In a bowl, mix the flour, the baking powder and the sugar.
Add the milk little by little and whisk until you obtain a smooth batter.
Stir in the vegetable oil and mix again.
Let the batter rest for 15 minutes.
Heat a pan greased with vegetable oil.
Pour a ladleful of batter into the pan.
Cook until bubbles form on the surface, then flip the pancake and cook the other side until golden brown.
Repeat until the batter is finished.
Egg-free pancakes can be stored in the refrigerator covered with plastic wrap for 2 days. You can freeze them after cooking and keep 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.
Italy
| 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 |
