SUGAR FREE EGGLESS FLUFFY PANCAKES
These Sugar-Free Eggless Pancakes are an absolute treat!Soft, airy, and tall, they rise beautifully, creating the perfect pancake texture.Thanks to the addition of apple puree, these pancakes are naturally sweetened with no added sugar. They are incredibly easy to make, and you’d never guess they’re made without eggs or sugar!Plus, it’s a breeze to turn them into a vegan version by simply swapping the milk for a plant-based alternative. These pancakes are truly a guilt-free delight!
Ingredients
- 120 g (1/2 cup) milk room temperature. You can use the same amount of buttermilk and skip vinegar. You can also veganize the recipe and use a vegetable milk.
- 10 g (2 tsp) vinegar or lemon juice
- 200 g (1+2/3 cup) all purpose flour
- 5 g (3/4 tsp) baking soda
- 5g (1 tsp) baking powder
- 190 g (3/4 cup) unsweetened applesauce
- 25 g (2 tbsp) vegetable oil
- 1 tsp vanilla extract optional
Instructions
- In a small pitcher mix together milk, vinegar and set aside for about 5-10 minutes. It's totally fine if it curdles a bit.
- In a medium size bowl sift and mix together flour, baking powder and baking soda.
- Add the milk mix, applesauce, vegetable oil, vanilla in the flour mix and gently mix until combined: do NOT overmix. Cover and set aside the batter for about 10-20 minutes.
- Preheat a non-stick pan over medium heat for some minutes.
- Use 1/3 cup (80 ml) to take the pancake batter and pour it into the hot pan.Cook for about 3 minutes. Flip pancake when the bottom is golden: the right moment to flip pancake is when very few bubbles appear on top but the batter at the center should still be runny and not dry. To avoid burning your pancake handle the heat!Cook the other side for about 2 minutes: you can cover with a lid to perfectly cook through and give some extra risening.
- Serve immediately.You can top with some butter, apple juice or with your favorite topping; they are still delicious simple as they are!
Video
Notes
Store leftover pancakes wrapped in plastic wrap at room temperature for 1 day, in refrigerator for 1 week and in freezer for up to 3 months.