An easy and quick recipe to make delicious light pancakes without butter and absolutely delicious! Perfect for the whole family's breakfast and egg-free!
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In a bowl, mix the flour, baking powder, and sugar.
Add the milk little by little and mix with a whisk until you get a smooth batter.
Add the seed oil and mix again.
Let the batter rest for 15 minutes.
Heat a pan greased with seed oil.
Pour a ladleful of batter into the pan.
Cook until bubbles form on the surface, then flip the pancake and cook on the other side until golden brown.
Repeat until all the batter is used up.
Eggless pancakes keep in the fridge covered with plastic wrap for 2 days. You can freeze them after cooking and store the batter in the refrigerator covered with plastic wrap for up to 1 day and cook the pancakes later.
Pancakes can be served with maple syrup, fresh fruit, melted dark chocolate, or caramel.
Italia
| Energy (kcal) | 187.02 |
| Carbohydrates (g) | 42.15 |
| of which Sugars (g) | 16.1 |
| Fat (g) | 0.37 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 6 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.11 |
