Best Egg Substitute for Pancakes
Pancakes without eggs are even better! A secret egg substitute makes these pancakes over-the-top delicious.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 8
Ingredients 9
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ teaspoon cinnamon
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar (or granulated sugar)
- ½ teaspoon kosher salt
- 2 tablespoons neutral oil
- 2 tablespoons creamy peanut butter, almond butter, or cashew butter (or sunflower butter for nut-free)
- 1 ¼ cup milk of choice (2%, oat milk or almond milk)
Method 8
- 01
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking powder, sugar, and kosher salt .
- 02
In a liquid measuring cup, whisk together the oil and peanut butter. Add it to the batter, then immediately add the milk.
- 03
Stir the wet ingredients into the dry ingredients until a smooth batter forms.
- 04
Lightly grease a skillet with coconut oil and wipe off extra grease with a paper towel. Heat the skillet over low heat.
- 05
Pour the batter into small circles, a little less than ¼ cup each.
- 06
Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Low and slow is the key! Then flip them and cook until done.
- 07
Repeat with the remaining batter, adjusting the heat as necessary. (The skillet can get very hot on the second batch)
- 08
Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
Provenance
- recipe-clones/acouplecooks-data
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