop a little into hot water and you should see bubbling or fizzing if its still good.
- Don’t make batter the day before – fresh is best for pancake batter as the baking powder will start working as soon as it comes in contact with the wet ingredients. Cooking your pancakes straight after making better is the best option.
- Pan temperature – you want a medium to high heat for perfectly even pancakes. Use a non stick pan or a light spray of coconut oil.
- Cooking time – add batter in large spoonfuls and cook til bubbles start to appear on the surface, then flip, usually around 1-2 minutes each pancake.
Perfect Egg Free Pancakes Toppings
Pancakes are great with a little butter and pure maple syrup, you can also have a bit of fun with this simple pancake batter.
You could add any of these to the batter and cook in the pancakes, just add a small amount so as not to weigh down the batter too much.
- Vanilla
- Cinnamon
- Desiccated Coconut
- Blueberries
- Turmeric
Some great toppings for these Egg Free Pancakes are;
- Honey
- Sugar Free Strawberry Jam
- Cream Cheese and Smoked Salmon
- Apple Puree and Sugar Free Custard
- Fresh Strawberries and Cream
- Vanilla Yoghurt
Storage and Reheating
Pancakes are perfect made and then frozen for later. Separate with baking paper so they don’t stick together and can be stored in the freezer for up to 2 months. Defrost at room temperature and eat as is as a snack, or under the grill in the oven for 1-2 minutes, turning once.
More Easy Pancake Recipes
3 Ingredient Banana Pancakes
Gluten Free Pumpkin Buckwheat Pancakes
Homemade Tortillas – Gluten Free
This recipe shows option for both with and without a Thermomix. I do recommend getting hold of a good crepe pan as they are made really flat so you can cook wither a bunch of small pancakes at a time, or swirl the batter out to make larger, thinner crepes.
Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram @kidseatbyshanai
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Egg Free Pancakes
- Yield: 16 large pancakes 1x
Description
Pancakes made using chia seeds and water instead of egg.
Ingredients
- 2 tablespoons chia seeds
- 5 tablespoons water
- 2 cups plain flour
- 1 teaspoon baking powder
- 2 cups milk
- ½ cup ricotta or Greek yoghurt or natural yoghurt
- 1 tablespoon vanilla extract
Instructions
THERMOMIX METHOD
In a small bowl mix together the chia seeds and water and leave to sit for 5 minutes.
Place all ingredients, including the chia seed mix, into the TM bowl and mix 10 sec / speed 5. Scrape down sides and repeat.
If you have time, let sit in the fridge for 30 minutes.
Heat a non stick flat crepe pan over medium-high heat and cook a serving spoon of mixture at a time. Flip when the edges start to bubble (about a minute or so). Cook for a further minute on the other side.
NON THERMOMIX METHOD
In a small bowl mix together the chia seeds and water and leave to sit for 5 minutes.
Place flour and baking powder into a large bowl, make a well in the centre, add the chia seed mix, ricotta, vanilla and whisk in the milk slowly. If you have time, let sit in the fridge for 30 minutes.
Heat a non stick flat crepe pan over medium-high heat and cook a serving spoon of mixture at a time. Flip when the edges start to bubble (about a minute or so). Cook for a further minute on the other side.
