Pancakes Without Eggs Using Flax Seeds As Egg Substitute
This easy egg free or eggless pancake recipe using flax seeds is easy to follow and you can make quick and delicious egg free pancakes for breakfast.
Servings: 6 Pancakes
Calories: 226kcal
Ingredients
- 1 cup all purpose flour
- 1.5 teaspoon baking powder
- salt a pinch
- 3 tablespoons sugar
- 1.5 cups whole milk
- 1 tablespoon ground flax seeds
- ¼ cup canola oil
Instructions
To make the batter
- Mix together the following dry ingredients in a mixing bowl - flour, baking powder, sugar and salt.
- Warm the milk slightly (you can microwave the milk for about 30 seconds) and mix the ground flax seeds powder in it. Stir well and let it sit for few minutes.
- Add oil to the milk and flax seeds mixture (stir the flax seeds mixture once more very well before adding the oil) and mix well.
- Add this milk-flax seeds-oil mixture to the dry flour mixture and mix well to make the pancake batter.
To make the pancakes
- Apply oil and heat an iron griddle(or any non stick pan that you use), and when it is heated, add a ladle full of batter to the griddle.
- When bubbles appear and when sides start to brown, try slowly to lift the pancake starting from the sides. If they stick, you need to wait for few more seconds before you try again. Always cook the pancakes on low heat.
- Once the pancake is flipped, wait for one more minute so that the other side is also cooked.
- Similarly you can make all pancakes. Instead you may keep the pancake batter in refrigerator for a couple of days, for later use. If keeping the batter in refrigerator, the batter may become little thick, so you may add little water or milk to achieve the pancake batter consistency.
Notes
Serve the yummy egg free pancakes with butter, yogurt, maple syrup or honey!
Nutrition
Calories: 226kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 28mg | Potassium: 213mg | Fiber: 1g | Sugar: 9g | Vitamin A: 99IU | Calcium: 118mg | Iron: 1mg