Egg-Free Pancakes Or Crepes – a delicious recipe with flour, brown sugar, Egg Substitute, baking powder, salt, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine flour, sugar, egg replacer powder, baking powder, salt, and cinnamon in a bowl.
2
Use a whisk to stir and break up large sugar chunks.
3
Add liquid ingredients. For pancakes, use the smaller amount of water. For crepes, use the larger amount.
4
Whisk well. Allow batter to rest.
5
Warm griddle over medium heat.
6
Pour batter onto warm griddle. Turn pancakes when edges brown and start to curl.
7
For crepes, heat griddle or frying pan (rotating between two nonstick frying pans makes cooking them go much faster!) over medium heat. Add batter to pan while swirling to coat quickly. Turn when edges curl, at about 2-3 minutes, then cook on remaining side for 1 minute. Stack crepes on a plate and cover with a clean towel to keep warm. Serve with fruit and yogurt.
530
kcal
Calories
21
g
Fat
82
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups flour, 1/4 cup dark brown sugar, 1 tablespoon Ener-G Egg Substitute (powder), 1 tablespoon baking powder, and more.
Yes, Egg-Free Pancakes Or Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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