I am such a poor feeder in the mornings. I always feel so tired eating so early. However, I can eat if it’s pancakes. Or cake. No doubt about that. And who doesn’t love pancakes?
Up until today morning, when I realized I didn’t have any eggs, I always thought eggs were like the other key ingredients to pancakes; besides flour. Growing up, there would always be eggs included whenever pancakes were made. I knew it’s the eggs that hold the pancake together; without it the pancake would maybe fall apart or just not be ‘right’.
Was I wrong! Perfect pancakes don’t really have to have eggs in them. I know that now. And they don’t have to be so typical. Play around with different flavours and textures.
Here’s my eggless recipe:
1/2 cup all-purpose flour
1 tablespoon white sugar
1/2 tablespoon baking soda
1/2 tablespoon of salt
1/2 tablespoon cardamon powder
I cup cherry yoghurt
1 tablespoon of vanilla extract
2 tablespoons vegetable oil
Mix all the dry ingredients
well then add the wet ingredients and mix. I use an electric mixer, really fast and efficient. Make sure you don’t over mix.
Pour the batter into a nonstick pan, a little at a time and cook your pancakes.
Serve with fruit or syrup. They’ll still taste great without 😉