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What Are the Best Tips for Making Eggless Pancakes?

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  • Written By: Misty Amber Brighton
  • Edited By: Shereen Skola
  • Last Modified Date: 06 September 2016
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Many people prefer eating eggless pancakes for health reasons. These hotcakes are easy to make from scratch, or they could also be prepared by using a mix. It can be a good idea to know what each recipe contains whether making them from scratch or with a mix. This is because there are advantages and disadvantages to different types of egg substitutes. The proper method of cooking can ensure a light and fluffy finished product.

There are a number of recipes for homemade eggless pancakes, most of which include flour, baking powder, and oil. Egg substitutes, which are products designed to be used instead of eggs, are often used because it can be easy to determine the precise amount needed. A mixture of oil and banana or plain applesauce could also be added instead of egg, as both of these ingredients add moisture to the batter. Half of a banana or around four large spoonfuls of applesauce are generally recommended.

When choosing an eggless pancake mix it is very important to read the list of ingredients, because some mixes include soy or products derived from nuts. People with allergies could suffer a reaction if they eat one of these substitutes. If using a mix, it can be important to make sure dehydrated eggs are not part of this product. A brand that contains dehydrated eggs may not provide the health benefits that others do.

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The taste of these hotcakes often depends on which ingredients are used to replace the eggs. When a recipe calls for only oil and buttermilk, there may little difference between eggless pancakes and traditional varieties. If egg substitutes are used, the pancakes could be slightly heavier but taste nearly the same as traditional hotcakes do. Banana or applesauce might result in a very moist pancake that has a slightly fruity taste. Pancakes that contain soy are normally somewhat drier than other types of hotcakes are.

Before cooking eggless pancakes, the skillet should be lightly oiled and allowed to warm up over low heat. It is a good idea to cook these hotcakes slowly and to not use too much batter at one time when doing so. They are ready to turn when the edges begin to bubble lightly and turn a light brown color. This eggless breakfast food should only be turned once if possible, and it may take a slightly shorter amount of time to cook the pancake after it is flipped over.

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