Should you make egg-free pancakes when you don’t have an egg? Let’s find out!

Do you ever forget to buy eggs or simply avoid the dairy aisle because everything there seems to cost more than gold?

Who needs eggs anyways? At least when making pancakes.

Yeah, I know. Sounds like a food crime to make pancakes without an egg. Like decaf espresso or boneless wings. But hear me out. 👇

They may not be as fluffy as regular pancakes.

And, we found that if the pan was too hot, the pancakes turned dark brown rather than golden brown.

But they’re still golden and crispy around the edges. And, still the kind of thing you can slather with syrup and butter, and chalk it up as a breakfast win!

Bottom Line: No eggs required! Recipe below. ⬇️⬇️⬇️

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Ready For More Wins When Hungry?

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EGGLESS PANCAKES

Recipe From: S1 | EP22: Should I Cook It Or Just Order In?

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Makes: About 6 Pancakes | Prep Time: About 10 Minutes | Total Time: About 20 to 30 minutes

6-ISH INGREDIENTS

• 1 cup milk
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons canola oil (or vegetable oil), plus extra for cooking

HOW TO MAKE

1. Pour milk into a measuring cup. Add lemon juice. Stir and set aside.
2. In a separate bowl, add flour, baking soda, baking powder, and salt. Whisk to combine. Pour in canola oil. Add milk mixture. Whisk to combine (don’t worry about small clumps). Let sit for 10 minutes.
3. Heat a non-stick skillet, over medium-low heat. Lightly brush surface of skillet with cooking oil. Ladle in about ⅓ cup pancake batter. When the top begins to look matte (no longer liquid), flip to cook the other side until golden, about 1 minute. Repeat with remaining batter.

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⭐ If you make this recipe, please share your anonymous rating at the top of this post. Thanks!

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