Easy and quick recipe to prepare delicious light pancakes without butter and eggs! Perfect for the whole family's breakfast!
In a bowl, mix the flour, baking powder, and sugar.
Gradually add the milk and mix with a whisk until you get a smooth batter.
Add the vegetable oil and mix again.
Let the batter rest for 15 minutes.
Heat a pan greased with vegetable oil.
Pour a ladle 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.
Eggless pancakes can be stored 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) | 274.94 |
| Carbohydrates (g) | 42 |
| of which Sugars (g) | 16.89 |
| Fat (g) | 9.37 |
| of which Saturates (g) | 3.24 |
| Protein (g) | 7.89 |
| Fiber (g) | 0.78 |
| Sale (g) | 0.22 |
