Many people have egg allergies, which can range in severity from mild irritations to life-threatening, highly serious conditions where the individual must completely avoid any contact with egg, or products containing egg. However, being allergic to egg does not have to prevent you from enjoying delicious foods, with more and more egg-free options becoming available in grocery stores every day. As well as these foods, there are also numerous products which can be used to replace eggs in baking, and act as natural binders, such as ground flaxseed, agar powder, and even fruit such as mashed banana or apple sauce. The possibilities are endless!
Of course, there are also many people who aren’t allergic to eggs, but who are trying to reduce their egg consumption for health reasons. Eggs, particularly the yolk, are high in fat and cholesterol, and should be eaten in moderation. If you’re trying to decrease the amount of egg in your diet, egg free baking may be one effective method of doing so.
Pancakes are a delicious treat that are easy to make and even easier to eat! They can be enjoyed at any time of the day by your whole family, and are a great family baking activity if you’re trying to encourage your kids to get creative in the kitchen. Pancakes can be made for breakfast with lots of fresh fruit, made for dessert with syrup and ice-cream, or made for dinner using savoury flavors such as mushrooms and herbs. Your whole family will love to make and eat pancakes, and will soon develop their favorite flavors and toppings.
It’s so easy to create fantastic pancakes without eggs. In many cases, it is not even necessary to add an egg replacer, as egg is not an essential ingredient in pancakes and merely contributes to the fluffiness of the pancake. Without eggs, you can still make perfectly light and fluffy pancakes, simply by ensuring that the flour is sifted properly and the mixture is well aerated. You can use self-raising flour instead of plain flour, or increase the amount of baking powder, if you are worried about your pancakes becoming too thick and heavy.
Although fruit can be a great replacement for egg, you need to be careful with this method in a pancake situation because too much fruit can greatly increase the amount of moisture in the mixture, making your pancakes wet, heavy, and harder to cook through. Fruits with a high water content, such as bananas and berries, are particularly susceptible to this. However, adding a smaller amount of fruit can have a beneficial effect on your pancakes, both in terms of flavor and consistency.
The possibilities are endless when it comes to egg free pancakes. Below, we’ve included a simple recipe for delicious egg free banana pancakes, served with creamy caramel sauce.
2 cups of self raising flour
1 teaspoon of baking powder
1.5 cups of milk (can use almond, soy or rice milk if preferred)
1 large or two small bananas, mashed
2 tablespoons of sugar or sweetener of your choice (honey, agave and maple syrup all work well)
2 tablespoons of melted butter or margarine
A dash of vanilla essence
A pinch of salt
Sift the flour and baking powder thoroughly into a large bowl.
In a separate bowl, mash the banana and combine it with the milk. Add the sugar or sweetener, the vanilla essence, the salt and one of the tablespoons of melted butter or margarine.
Combine the milk and banana mixture with the flour in the large bowl. If the mixture is too dry and does not combine properly, adjust the consistency by adding more milk.
Use electric beaters to ensure the mixture is well combined, thoroughly aerated, and completely free of any lumps. Your mixture should be halfway between the consistency of water and paint.
Heat a frying pan over medium heat -or try Perfect Pancake Maker – , and use the remaining melted butter to grease the pan.
Pour ¼ of a cup of batter into the pan each time, and reduce the heat to low. When the top side of the pancake begins to bubble, it is ready to be flipped over with a spatula and cooked for another two minutes.
Repeat until all the batter is used or until the required number of pancakes have been made. The pan may need to be re-greased several times to prevent pancakes from sticking. Leftover batter can be stored in the refrigerator for several days.
These pancakes are best served warm, with extra slices of banana and maple syrup poured over the top. However, if you’re looking for a truly decadent dessert, the perfect accompaniment to these banana pancakes is a rich, creamy, caramel sauce.
To make the caramel sauce, you will need the following ingredients:
1 and ½ cups of brown sugar
½ cup of butter
1 and ½ cups of thickened cream
Add all of these ingredients to a non-stick saucepan and gently bring to the boil, stirring constantly until the sugar is dissolved. Next, reduce the heat of the mixture and simmer it for five minutes, still stirring constantly. When a nice, moderately thick consistency is reached, your caramel sauce is ready and is best served while still warm. Pour it over the pancakes, top with some banana slices, and watch your whole family enjoy this delicious treat!
The caramel sauce can be made days before you need it, and keeps well in the refrigerator. It will set, but all you need to do is microwave it for a minute or two to return it to that delicious, creamy consistency. If deliciously sweet pancakes and creamy caramel sauce aren’t quite enough for your sweet tooth, you can also serve these pancakes with a scoop of vanilla ice cream.
This recipe goes to show that you don’t need eggs to create delicious, fluffy pancakes that taste amazing. Enjoy!