Easy recipe for eggless American blueberry pancakes.
A Better Batter
Since I’ve been allergic to eggs, I’ve never missed crêpes because we never made them with eggs in my house. Nothing changed about Saturday mornings when I decided I deserved a treat. Blueberry pancakes, however, were more of an issue. I felt sure that eggs were necessary to create the thick spongy bite and the almost creamy texture, so I began a quest to make pancakes as delicious but eggless.
I think I’ve finally succeeded.
If you’re having a similar issue or want to make pancakes for a vegan or egg-allergic friend, you’ve come to the right place. I hope this recipe helps you as much as it’s helped me, but if you have any issues getting it to work, please do leave a comment or contact me ~ I’ll be happy to help!
Traditionally, the eggs in a pancake batter are beaten slightly to help the pancakes rise. In these recipes, however, the baking powder is sufficient as I added slightly more than is usually called for. Replacing eggs in crepe-style pancakes is even easier and I’ll be making a recipe about that in the near future!
These recipes work well with both dairy milk and dairy-free varieties, such as almond and soya. However, if you are using almond or soya milk and you don’t have a sweet tooth comparable with that of a toddler, please be sure to get the unsweetened type.
Unfortunately, gluten free flours such as rice flour don’t have enough binding to make these pancakes. When I tried, I created more of a crumble than a cake.
All the recipes below contain sugar, but it is definitely optional, especially if you’re going to drown them in maple syrup when you eat them. After experimenting with adding salt for flavouring and soya lecithin for a smoother batter, I found the end result was indistinguishable from pancakes without them and concluded these ingredients are not necessary. I do think the addition of oil is important for the texture and to prevent sticking, but if you are looking to minimise calories, they still work very well without it – just add a bit more milk to make up for removing a liquid ingredient.
In playing around with making these, I tried adding different ingredients. I found that blueberry was the most delicious, but that’s my personal preference. If you replace the blueberries with 25 chocolate chips you can make a really scrumptious treat (for only 10 calories more per pancake!).
Additionally, leaving the blueberries out is an option if you prefer your pancakes plain. Since the basic batter is the essential part, you can experiment by adding anything you fancy: raisins, chunks of banana, or crushed walnuts all work well. If you discover a particularly good addition, do let me know or leave a comment – I (and other people) will want to try it too!
Please note that this recipe calls for 8cm crumpet rings. If you don’t have these, you can either buy them here or add only 80ml of milk.
- Plain flour, 70g
- Milk, 100ml
- Oil, 1.5 tbsp
- Sugar, 1 tbsp
- Blueberries, 25
- Baking Powder, ½ tsp
- Lightly grease the inside of 4 8cm crumpet rings using a kitchen towel
- Place the crumpet rings in a flat non-stick frying pan
- Put on a low heat while you make the batter
- Mix the flour and milk to form a smooth paste in a jug
- Stir in the oil and keep stirring until evenly distributed
- Add the sugar and the blueberries, mixing through
- Finally, stir in the baking powder just before cooking.
- Pour just under 2 tbsp of batter into each heated crumpet ring
- Making sure the ring is filled, leave them to cook on low for 5m
- Using tongs, lift the ring up, unsticking the pancake with a knife if necessary and taking care since the ring will be hot
- Slide a spatula under each cake and flip them
- Leave them to cook for another 5m and they are ready to eat!
- ✔ Nut free
- ✔ Carbohydrate-rich
- ✔ High in sugar
- ✔ Can be dairy free
- ✔ High in fat
- Less than 1g