Summary
Servings
4
Time Needed
10 mins Prep
10 mins Cook
Ingredients
8
Difficulty
Easy
Rating (click to rate)
3.8
based on 402 ratings.
Ingredients
1 cup
Plain Flour
1/2 tsp
Bicarbonate Of Soda
2 tsp
Baking Powder
1/4 tsp
Salt
2 tbsp
Sugar
1 cup
Soy Milk
(or water will do)
1/2 tsp
Vanilla Essence
5 tbsp
Vegetable Oil
Nutrition Information
Qty per
Qty per
Energy
2451.93125kcalcal
493.65378761493kcalcal
Protein
1.25625gg
0.25292412692699gg
Fat (total)
273.0125gg
54.966326927487gg
- saturated
20.5625gg
4.1399023760687gg
Carbohydrate
9.09375gg
1.8308686799939gg
- sugars
2gg
0.40266527669969gg
Dietary Fibre
0.19375gg
0.039008198680282gg
Sodium
10.3125mgmg
2.0762428329828mgmg
Nutritional information does not include the following ingredients: Salt, Sugar, Soy milk
Please Note - Nutritional information is provided as a guide only and may not be accurate.
These Dairy and Egg Free Pancakes taste exactly the same as dairy and egg pancakes, the only difference is that everyone can eat the egg-free and dairy free ones! A great option for those of you who have intolerances or allergies !
More Delicious Egg Free Recipes to try include:
Method
Sift flour, bicarb, baking powder and salt.
Add sugar and mix well.
Add Vanilla and Oil and half the soy milk.
Whisk together.
Slowly add the rest of the soy milk until the mixture is of a thick pouring consistency.
Heat your frying pan, and spray with cooking oil.
Pour enough mixture in to make either a small pikelet or a pancake.
Cook until bubbles appear on top, flip and cook for a further minute.
Recipe Hints and Tips:
Dairy and Egg Free Pancakes are suitable to freeze for up to one month.
